Text 17108, 92 rader
Skriven 2008-11-29 15:42:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: tale of 2 turkeys 289
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 DS> Someone needs to bitchslap the morons at the FDA or USDA or
 DS> whatever the hell agency is responsible for the notion that
 DS> poultry has to be cooked into jerky before it can be eaten.

Jonathan roasted a turkey breast ... cooked it for 88 minutes
and found it rare (he sliced into it, consumed some, and then
consumed by USDA-induced guilt, put it back in for 22 minutes,
after which he took another portion, found it medium-rare and
optimally delicious, but consumed by USDA-induced guilt put it
back in for 44 minutes, whereupon I met it, dead white and with
the flavor and texture of a piece of wood. Insult of insults,
he said that as cook he got dibs on the skin, so there was
nothing to make the meat edible. Tonight we go to Clyde's.

I asked him why the 88, 22, 44 thing, and he said it was OCD
talking. I then told him that a third cooking of 11 or even 22
would have satisfied most stakeholders, including me. Best of
all, I said, just leave the meat in the oven and let it cook
with retained heat for 15 or 20 (okay, 22).

 DS> I dropped the temperature of the smoker to 150, added more chips,
 DS> and let the birds cool to 150 before taking them out.  They were
 DS> perfect - the thigh and drumstick and back meat done to _just_
 DS> the cooked side of bloody, and the white meat moist and tender
 DS> and very subtly pink, which I can get away with even with my
 DS> health-psycho SIL because of the Ring of Fire on smoked meat.

Back meat, drool. I bet the Fishers threw out the back meat, though
I admit I rescued the kidneys and one of the oysters from that bird
while stripping off that delicious back skin.

 DS> I have barely half a bird left over, which I consider a success.

Depends on whether you like turkey better or your relatives. Given
some of my relatives, I'd just as soon cook it medium-rare and have
80% of it left.

 DS> I was well-prepared for gravy this year.  I bought a couple of
 DS> bucks worth of turkey wings at Forest Park Market a few days
 DS> in advance and roasted them in a pan with some onions, carrots,
 DS> celery, sprigs of thyme, and a handful of parsley.

As always, I was presented with inadequate raw ingredients
and told to make gravy out of charcoal. That said, the result
was as good as mediocre, and I could have improved it further
by adding some MSG.
 
 ML> On the whole a meal that was funner for the company than
 ML> the food.
 DS> Poor company can spoil good food faster than poor food can spoil
 DS> good company.

Indeed. Better to have good food and good company, as when echo
people get together. Speaking of which, up for a visit? I have to
visit a friend in Williamsport who has just been diagnosed with
stage IIIb colon cancer, and though flying into that godforsaken
place is hideous expensive, BDL-ABE hasn't been so bad, and I
could work in a couple days of pork belly hunting on the way.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Fried Garlic Chicken Balls
 Categories: Chinese, Chicken
   Servings:  8

      2 lb Ground chicken meat
    1/2 ts White pepper
    1/2 ts Salt
      2 tb Cornstarch
      1 tb Dark soy sauce
      2    Egg whites
    1/2 ts Freshly grated ginger
      2 tb Dry sherry
      4    Cloves garlic, crushed
           Coating:
      1 c  Cornstarch
      1 c  Water-chestnut flour
      4 c  Peanut oil for deep frying

  Mix the chicken with all of the seasonings and egg whites.  Mix it very
  well.  Form into balls about the size of large walnuts and set on waxed
  paper.  When all are formed, mix the cornstarch with the water-chestnut
  flour and roll each ball in this mixture.  Deep fry in several batches in
  360 degree oil until the balls float and are golden brown in color, about 5
  minutes.  Taste one to be sure they are done to your liking.  From The
  Frugal Gourmet Cooks Three Ancient Cuisines, Jeff Smith, Avon, c 1989.
  Typed by Terri St.Louis-Woltmon O:).

MMMMM
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