Text 17524, 79 rader
Skriven 2008-12-09 06:40:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: repetititious 331
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 DS> Nothing special.  Brine the bird overnight (or start with one of
 DS> those, like a Jenny-O brand, that have already been factory
 DS> "enhanced with up to x% solution.")  Season the bird as desired,
 DS> and roast at a low temperature (275 or so) until the internal 
 DS> temp of the thigh is 155 - 160.

For larger roasts, low, slow, and moist is the key. For smaller,
pigeons or two-pound chunks of meat, things like that, the
scorched earth method can get good results.

 DS> Everyone has their special way of doing a turkey, though, and 
 DS> everyone swears their way is best, so if you've come up with a
 DS> better way I'd be willing to try it out just for the hell of it.

Neh, my gift is not in the originality department but in the
execution of preexisting techniques. As I am not particularly
a jazz musician (though I do appear briefly on one album with
Max Roach), I am not particularly a jazz cooker.
=

 DS> "They're making baby giraffes."
 DS> "Hahahahaha!  They sure look dumb!"

I will admit that that behavior is one of the less dignified,
no matter what the species. Even humans, from my dim memories,
look silly doing it.

 -=> Dave Sacerdote said to Dale Shipp <=-

 DSac> I loathe the nancification of American culture.
 DSh> I think I know what you mean, but I am not familier with the word
 DSh> "nancification".  Can you expound on origin please?
 DS> It originated on my keyboard.

I think it's been independently invented before. Not that
that takes away from your achievement.

 DS> I defrosted my turkeys on the back porch.  Hey look!  I'm not dead!

That, too, and I'm not dead, either.

I've also cooked turkey from frozen, on low with the breast down.
This of course maximizes the amount of time that residual bacteria
are given the opportunity to multiply. They didn't, not that my
bowels noticed, anyway. (One rinses out the cavity, taking out
the gibs pack, then salts the bird inside and out. Into an oven
at 170-200, and wait an arbitrary time, at least 10 hours). I think
the circumstance for doing this was having a frozen bird in the
morning and having to go out and do stuff during the day.

Hawaiian Pulehu Tri-Tip Steak
Serves 4 to 6

2 1/2 lb tri-tip steak (triangular tip of the sirloin)
1/2 c sea salt
1 Tb garlic, minced
1/2 Tb cracked peppercorns
1 Tb sugar

Light your charcoal. Rub salt, garlic, pepper, and sugar into the
meat and let sit 30 min. Pulehu in Hawaiian means "to broil on hot
embers" and that's what you do, turning the meat every 4 min.
Total cooking time is about 10 to 15 min, depending upon the
thickness of the cut.

It's great for tailgate or beach parties, because it's so simple
and good.

This is a big piece of beef, and what makes it really good is that
it's crusty on the outside and nice and rare on the inside, almost
like beef sashimi. It's great eating when it's hot, and it makes the
best cold sandwiches the next day after the flavors have had a chance
to be absorbed all through the meat.

source: With Sam Choy - Cooking from the Heart

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