What can you expect in the Food Thread on PF?

[HeLiXe]

that's like a chocolate bar - of carrots.

Sounds good to me!

Here's what it looks like: http://www.firehow.com/images/stories/users/683/6inchsweetpotato.jpg" It's similar to pumpkin pie but less spicy.

 

[DaveC426913]

Sounds good to me!

Here's what it looks like: http://www.firehow.com/images/stories/users/683/6inchsweetpotato.jpg" It's similar to pumpkin pie but less spicy.

I do like potatos, (card-carrying Irishman here), and I do like sweet potatos. It just ssems kind of a waste of pie.

Actually, I'm not so much a pie person anyway, so that's OK. Pie has a low yummy/sweet-filling-to-crust/container ratio.

I prefer cake. Ironically, considering my earlier disparagement of carrot chocolate bars, carrot-cake is my favourite cake of all. In fact, carrot is the only food that I will actually pass up chocolate for.

 

[lisab]

I do like potatos, (card-carrying Irishman here), and I do like sweet potatos. It just ssems kind of a waste of pie.

Actually, I'm not so much a pie person anyway, so that's OK. Pie has a low yummy/sweet-filling-to-crust/container ratio.

I prefer cake. Ironically, considering my earlier disparagement of carrot chocolate bars, carrot-cake is my favourite cake of all. In fact, carrot is the only food that I will actually pass up chocolate for.

Carrot cake is food of the Gods.

 

[lisab]

For some unknown reason, there is always twice as much stuffing as there is space to put it in the turkey. Given that the stuffing is the most delightful thing in whole wide world, my solution is, every year, to stuff it under the skin of the turkey, and sew it up with random bits of bamboo skewers and butchers twine.

It always makes the turkey look like it has hideous cancerous tumours when finished.

But I don't care. It is very tasty.

And no, I don't need to cook it in or on some other type device. I cook my turkeys like my chickens, at ~200'F, for as many hours as it takes them to cook. Usually overnight.

per the USDA:



hmm...
oven temp = 200°F
initial core temp = 65°F at 8:30am
current core temp = 130°F at 2:30pm
distance to core of bird is ~6"
a. what is the thermal resistance coefficient of a turkey?
b. when will the core temp reach 180°F

So...have you eaten yet, Om ? What did you put in your stuffing, btw? I had sourdough, hazelnuts, pecans, butter, Granny Smith apple, celery, onion, sage, thyme. Maybe more, who knows. It was pretty good.

 

[DaveC426913]

... food of the Gods.

...pass up chocolate for.

Same thing, different words.

 

[OmCheeto]

So...have you eaten yet, Om ? What did you put in your stuffing, btw? I had sourdough, hazelnuts, pecans, butter, Granny Smith apple, celery, onion, sage, thyme. Maybe more, who knows. It was pretty good.

Yes and no. The turkey is still cooking. It's only been 12 hours. But I boiled the neck and got all the meat off that. I also had some cheese and crackers. I experimented by mixing phili cream cheese, blue cheese, and feta to make my own cheese ball. I ate about half of that. Then I had some Heath bar ice cream.

My stuffing recipe is my mothers. I'm the only person I know that likes it. It's a bit simple:
2 bags of seasoned stuffing croutons
1 cube melted butter
liver, gizzard, and heart cubed and prefried
raisins
and of course, water.

Most people can't tolerate the liver. But that just means I get to eat it all myself. :!)

 

[HeLiXe]

I do like potatos, (card-carrying Irishman here), and I do like sweet potatos. It just ssems kind of a waste of pie.

Actually, I'm not so much a pie person anyway, so that's OK. Pie has a low yummy/sweet-filling-to-crust/container ratio.

I prefer cake. Ironically, considering my earlier disparagement of carrot chocolate bars, carrot-cake is my favourite cake of all. In fact, carrot is the only food that I will actually pass up chocolate for.

Ahhhh ok...so what you really want then are chocolate carrot cake swirl brownies

 

[HeLiXe]

Most people can't tolerate the liver. But that just means I get to eat it all myself. :!)

lolol

 

[OmCheeto]

Ok. After 14 hours, the turkeys done. Everything tastes A-OK.

Btw, does anyone else cook birds this way? My theory was that if you kept the temperature below boiling, the bird won't dry out.

edit: just had seconds. oh my god.

edit: just had thirds. I think I'm going to die...

ok. time for bed.

:zzz:

 

[HeLiXe]

My mom cooks hers differently, but it's never dry. The first time I had dry turkey was when my aunt cooked some for Thanksgiving and brought it over. I was only 9 at the time, but it left a lasting impression.

Glad you enjoyed your multiple dinners
Sleep well :)

 

[nismaratwork]

Ahhhh ok...so what you really want then are chocolate carrot cake swirl brownies

How about semi-sweet chocolate brownies swirled with a cream-cheese and (very fine) carrot cake elements? That would be doable... although it makes me think of something you'd do to cover the taste of the marijuana in brownie... truly that has to be stoner food!

Oh, and I am now a convert to creamed onions as a side dish after this thanksgiving... YUM!

 

[nismaratwork]

Ok. After 14 hours, the turkeys done. Everything tastes A-OK.

Btw, does anyone else cook birds this way? My theory was that if you kept the temperature below boiling, the bird won't dry out.

edit: just had seconds. oh my god.

edit: just had thirds. I think I'm going to die...

ok. time for bed.

:zzz:

What you're doing is something restaurants and other food-service in the high-end of things do all the time: par-cooking and finishing... you're just doing it all at once. I think it's a great way to cook a bird, and to make it bulletproof I'd use a simple (even unflavoured) brine.

 

[OmCheeto]

What you're doing is something restaurants and other food-service in the high-end of things do all the time: par-cooking and finishing... you're just doing it all at once. I think it's a great way to cook a bird, and to make it bulletproof I'd use a simple (even unflavoured) brine.

Wow. I just searched the forum, and that's the first time par-cooking has been mentioned. I'll have to research 'brine' next. I'm pretty sure I've heard my brother mentioning that in regards to his birds. Thanks!

 

[Evo]

Wow. I just searched the forum, and that's the first time par-cooking has been mentioned. I'll have to research 'brine' next. I'm pretty sure I've heard my brother mentioning that in regards to his birds. Thanks!

I knew i should have bumped the "Romancing the Bird" video.

Anyway, here you go, turkey brining.



https://www.youtube.com/watch?v=uiSfKDiUavo

I love the highly technical visual aids.

 

[OmCheeto]

I knew i should have bumped the "Romancing the Bird" video.

Anyway, here you go, turkey brining.



https://www.youtube.com/watch?v=uiSfKDiUavo

I love the highly technical visual aids.

Yay! That was a very good video. I almost understand the chemistry (NOT!).

And just so no one else has to do the transcription:

Ingredients:
1 gallon vegetable broth. NOT low sodium.
1 cup sea salt
1/2 cup brown sugar
1 tablespoon peppercorns
1/2 tablespoon allspice berries
1/2 tablespoon candied ginger

boil and stir
let cool and refrigerate

empty into large clean container
add 1 gallon heavily iced water
add cleaned turkey, breast first
soak for 6 to 8 hours
turn turkey over once in the middle of the soak

It shouldn't take me more than a month to eat 20lbs of turkey. Maybe I'll try this for Festivus.

ps. The USDA temp I listed earlier may be a bit old. I went to the USDA website and they list the safe temperature for the Turkey core as 165°F. I could have started stuffing myself 3 hours earlier if I'd known that.

http://www.fsis.usda.gov/factsheets/lets_talk_turkey/index.asp"
# If you choose to stuff your turkey, the ingredients can be prepared ahead of time; however, keep wet and dry ingredients separate. Chill all of the wet ingredients (butter/margarine, cooked celery and onions, broth, etc.). Mix wet and dry ingredients just before filling the turkey cavities. Fill the cavities loosely. Cook the turkey immediately. Use a food thermometer to make sure the center of the stuffing reaches a safe minimum internal temperature of 165 °F.

# A whole turkey is safe when cooked to a minimum internal temperature of 165 °F as measured with a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. For reasons of personal preference, consumers may choose to cook turkey to higher temperatures.

 

[Evo]

I always watch this at Thanksgiving to start the Christmas season.

dry turkey



https://www.youtube.com/watch?v=Spmqbs8YCW8

 

[Borek]

We went shopping today. I feel badly defeated No concentrated orange juice (either normal, or orange syrup, or some concentrated combinations, peach & orange, orange & apple and so on; who drinks such things?) and no lemon pudding (vanilla, almond, coconut, chocolate, raspberry, cream, probably some that I forgot, but no JUST lemon). I decided that replacing too many things with surrogates may not work.

Well, we will just stay slim.

 

[nismaratwork]

We went shopping today. I feel badly defeated No concentrated orange juice (either normal, or orange syrup, or some concentrated combinations, peach & orange, orange & apple and so on; who drinks such things?) and no lemon pudding (vanilla, almond, coconut, chocolate, raspberry, cream, probably some that I forgot, but no JUST lemon). I decided that replacing too many things with surrogates may not work.

Well, we will just stay slim.

Damn... I'm going to find some website that has those items and ships to Poland... I get a bit dogged about these thing.

 

[HeLiXe]

How about semi-sweet chocolate brownies swirled with a cream-cheese and (very fine) carrot cake elements? That would be doable... although it makes me think of something you'd do to cover the taste of the marijuana in brownie... truly that has to be stoner food!

Oh, and I am now a convert to creamed onions as a side dish after this thanksgiving... YUM!

Lol...time to go to a coffee shop in Amsterdam I'm sure they'd buy the recipe

I've never had creamed onions! Is it similar to French onion dip?

 

[Borek]

Damn... I'm going to find some website that has those items and ships to Poland... I get a bit dogged about these thing.

There are at least two other shops that I want to check, neither was close enough to try it today.

 

[nismaratwork]

Lol...time to go to a coffee shop in Amsterdam I'm sure they'd buy the recipe

I've never had creamed onions! Is it similar to French onion dip?

Creamed onions are a bit more like a creamed leeks or turnips... smooth, creamy... delicious.

http://www.wbur.org/wp-content/blogs.dir/1/files/2010/11/Creamed-Onions.pdf

In fact the friend who made them sent me this link: http://www.wbur.org/2010/11/24/restaurants-thanksgiving

and I don't think you could go wrong with any of those.

 

[Evo]

Creamed onions are a bit more like a creamed leeks or turnips... smooth, creamy... delicious.

http://www.wbur.org/wp-content/blogs.dir/1/files/2010/11/Creamed-Onions.pdf

In fact the friend who made them sent me this link: http://www.wbur.org/2010/11/24/restaurants-thanksgiving

and I don't think you could go wrong with any of those.

My mother used to make the traditional creamed pearl onions, this updated recipe sounds delicious, except NIX on the CLOVES.

 

[turbo]

I think we waited a day too long to cook the roasting chicken. It smelled a little funky when my wife opened the bag, and my nose concurred. Bye. So this year's "Thanksgiving" feast consisted of potatoes, onions, and carrots, all boiled together and mashed, roasted garlic, baked buttercup squash, and pan-seared rib-eye.

I used the Good Eats method on the steak - it always works. Preheat a cast iron skillet to 500 deg in the oven when the steak comes to room temperature. Rub the steak with a very light coating of oil (peanut oil is my favorite) and season with salt and black pepper. Take the pre-heated pan out of the oven and put it on a large burner set to "High". Put the steak in the pan to sear and don't touch it for 30 seconds. Flip the steak with tongs to sear on the other side for 30 seconds, then put the pan and steak right back in the oven. After 2 minutes, flip the steak and return to the oven for another 2 minutes. Place the steak on an inverted plate on a larger plate to collect any juices and let the steak relax for 2 minutes before slicing. This timing is good for medium rare on an inch-thick steak. Got some nice left-over thin-sliced rib-eye for sandwiches.

 

[HeLiXe]

Thx nismaratwork :)

Om I asked my mom what she does with the turkey. She said she cooks at 320 degrees for about 7 hours. 6 of which the bird is completely covered in a covered roaster like this
[PLAIN]http://www.cookingfor.us/catalog/images/Columbian%20Home%20Graniteware%20Covered%20Roaster18-22%20Lbs19x135x8.jpg
or a roaster bottom with foil on top, for the last hour she takes off the foil and cover and bastes the turkey frequently so that it gets brown but not dry. The turkey is usually like 12 -15 lbs I think.

This was my first year away from her for thanksgiving.

 

[OmCheeto]

Thx nismaratwork :)

Om I asked my mom what she does with the turkey. She said she cooks at 320 degrees for about 7 hours. 6 of which the bird is completely covered in a covered roaster like this
[PLAIN]http://www.cookingfor.us/catalog/images/Columbian%20Home%20Graniteware%20Covered%20Roaster18-22%20Lbs19x135x8.jpg
or a roaster bottom with foil on top, for the last hour she takes off the foil and cover and bastes the turkey frequently so that it gets brown but not dry. The turkey is usually like 12 -15 lbs I think.

This was my first year away from her for thanksgiving.

Ohhhh! My mom passed away 17 years ago, and I remember that she always cooked turkeys in a device like you've shown. They were always delicious.

I guess there must be at least two ways to cook a bird.

 

[HeLiXe]

Ohhhh! My mom passed away 17 years ago, and I remember that she always cooked turkeys in a device like you've shown. They were always delicious.

sorry to hear it :(

I guess there must be at least two ways to cook a bird.

Yes and turkey cooking is a sensitive subject for turkey cookers...it's an artistry. I've never cooked one, and I think it's a good thing for humanity :) a new pandemic might come from it.

 

[Evo]

I used to cook with the dark enameled roaster, then tried the paper bag method (that actually was very good), then saw the Alton Brown method. Granted, he's acting from a script, but this is another one of the cooking techniques that his research staff nailed. This will produce a super moist bird with brown crispy skin every time.

Changes I made - For my oven, I do 450F for the first 30 minutes and 325 for the next 1 1/2-2 hours. After the first 30 minutes I completely enclose the turkey in heavy duty foil, then remove it the last 30-45 minutes to crisp the skin.

http://www.youtube.com/watch?v=AREWEOxVKD8&feature=channel

https://www.youtube.com/watch?v=AREWEOxVKD8

 

[nismaratwork]

I used to cook with the dark enameled roaster, then tried the paper bag method (that actually was very good), then saw the Alton Brown method. Granted, he's acting from a script, but this is another one of the cooking techniques that his research staff nailed. This will produce a super moist bird with brown crispy skin every time.

Changes I made - For my oven, I do 450F for the first 30 minutes and 325 for the next 1 1/2-2 hours. After the first 30 minutes I completely enclose the turkey in heavy duty foil, then remove it the last 30-45 minutes to crisp the skin.

http://www.youtube.com/watch?v=AREWEOxVKD8&feature=channel

https://www.youtube.com/watch?v=AREWEOxVKD8

I know you don't like him, but his show definitely has shared some excellent recipes and techniques... it just takes sifting through the dross as well.

 

[Evo]

I know you don't like him, but his show definitely has shared some excellent recipes and techniques... it just takes sifting through the dross as well.

I love him, I'm just dispappointed that he's not real. I was crushed to find out he wasn't really a geeky science loving foodie.

His finest moment.



https://www.youtube.com/watch?v=HuixJaAia84

 

[HeLiXe]

I love him, I'm just dispappointed that he's not real. I was crushed to find out he wasn't really a geeky science loving foodie.

He's not?! How did you find out?