Watcha cookin'?

[riser4]

did you use glue?^^^

Only when I can't get crack. Wait, what's the question?

[riser4]

My kid likes to make pozole. I need to get him to try a green one. Too much acidity in the red. And $36 for a peasant stew?!?!?! GTFO. That better have included salad, a non-alcoholic drink, bread product of some kind, a plate charge, a restraint use fee, tax, and tip.

[oftpiste]

Only when I can't get crack. Wait, what's the question?

To keep all the fillings from sliding off the bread.

Strong work above.

[Buster Highmen]

6 wild Patagonia shrimp, slow cooked in garlic butter
1 king crab leg steamed, finished in basil and shallot butter.
2 lobster claws steamed, finished in thyme olive oil.

shellfish stock with lemon, ginger and chives.

romaine lettuce simple salad.

'16 Paul Pernot Bourgogne blanc

chicken breast, pounded out with a wine bottle to extremely thin, rolled with prosciutto, minced shallots, formes d'ambert blue cheese.

steamed broccoli

simple mashed potatoes

can't decide which red burgundy...

[reckless toboggan]

6 wild Patagonia shrimp, slow cooked in garlic butter
1 king crab leg steamed, finished in basil and shallot butter.
2 lobster claws steamed, finished in thyme olive oil.

shellfish stock with lemon, ginger and chives.

romaine lettuce simple salad.

'16 Paul Pernot Bourgogne blanc

chicken breast, pounded out with a wine bottle to extremely thin, rolled with prosciutto, minced shallots, formes d'ambert blue cheese.

steamed broccoli

simple mashed potatoes

can't decide which red burgundy...

Sounds delicious.

Maybe a light Gewürztraminer?

[Buster Highmen]

Sounds delicious.

Maybe a light Gewürztraminer?

Don't have any German wines. I'm partial to red burgundies.

[::: :::]

is there any sense in adding herbs to a dry brine?

planning on dry brining a turkey for 24hrs then drying 24 before cooking for thanksgiving

the dry brine is mostly about absorbing the salt, if i understand correctly, to keep the juices in the turkey
wondering if herbs will add an infusion to the meat...?
anyone know?

[reckless toboggan]

Don't have any German wines. I'm partial to red burgundies.

Not many people like it on its own. Dry, mineral, with a chalky texture. I love it, once in a while, on its own. Really breaks up the reds I usually favour (dry syrahs and malbecs, subtle pinots).

But I find a nice honeysuckle Gewürztraminer, light on the minerals, is a really great palate cleanser between buttery shrimp/crab/lobster bites, but also very complimentary of the sweet and slightly mineral flavours of the shrimp/crap/lobster meat.

[Supermoon]

is there any sense in adding herbs to a dry brine?

planning on dry brining a turkey for 24hrs then drying 24 before cooking for thanksgiving

the dry brine is mostly about absorbing the salt, if i understand correctly, to keep the juices in the turkey
wondering if herbs will add an infusion to the meat...?
anyone know?

When I have dry brined in the past I’ve used herbs. I think initially the juices come to the surface and are drawn back in, so in theory the herbs will add flavor that way. But who knows.

[Buster Highmen]

Not many people like it on its own. Dry, mineral, with a chalky texture. I love it, once in a while, on its own. Really breaks up the reds I usually favour (dry syrahs and malbecs, subtle pinots).

But I find a nice honeysuckle Gewürztraminer, light on the minerals, is a really great palate cleanser between buttery shrimp/crab/lobster bites, but also very complimentary of the sweet and slightly mineral flavours of the shrimp/crap/lobster meat.

that's what the Bourgogne blanc is for!

[Buster Highmen]

is there any sense in adding herbs to a dry brine?

planning on dry brining a turkey for 24hrs then drying 24 before cooking for thanksgiving

the dry brine is mostly about absorbing the salt, if i understand correctly, to keep the juices in the turkey
wondering if herbs will add an infusion to the meat...?
anyone know?

I do dry rubs of lamb with rosemary, salt and garlic which end up reasonably tasty. So why not turkey?

[::: :::]

i'll take that as 2 positive answers
thx peeps

i'll report back on the outcome

[oftpiste]

Wet brine the bird. Sugar and salt. More effective for a thing that big IMO.

[Game Over]

Don't have any German wines. I'm partial to red burgundies.

If you want some and are ever down here check out Kastle Hill imports.

[Supermoon]

Wet brine the bird. Sugar and salt. More effective for a thing that big IMO.

I’ve had better results with dry brine personally. I think wet brine can give turkey a weird texture that dry brine avoids.

[m2711c]

It helps to let it dry in the fridge for 12-24 hours after you take it out of the wet brine. The skins gets lots crispier that way too....

[abraham]

Leftover roasted root veggies with a fried egg salad.

I read about that someone (ideas in food?) doing that it was a great idea. Fry the egg, season the oil, then put the egg on the salad, cut into little pieces and a mix it in. the yolk mixes with the dressing and coats everything nicely.

[~mikey b]

Curry

[Cruiser]

Chikin!

[Cruiser]

Salad

[Pegleg]

This should answer all the questions about brining a turkey:

https://www.seriouseats.com/2014/11/...nksgiving.html

[oftpiste]

nice Blue Star.... I have one too. And the chicken looks like a mofo.

[Dantheman]

This should answer all the questions about brining a turkey:

https://www.seriouseats.com/2014/11/...nksgiving.html

Annoys me to no end that he gives volumes of salt instead of weights in the dry brine instructions. They're provided for the wet brine, come on K!

[papapoopski]

Annoys me to no end that he gives volumes of salt instead of weights in the dry brine instructions. They're provided for the wet brine, come on K!

The application of salt in dry vs wet brine is pretty different. The ratio of salt and water needs to be more accurate in a wet brine.

Dry brine saves space and tastes better IMO. The less that people leave a turkey brining in a spackle bucket on their back deck the better.

[Dantheman]

The application of salt in dry vs wet brine is pretty different. The ratio of salt and water needs to be more accurate in a wet brine.

He goes to the trouble to gives volumes for different brands of salt, so he might as well just give weights. Anyone reading a Serious Eats article probably owns a kitchen scale, and anyone who doesn't needs to be shamed into buying one.

Agreed that dry brine > wet brine.