AdamMachanic
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@ How about a shot or three of Fernet-Branca?
about 7 hours ago
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in reply to rumdood
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@ I think it's not appropriate for turkey anyway. I'm going to try doing a goose soon; might be good for that.
about 7 hours ago
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in reply to jdanton
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@ Basting is a myth anyway. It just falls right off of the skin, and opening the oven cools it down and makes cooking take longer
about 7 hours ago
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in reply to SQLSarg
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@ I don't know what the deal is; hopefully no one too clueless will try it. BTW the truffle flavor was totally lost along the way.
about 7 hours ago
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in reply to jdanton
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@ Right, but the recipe says to cool it slowly, not force cool it.
about 7 hours ago
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in reply to jdanton
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@ Have read that blog before. Those guys are insane!
about 7 hours ago
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in reply to jdanton
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@ It also took much longer than 4 hours for the huge stock pot--4 gallon capacity--to cool to near room temp. Closer to 7 hours.
about 7 hours ago
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in reply to jdanton
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@ What does the roasting bag do for you?
about 7 hours ago
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in reply to SQLSarg
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@ Here's the version I use as my baseline:
about 7 hours ago
from web
in reply to SQLSarg
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@ You create a concentrated solution of salt, sugar, water, spices, and soak the turkey in there for 18+ hours before roasting
about 7 hours ago
from web
in reply to SQLSarg
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@ Also, the recipe as listed is full of errors. 40 minute poach is not nearly enough--I used a thermometer and it took over 2.5 hours
about 7 hours ago
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in reply to SQLSarg
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@ It was pretty good. Meat very tender, skin fairly crispy. Not as flavorful as the brined turkeys I've been making the past few yrs
about 7 hours ago
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in reply to SQLSarg
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Dinner over, kitchen somewhat clean. Just 364 days until I get to do this insane meal all over again...
about 8 hours ago
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@ At this point it feels like it should have been the day before yesterday. Been a long day.
about 16 hours ago
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in reply to blythemorrow
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@ 30, eh? Beginning of the end. :-) Happy birthday!
about 18 hours ago
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in reply to t33na
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Happy Thanksgiving, Tweeps! Thank you for helping to make long days in front of the computer quite a bit more interesting!
about 20 hours ago
from web
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Cranberry/Cherry sauce made: Cranberries, dried bings from Chukar in Seattle, lemon juice, sugar, and a splash of Calvados -- yum!
9:44 PM Nov 25th
from web
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@ Yes--Knob Creek is my go-to choice when I want a Manhattan and the bar I'm at doesn't have any straight rye.
7:12 PM Nov 25th
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in reply to sqlrunner
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Just cracked the seal on a bottle of Thomas H. Handy Sazerac rye. I give many, many thanks for the existence of absolutely amazing whiskey!
7:07 PM Nov 25th
from web
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@ I can't send a tweet from PB--"there was an error". And, (worse?) PB is dropping some tweets from people I'm following.
6:23 PM Nov 25th
from web
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- Name Adam Machanic
- Location Melrose, MA
- Web http://sqlblog.co...
- Bio SQL Server developer, cocktail and spirits enthusiast, electronic dance music fanatic.
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