Another option would be right in your wheelhouse. Daniel Gritzer over at Serious Eats (and I’m sure some other people as well) wrote an article about making sous vide duck confit, and I’m sure it would translate just as well to turkey. Double bonus, you can make some sides ahead of time and bring them back to/hold… Read more
Better eat it that day. Looks like the cookies would get squishy and waterlogged in no time at all.
This is great! My sage plant is humongous and this will be a great way to use it!
I’ve been doing a simple butter and sage combination and rubbing it under the turkey’s skin for the last few years. Yes, obviously butter makes everything taste good, but the aromatics have really made the best turkey I’ve ever had.
I came across a recipe one time for pasta (bucatini recommended) with fried sage leaves. I believe buttered breadcrumbs were also involved. I tried it but the directions for doing the leaves were not very good, so the results were not too impressive. I’m motivated to give this a go.
I used to make roux-based gravies, but once a friend turned me on to cornstarch thickening, I’ve never looked back.
WOW, on the list of things I wish I had discovered 12 years ago when I started eating Thanksgiving with jarred gravy at my in-laws house...
Sigh... if you have to heavily doctor drip coffee* to ‘like’ it, you probably don’t like coffee all that much. Or you’re just looking for the effects.
But, probably the best way (IMHO) to tone down coffee, which I sometimes do if my stomach gets upset) is to brew/pour a cup into 2oz of half and half. It’ll steam up the… Read more
You either don’t understand satire or you have a much more stable family.
You ALWAYS think someone’s advice is terrible. Who do you think you are judging everyone like that all the time. This holiday would be so much better if you would just get over yourself and allow the rest of us to live in peace. Can I have another gin and tonic?