FOOD

[malachi]

ouch.
waste of good marrow man.
roast that shit and spread it on toasted bread (with a parsley salad on the side).

you working from fergus henderson's book? this is indeed ultra classic . perhaps not what you'd invite the inlaws over to eat on thanksgiving, but classic still.

i used his pot roast recipe two nights ago, now eating the leftover roast, sliced thin and frizzled in butter, then dunked in the juice, with mashed potatoes pancakes, pickles, and cheap scotch. the day is done again.

He's a good cook and there is a ton of stuff in his book.
But no, that's just one of those classic old-school recipes that most anyone who's cooked professionally knows.

[slim]

Getting pretty close...




I'm going to strain the stock in a few hours and let it sit over night. Tomorrow I will further reduce by half.

[hweight]

ouch.
waste of good marrow man.
roast that shit and spread it on toasted bread (with a parsley salad on the side).

That's what I'm talking about!

slim, the best way I've had it: beef bones cut into 1.5-2 in sections; put on pan and roast until marrow is gooified. Add to good toast with parsley and sea salt. (I think this is Ferguson's recipe almost exactly)

You're right though: the marrow will rock the stock, so . . . leave it?

[slim]

I got about a cup of marrow. Will try on toast and stir the rest into final gravy...

Stock after 48 hours:


Bonez:


Final Stock:


I got ten cups from this operation. Next step Demi...

[zirc]

y'all think all your marrow goo is bananas? try rice crispies and milk.

[zirc]

check out my jizz-covered punkinbread holiday specialty.

[slim]

The finished product:

Sauce 1 = Demi


Sauce 2 = Beef Gravy




Beef roast was nothing special compared to last year so no pix... It was a hurried carve and chow event.

[zirc]

that looks like rubbish.

for someone with your societal status porch, i would do away with the cake, and let you drink pure.

[toivo]

omg that's a lot of gravy

[pmahnn]

Standard fare at our house this year. Although this turkey was the best of my life thus far. Brined for 24 hours (salt, brown sugar, allspice berries, cloves), aromatics in the chest cavity (apple, orange, cloves, garlic, rosemary, sage). Exceptionally juicy and flavorful.


Dill carrots. Tasty.

[KIX]

in keeping with my day after tday seafood feast tradition:

poki, spider roll and ichiban draft.

then across the street for ceviche and modelo.

cross cultural convergence.

[pander]

dude, dont just tie the legs together .. you gotta truss those wings in too!

Standard fare at our house this year. Although this turkey was the best of my life thus far. Brined for 24 hours (salt, brown sugar, allspice berries, cloves), aromatics in the chest cavity (apple, orange, cloves, garlic, rosemary, sage). Exceptionally juicy and flavorful.

[ScreamingMedic]

in keeping with my day after tday seafood feast tradition:

poki, spider roll and ichiban draft.

then across the street for ceviche and modelo.

cross cultural convergence.

sheeeit, when i was a sushi chef, i was always pulling for a ceviche roll of some sort, i mean come on, my mother cussing bosses were koreans, they loved pickled shit (citrus, vinegar, or otherwise).

they loved my pickle roll though.

[pmahnn]

dude, dont just tie the legs together .. you gotta truss those wings in too!

I've just stopped caring about wings on turkeys. Only good part is the crispy skin! Besides, the real wings are being made tomorrow. In the deep fryer. And coated with a variety of sauces. Nom nom nom.

[pander]

maybe you'd like the wings more if you tucked/trussed them in so they didn't dry out.. just sayin..

[Lox]

Trussed wings allows you to cook it breast down for the first 3.5 hours more easily.

[bazo qop]

Trussed wings allows you to cook it breast down for the first 3.5 hours more easily.

You don't really need to truss it to cook breast down...It helps, but..

[Lox]

Hence the "more easily."

lulz?

[pmahnn]

Trussed wings allows you to cook it breast down for the first 3.5 hours more easily.

The first 3.5 hours? My 17lb bird was done by then. Either way ... the beginnings of soup.

[pmahnn]

maybe you'd like the wings more if you tucked/trussed them in so they didn't dry out.. just sayin..

I hear what you're saying. They actually weren't dry, and the skin was perfect. Crispy skin is the best part of the turkey. Always.

Trussed wings allows you to cook it breast down for the first 3.5 hours more easily.

On this, the method I used really didn't require such things. 30 minutes at 500 degrees to give the skin a nice crisping, then cover the breast with a tin foil shield, drop to 350 degrees for the remainder. Juicy delish.