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Re: Carving A Turkey
Hey there, Mr. Chicken! Fine story, and as always, good advice. Tradition and presentation is great, but you are perfectly right. Cutting in the kitchen, and filling a platter works so much better.1 · -
Re: Slightly OT: Spare the Air
Depends. Are you using match light briquettes? I can smell those from a block away, just like an old diesel engine. Given an Egg;s longevity, it would be interesting to find out how much the kiln�…2 · -
Re: Confit turkey legs - looking for advice on my Thanx plan
Something that worked for me was doing the legs SV for 24 hours w. butter, so the meat would pull away from the tendons, but the melted gelatin would be there to mix w. the fat. Quick pan sear of the…1 · -
Re: pin with a toothpick? wrap with string? or what?
2 things. Don't be discouraged. Took me about 40 thighs to get half way good. 1 trick. If the thigh includes a portion of the back bone and pelvis, pull off/ cut away the skin and set it on the …1 · -
Re: Kalkan kofte?
I looked around, and found that the most common translation of kalkan is "shield." Also found several vids. They are made from two large, thin disks of ground meat, 'bout the size of a…1 ·
