Post by: gunug on November 23, 2007, 02:59:25 AM
I also saw this bit at Popular Science about Turkey Day "Chemistry!"
http://www.popsci.com/popsci/technology/2f...ecbccdrcrd.html
Post by: Gregg on November 23, 2007, 02:16:33 PM
Oops! Nobody made one this year.
Post by: krissel on November 24, 2007, 05:46:17 AM
QUOTE
For perfect browning, McGee applies some final touches to the skin with a heat gun.
Post by: gunug on November 25, 2007, 08:43:38 AM
I ended up making an apple dessert instead of a pie; used cloves and almond extract for flavoring and I thought it turned out pretty well for the small amount of effort I put into it! If I was going to make a pie it would probably be pecan but it would be hard to make without violating my dietary restrictions!
Post by: kimmer on November 25, 2007, 12:06:51 PM
QUOTE
Mashing:
If you've ever had the not-so-great idea of making mashed potatoes in a food processor, then you know what happens when cells get damaged and too much starch is released. You make glue.
If you've ever had the not-so-great idea of making mashed potatoes in a food processor, then you know what happens when cells get damaged and too much starch is released. You make glue.
I've had these in restaurants, along with the mashed made with red taters that are runny. Ugh! Making mashed taters isn't rocket science, no matter what the scientists say.
Did anyone click the link for The Science of Yummy? Pretty interesting.
I didn't make anything different this year. Same stuff I always make for a turkey dinner. Same clean up too.
Post by: krissel on November 26, 2007, 07:45:49 AM
The article referred to scientists at International Flavors & Fragrances (IFF), which is located in NJ. My Dad sold them gauges and frequently took some back for fixing when they were clogged or not registering properly. I used to help him out by doing some of the repairs and calibrations and I would always dread those from IFF because often they came smelling to high heaven and not always a pleasant odor. If you have ever had a bottle of strong perfume stuck up close to your nose you will understand how powerful some of the scents can be when concentrated.
Opening up the box of gauges from IFF was always an experience.
Post by: kimmer on November 26, 2007, 11:32:19 AM
I truly dislike perfume (especially when it's been poured on someone as though they are covering up heaven only knows what odor!
) and don't wear it myself, so it would have been rough working with those guages.
Post by: Shades of Gray on November 26, 2007, 03:39:58 PM
Post by: Gregg on November 26, 2007, 08:24:32 PM
QUOTE(Shades of Gray @ Nov 26 2007, 03:39 PM) <{POST_SNAPBACK}>
In past years my wife makes Korean eggs.
Ok, I'll take the bait. What's a "Korean egg"?
My Mom made what she called "scrambled eggs", which is eggs beaten and cooked on the stove in a pan whilst stirring them up. When my bride made them, she skipped the stirring, and "folded" the half-done egg "pancake" in half. It's basically an omelet with just egg.
My wife always got a kick out of the fact that Mom also made something she called "scrambled hamburger". I guess most everyone else calls it Sloppy Joe. Now, what image does "Sloppy Joe" bring to mind? I think "scrambled hamburger" is pretty self-explanatory.
Post by: Xairbusdriver on November 28, 2007, 09:25:19 AM
But that does remind me of the 'Baluts'(sp) that were sold/eaten in the Philippines (and other SE Asian countries). Don't view this <page> before breakfast (or any other meal, for that matter!). And read this <blog posting>, if you dare! :yuck:
Post by: Paddy on November 28, 2007, 09:59:29 PM
Korean egg recipe here: http://asiams.net/Forum/index.php?showtopic=111
We're gearing up for our Christmas feast (I'm cooking for 17!) and have decided that we probably cannot do turkey(s) in the deep fryer, as I don't want to have the cook spending three hours out in the cold to do two of 'em. Fourteen pounds is the absolutely limit for the fryer and that won't feed 17. So...it will have to go in the oven. Our Christmas dinner has always resembled the US version of Thanksgiving - turkey, stuffing, cranberry sauce, mashed spuds, squash, peas and if my mother does it, Christmas pudding for dessert. Nobody in my household likes Christmas pud, so I usually do a raspberry pie and a pumpkin pie. The pumpkin pie is made with sugar pumpkin I baked, pureed and froze in the fall - canned pumpkin is leaden by comparison. And pumpkin pie filling from a can? Sacrilege! Butternut squash will also do if there is no fresh pumpkin to be had. So...nothing terribly unusual, though I've changed the recipe for the stuffing from the basic bread stuffing my mom does. Mine has bacon (cooked until it's crunchy and then crumbled - well drained of course!), fresh mushrooms, celery, pecans, onions, lots of herbs, parsley and a variety of bread. Some broth to moisten if necessary, though usually the mushrooms, celery and onion, along a bit of butter used in the cooking is enough. I've made cornbread & wild rice stuffing too - that's also good.
Post by: Gregg on November 29, 2007, 07:29:32 AM
QUOTE(Paddy @ Nov 28 2007, 09:59 PM) <{POST_SNAPBACK}>
Korean egg recipe here: http://asiams.net/Forum/index.php?showtopic=111
Soy sauce on eggs! I don't think so!!!
Post by: chriskleeman on November 29, 2007, 07:53:10 AM
!!!Paddy, can I come over and help you with the leftovers?
We just cooked an upside-down turkey for Thanksgiving, which was one of the most moist birds we've ever had!
You basically cook it upside down over white wine, some stock and vegetables in a roasting pan with a rack to keep the turkey above the liquid, not in it... and then turn if over just over halfway through the cooking process... of course, the sage-herb butter we rubbed in under the skin didn't hurt either!!!
I don't know about those Baluts, Jim!
Chris K
Post by: gunug on November 29, 2007, 09:36:44 AM
QUOTE
I don't know about those Baluts, Jim!
Wasn't Balut the bear in the Jungle Book?
Post by: kimmer on November 29, 2007, 12:46:21 PM
:insert drooling smiley here:
Post by: chriskleeman on November 29, 2007, 10:52:30 PM
CK
Post by: krissel on November 29, 2007, 11:15:40 PM
We have the guy we go to make a mix of chicken and shrimp. They know me (or my Mom) as "Mu Shu" lady when we call up on the phone and know what we want when we identify ourselves. They make such a large serving that I get at least 3 meals from one container.
Post by: kimmer on November 29, 2007, 11:30:42 PM
HAHAHAHAHAHAHA!
Post by: gunug on November 30, 2007, 07:53:52 AM
Post by: Shades of Gray on November 30, 2007, 12:57:48 PM
QUOTE(Gregg @ Nov 29 2007, 07:29 AM) <{POST_SNAPBACK}>
QUOTE(Paddy @ Nov 28 2007, 09:59 PM) <{POST_SNAPBACK}>
Korean egg recipe here: http://asiams.net/Forum/index.php?showtopic=111
Soy sauce on eggs! I don't think so!!!
Actually, link does not describe the Korean eggs we make; we don't fry at all. There is a marinating process with the other ingredients make it very tasting. Our sons are from Korea, and we have had several recipes that are great.
I will post the recipe later. I'm getting hungry for it just writing about it.
Post by: gunug on December 01, 2007, 05:03:39 AM