bleachboy

I grew up eating Hamburger Helper "rice oriental" probably once every week or two and, I'm afraid to say, developed a taste for it. It's like rice and ground beef with brown gravy. I don't see the "oriental" -- at all. I have never fixed it myself, but I would eat some if you served it to me. Probably out of habit. My mom fixed some flavor of Tuna Helper as well and I always found it unspeakably vile. *shudder*

Oh my.. Is this an actual combination?!

One of my favorite restaurants in Nashville offers a different dessert (and menu) selection daily. I always appreciate their menu, which is definitely written in a bistro style. "Blueberry cobbler", "Pear tart", etc. There's something to be said for simplicity, I think.

I have a Martha Stewart brand rolling pin from K-Mart. It's Canadian maple and in the slightly tapered style. I don't remember how much I paid for it, but it couldn't have been much, being from K-Mart. I think it's a very good rolling pin. It meets my needs, anyway.

NICE tip. I'll be sure to try this sometime.

I always heard it was called Chess Pie because it's jus' pie.

Chickpeas a/k/a Garbanzo beans

So cool. Thanks for the insight, Schneier. Is it BYOB?

I don't think anybody disagrees with you, Kevin. There's no barbecuing or BBQ sauce involved with barbuecued shrimp in New Orleans. It's just "one of those things". And while I'm trolling on eGullet constantly posting off-topic, I recently noticed that my copy of "The Cotton Country Collection" is MISSING pages 255-286. I can't make Jambalaya!!! I have half a mind to sue the Junior League.

I had no idea there was even such a thing. Thanks for the recipe, CompassRose.

My only problem with drinking wine with friends is that it's usually preceded by 3 cocktails, then I end up pulling out some Grand Cru something-or-other that I ought not to be drinking when I'm already drunk. Also, wonderful tasting notes, Jim. ;)

Just please try to be open in time for November 2. It's my birthday, and I traveled to Chicago for a Trio TDF last year. :) Would love to make Alinea this year!

Totally off-topic and all, but an interesting fact I learned recently. The seven deadly sins are never mentioned in the Bible. Somebody just made them up.

This week from the CSA: Cracoviensis lettuce "Little Gem" romaine Sugar snap peas Snow peas Swiss chard (multicolored) Garlic flowers ("scapes"/"pigtails") Parsley Beets Sage Radishes (these were really spicy - intriguing!) daylilies

sugar does not counter salt. sweet is not the opposite of salty, it's just different. try it without the sugar sometime. You know, I know that, and when I posted that I sort of asked myself, "I wonder where I got that opinion?" So I must have gotten that opinion somewhere at some point, and just stuck with it. I think I will try just normal brining, though probably with a turkey breast just to see if it is equally yummy. It could just be that Southerners like sweet things.

FWIW, this isn't the Julian date, it's just something they made up. I'm not sure why they called it the "Julian date". Today's julian date is 2453164, for example. Sorry, couldn't resist, it's the computer programmer in me rearing it's ugly head. Julian Date - History & Info

I agree with almost everything fifi said. I do believe in adding sugar to a turkey brine -- the bird is so damn big that the sugar (it seems to me, I'm not a scientist) keeps the parts near the surface from getting way too salty in the amount of time required to brine it. As for brining duck, you brine it for the same reason as chicken, to keep it moist and juicy. I don't add extra stuff to the brine mostly because I feel like I'm wasting peppercorns, thyme, etc. I can't really taste the difference when these extras are added, so why bother?

Yesterday on FoodTV I saw some guy on Michael Chiarello's show make these ribs. While I would not cook the ribs as described, I think the idea of braising the ribs slowly then reducing the jus to use as a base for a pureed BBQ sauce sounds good. Next time I make ribs, I think I'll probably try some variation of that recipe.

I (almost) always brine shrimp, and I (almost) always brine duck, chicken, and turkey. The "almost" happens only if I'm too lazy to brine. I have never noticed a significant change in texture, and certainly never one towards the "rubbery". Nobody I have ever served brined foods to have ever complained. Indeed, most have lauded my efforts. I am guessing you are either brining the wrong kind of bird (like a kosher bird) or you're brining for waaay too long. A twenty pound turkey, yes, can brine for twelve hours no problem, but a duck or (fryer size) chicken I would not brine for longer than four hours. EDIT to add eGCI link: eGCI brining class

Really, Golden Flake's products are so-so except for their potato chips, which are my favorite. I love Zapp's too, but I know of only once place in Nashville that sells them, and it's just the snack-size bags to go with your lunch (Provence). Actually, Golden Flake's "Maizetos" tortilla chips are the best tasting tortilla chips I've tried, but the fact that they're very flaky and crumbly makes them awful for dips, nachos, or pretty much anything else that isn't eating straight from the bag. Also, White Lily flour is something I am constantly thankful for in the South. Finally, Tennessee chow-chow, which a savory relish made from who-knows-what, including green tomatoes, cabbage, cauliflower, onions, and peppers.

Sweet! I don't think Nashville actually has any stand-alone Chik-Fil-A stores, but I could be wrong. I've always thought of them as a mall-only thing.

Nice "Futurama" reference!

Lol! We do have racoons and possums and feral cats here. I ALWAYS weigh down the top really well. Usually with a big bag of top soil or whatever else we have laying around that I figure a critter won't be able to lift. ;)

Basically my formula is 1/4 cup of salt (I keep boxes of Morton's kosher on hand, but literally when brining a huge turkey I exhaust my salt supply) per quart of water. I then add whatever sugar I have. This usually amounts to about 6-10 cups of white sugar/brown sugar/molasses/honey. The sugar helps offset the saltiness that can result, especially near the surface, on the turkey. I have done this for a several years now, and each time the turkey has turned out to be absolutely delectable. So basically, slap the turkey in a large plastic container (I mean like a bin, like you would keep your winter sweaters in), then dump in all the salt and sugar you have in the house. Hold it outside overnight, then deep fry it for Thanksgiving. Caveat: I'm a total chicken when it comes to the deep frying part. Other more "manly" relatives do the frying. I just bring the turkey, which has been properly prepared. A few years ago, one of the non-family guys that always comes to our family's Thanksgiving dinner wanted to start injecting the turkey. Luckily, I talked him out of it, and believe me, the trouble -- once a year, anyway -- is worthwhile.

Thanks for the great advice, you guys! According to the website, the minimum order is 6 pounds, but does not have to be all the same item. So I went with: 3 pounds beef wieners (8/lb) 2 pounds beef frankfurters (4/lb) 3 pounds fresh bratwurst (4-5/lb) 1 package CAB franks (5 pcs) I have quick access to a deep freezer at my mother-in-laws, which is where I store all my meats anyway. Sounds like it's time for a hot dog party!