get in my belly

Looking at my notes this year (Canadian Thanksgiving), I pre-salted a 12 lb natural turkey with 7 tsp of fine sea salt plus 1/4 tsp of pepper. Turkey was washed, dried, rubbed with S&P (concentrating on thicker areas of meat), and left uncovered in the fridge overnight. I don't roast a lot of turkeys, but I thought it was the best turkey I've ever had, and my guests were impressed as well. I thought the amount of salt was just right, and the meat was still moist even though I overcooked the bird because of starting too early. I would use this method again in a heartbeat. ← Great Shanrensho Ill be Rockin my Turkey that way for sure . After much research and a few pork chops I brined the other day seems the salted method is the best . Ill post a pic of the bird on thursday .

I have never Brined nor "Pre-Salted" . I was dead set on brining the birds this year but now that ive read and seen the results on the "Pre-salting" Im now second guessing the brine.... So my question is how do I pre-salt .....and has anyone pre salted a turkey if so what were the results ? Thanks in advance for any advice . Benny ← Here is a pretty cool article I found while pokin around check it out http://www.atlantacuisine.com/cgi-bin/efor...um=1163714672/5

I have never Brined nor "Pre-Salted" . I was dead set on brining the birds this year but now that ive read and seen the results on the "Pre-salting" Im now second guessing the brine.... So my question is how do I pre-salt .....and has anyone pre salted a turkey if so what were the results ? Thanks in advance for any advice . Benny

Hello N D I Lived for a couple of years with a girl from Jamaica . Her mother made a pudding type thing with Breadfruit I think its the same thing that your talking about . It was good . Ill have to try adding some to the salsa I make (Maybe the one I make for myself )I am with you I ve lived in Phoenix Az for most of my life and find it absolutely bewildering that people still eat at taco bell here ........mild salsa packets make me angey

Again I Humbly thank you for your time and thought in posting this . This is part two to what i was looking for . You even have the sweet salsa in there too I believe the one I had was made with rose peddles or rose flavoring of some sort .....Thank you Jaymes GIMB

Hey thanx Andy Thats a vast wealth of knowlage this will help me greatly . I cant believe I missed it ! I worked with a guy that made this awsome fake guac that was made with cooked tomatillos and jalipenos that ive never been able to duplicate any ideas thanx again!

You sure did Jaymes , I had just come from there after having posted a second time and searched further for personal recipes . I failed in my search , I then reached out to the broader section of Egullet for advice . Thank you for taking the time to help me on my conquest and bringing it to my attention that someone had finally posted on the Mexican region thread GIMB

Hello everyone I have been searching for the past couple of days for salsa ideas here but have not found a thread on the subject soooooooo if you would please give me your favorite salsa recipes . I have a 30 person party that wants gringo mexican style food . Im looking for a good green , chunky , and red salsa . Nothin crazy just the basics . Thank you all so much.......... -GIMB

I find It very hard to believe that no one has any good salsa recipes on the Mexican thread . Hmmmmm. I tried to do a search on the site but found very little on salsas here . I dont want to just Google it you never know what your gettin then so ill just wait patiently .........

Hello Everyone Ive been looking for a good salsa recipe . A tomatilla or green one and a red one . Im looking to use them as a dipping chips into them type of salsa . I realize this is an American idea I have had sweeter styles of salsas made with tomatoes and was hoping someone would have a idea as to what the sweetness was . I dont think it was honey it was probably raw sugar its usually the simplest thing . Anyway thanx in advance for any help or guidance you might give .

Nice Fat Guy Ive been the safety manager in a couple restaurants . The length of time is different from state to state on the amount of time and temp , uncooked or partially cooked lobster flesh can be held for and at . Thanks for the good info . Ive done alittle google research and it seems that some call it flesh and some call it meat . I ve always called it flesh . Maybe a potato po-ta-to thing . I do know through trial and error ,its better not risking that the lobster may or may not make it... then having to throw the poor guy out . I ve always just killed them the night before and stored them well wraped and very cold under ice . I have , through much lobster handling , never had a ploblem with taste or quality of the product . This has been an interesting post and has inspired me to learn as much as I can now about the handling of lobster flesh .

yep , and you are very right do not let the bugs live the longer there out of the water the more of that toxic stuff starts to get into the flesh .

Ive worked in several seafood restaurants . Anytime we needed to pre shell the flesh from the Lobsters we would drop em heavy salted boiling water for 10 -15 sec then imediatly into ice water . This allows the flesh to pull away quickly and inturn alows the flesh to just come right out with little effort . Then to store it we would put it plastic wrap {alot of it, wrap it well} and then pack it in ice (we always had crushed) then pour salt over the top of the ice to keep it real cold . Bacteria grows very easily on the flesh for some reason . we would only keep it this way for two days max . I hate the smell of clarified butter

yea ....the pictures on the net that Ive been seeing look simular to carrot cake , but im trying to recreate my grandmothers Pudding . It was Very dense , very sticky. I was thinking of leaving out the baking soda so it comes out heavy . I kinda want and enjoy the contrast between fluffy whipped cream and heavy rich pudding . Her Pudding was always crunchy on top also hmmmmmmmm? I guess ill just have to experiment ......shucks Any tips you ar anyone else can give me to achive such a style of sticky pudding would be much appritiated .......thanks pastry kitchen .

Thats amazing art work ....really beautiful.