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Cook's Illustrated has an extensive article on what they call "salt-roasted turkey", including instructions for pre-cooling the breast to keep it from over cooking in the most recent (Nov/Dec 2006) issue. Also available on their website. BTW, they say 24-48 hrs of salt time.........

B'stilla?

Bryan~ Beautifully done ! Dean~ thanks for the review. Nice to see Bryan have some fellow egullet folks around.

Oh my... ...that sounds delicious. ← ditto

I LOVE barley---that is good news ! I've been dieting for a week now and am 7 lbs down. Now, I realize much of that is water weight but, dang, I feel better and aam sleeping better, too. Something to be said for it......... Made some mushroom soup two nights ago and last nigt had steak, green beans cooked with onions and bacon (Midwest style), tomatoes and mashed cauliflower with a little of the mushroom soup for gravy. Nothing wrong with THAT meal

My goodness, child, what a prodigious appetite you have ! A wonderful report. I, too, can't wait to see where you end up going to school. Thank you so much for so much detail and great pics !

Thanks, everyone. This is really helpful. Have you tried ricotta gnocci? I was thinking of making some tonight. And thin zucchini strips for noodles? Luckily I am one of those people who like spaghetti squash (esp underdone and crunchy) but I LOVE pasta.......

jo-mel~ what foods have you relied on? What are your favorite meals that you DON'T tire of? Kathy

Does anyone here still follow a lo-carb lifestyle, even on occasion? It works for me when I've gotten too indulgent and need to cut back a bit. I'd love some new ideas.........getting tired of cauliflower. (Never thought I'd say that !)

Div~ my thoughts exactly, and not just Americans. My Mom did the same (Penna.) It is what we ate, and it wasn't terrible. Thank God our food horizons have expanded but as a kid...... She still thinks I am a California nut 'cause of the things I eat (well, maybe there are other reasons )

Excellent points !

Tim~ good question,and I'd love to hear answers from others. I use cornstarch in asian dishes or any dish where a clear 'glaze' type gravy seems appropriate. The flour/ roux gravies are opaque and heartier,a bit. For example, if I made a chicken like this (Roast Chicken thread) my gravy would be with a roux. (and so yummy !) Chicken "Ah Leung" Style, (Lemon Chicken) on the other hand,although it is just a sauteed chicken breast, would get the cornstarch sauce (and so yummy !) How do you know? I am not sure........rice or potatoes/pasta? Dunno........

Kris~ sometimes I just drizzle in a very small amount of honey (I HATE sweet tomato sauces ) to just take the edge off. The ketchup idea sounds good, too !

google images for confirmation ← I think I'm going to throw up..........

tupac~ great report. I am thrilled that you went up the coast......we are so very lucky to live here. Let me know next time you are back and we can spend some time ! Can't wait to hear the rest Kathy

lamington~ when you are in SD why not visit aa wine bar or two to try before you buy? You can describe what you did and didn't like and the pourer can help you ffind a match. Here are two I like: Wine Steals Gaffney's Where will you be staying?

OK,I'll play............ last weekend I tasted Lone Madrone's 2004 Barfandel "2004 BARFANDEL The Lone Madrone Barfandel is a blend of Zinfandel, Petite Sirah and Barbera. The nose on this wine shows cocoa and sour cherry. In the mouth, are tastes of smoky oak, loganberry, chocolate and spice. This wine has great balance with chewy, soft tannins, backed up with beautiful acidity and a long, complex finish." I LOVED it ! Very chocolate-berry with a smooth soft mouthfeel. Haven't had a bottle yet but sure liked the taste. About Neil Collins, the winemaker: "Neil Collins is the founder and winemaker of Lone Madrone. He’s also been making the wines and tending to the vineyard operations for Tablas Creek Vineyards since 1998. The wines he produces for Tablas Creek are among the best Rhone varietals produced in California, and he brings this same passion and quest for excellence to his own Lone Madrone wines. Neil honed his craft in the cellars and vineyards of two prestigious California Central Coast operations, Wild Horse Winery and Adelaida Cellars, where he served as winemaker for five years. Prior to joining Tablas Creek and starting his own wine label, Neil worked for Chateau de Beaucastel, one of the most highly-regarded estates in the Chateauneuf-du-pape, southern Rhone region of France. His experience in French winemaking complemented his earlier training as a French chef in his hometown of Bristol, England. "

yes yes yes

Thank you.................

Well, I guess, when you have time................. WE WANT IT ALL ! From restaurants, to schools to Dad's take to scenery............ OK, maybe you need to do another 'retrospective' blog on this one..........

My personal favorite is the Cook's Illustrated high-temp with potatoes one HERE The chicken is brined and spatchcocked with potatoes crisping under it in the chicken fat ............what's not to love?

Thank you all for your suggestions. They were so enticing ! I ended up flying in on Thurs., which was a HORRIBLE day to fly, got in 4 1/2 hrs late after spending much time on runways waiting to get flight clearance......... Friday afternoon I got in a little shopping, nothing really special, and left on Saturday, early in case there were thunderstorms again.......couldn't miss my connection in Phoenix ! However, I did get a kung pao bao and a pomegranate gingerale (excellent!) at the Watertower, and bought myself some goodies. I'd forgotten how pretty Chicago is, and how much energy it has. I cannot wait to go back (under more shopping-friendly conditions ) Thanks again for your help. Kathy

I LOVE fresh ground pepper, and I LOATHE peppermills, for so many reasons ! This : "Mill is easy to fill with a built-in funnel and accommodates extra-large peppercorns and all-spice" right off the bat makes me wanna take a look. Thanks !

The first two Vegetarian Epicures are full of butter ! Great stuff in pastries, ets. Not the healthiest but sure yummy........and no soy sauce .

I agree with the steak...........rubbed with evoo and S&P, with some lemon squirted on after. Bread. Maybe some spinach sauteed in the juices as the steak sits............. Sam Gugino has two books I love: Cooking to Beat the Clock: Delicious, Inspired Meals in 15 Minutes and Low Fat Cooking to Beat the Clock both of which give excellent recipes for 15 minutes cooking......and they are NOT processed crap !