echarlto

Hard to go wrong with a couple of sprays of PAM with flour and a circle of parchment, IMHO.

Ditto #88 above. Cincinnati. Skyline chili at 2am. 4-way with hot sauce. Ludlow Ave store. Repeatedly. If it's not the dead of summer, the steam from the bain maries condenses on the windows and is dripping in rivulets down the glass. The place is packed. Oh, and a York Peppermint Patty as I stumble out the door with my buds.

Don't stir the roux you're cooking with a plastic whisk.

I've become a fan of brining my poultry before roasting. But, while the meat is excellent, the skin is often pale and wet. Should I rest the bird out of the brine in the fridge for a few hours to dry out the skin? How long? Should I crank up my oven temp above 425 to start? Roast it at 425 for more than 15-20 minutes? Tips for a newbie, anyone?

I'd add Elijah Craig 18 year-old and Evan Williams Single Barrel (1994 if you can find it. 1995 is on the shelves most places.)