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DesertTinker

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    Thanksgiving Menu 2012: The Topic

    in Cooking

    Posted

    Noob inquiry: I was forced to buy a frozen turkey today - it's 14 pounds. I'm looking to brine the turkey. What's my best plan for getting it thawed and brined in time? Can I brine it now and let it thaw while it's brining? Or would I be best off thawing it in cold water and then brining it? If I brine it now, do I need to lower the salt content? I read Alton Brown saying it's ok to brine it frozen, but everything else I've read says that's a no-no. Thanks for the help!

    According to the National Turkey Federation page on thawing, you need about 7 hours for the cold water thaw for a 14 pounder. Should give you plenty of time to do the AB brine..

    Alternate uses for fondue pots

    in Cooking

    Posted

    I have a Rival electric fondue and it works great as a small deep-fryer and as bonus it goes into the dishwasher. It is the stainless steel model not the non-stick one.

    Ah, it was you, i remembered seeing someone here using it for a mini deep fryer, tried searching but couldn't find it. I have one also, works great for small batch deep fryer.

    Returning bad produce to the store

    in Kitchen Consumer

    Posted

    I would return it to the store and explain the problem to the produce manager. If you shop there regularly, then you should know who this person is. I've had to explain to produce managers about: spinach that was full of insects when I put it in the sink to wash, pineapple that looked and tested fine at the store and was spoiled when I cut it open, five pounds of potatoes that turned to mush in three days, onions that were spoiled inside, mealy apples, peaches and pears, and nuts in the shell that were full of worms.

    They have never given me any trouble about replacing the items and also, giving me first pick of new stuff that's in the back in the future. I always thank them personally and also call the store manager to give the produce manager an "atta boy". Praise works everytime.

    Edit: Obviously, you cannot return it to the store. I meant you should return to the store.

    Agree with Annabelle. I've "returned" with receipt only, bad meat, dairy, fruit/veg, frozen foods. Never a problem. have had refund with replacement product no charge and just a refund, depending on the store and product.

    Dan Lepard Recipes Removed from Forum Thermomix

    in Food Traditions & Culture

    Posted

    Dan Lepard is not the one who started this, it is this guy David Whitehouse, the publisher, who may be doing this on his own. So far, no one has heard from Dan Lepard what he thinks of the reaction this is getting.

    Link to David Whitehouse's Blog

    from post #17 on the Thermomix Forum thread.

    It's easy to see both sides, but David Whitehouse isn't quite the ogre he's being made out to be.

    Here's an example of what he wants people to do, and according to the header on his request on this blog, he's Dan Lepards business manager.

    Stuffed Cabbage Rolls: Cook-Off 36

    in Cooking

    Posted · Edited by Quiltguy (log)

    Jaymes. Thank you! Made your Russian Stuffed Cabbage tonight, exactly by the recipe. Oh, so good! Raves from my skeptical but trusting partner...

    OMG, the cat just stole one out of the tupper on the counter where the leftovers were cooling! Gave him some of it, he cleaned it up 'n went looking for more...

    Best Frozen Foods

    in Kitchen Consumer

    Posted

    He couldn't see anything wrong with it and suggested it may have been that the ice maker bar got stuck in the down position.

    All of the above are great ideas for stocking your freezer.

    That being said, the icemaker bar being "stuck in the down position" would only assure that you would run out of ice at some point in time, no way it could shut down the entire refrigerator/freezer. He didn't see anything obvious wrong, so he gave you "Blah, blah, blah.", to make you happy.

    If this was a warranty repair, I'd be calling the manufacturer. If you paid for it, ask to speak to the owner of the company.

    Cooking with "Ideas in Food"

    in Cooking

    Posted · Edited by Quiltguy (log)

    Given the vast differences in both brands and shapes of dry pasta, it might have been a good idea in describing the technique to describe what characteristics one should look for in properly pre-hydrated pasta.

    It's there, just not with the Mac 'n Cheese recipe. On page 116, after the discussion about different shapes needing different times: "The pasta hydrates to a texture similar to just before al dente, becoming pliable while retaining a pale, opaque color."

    Also on page 116: "Once the pasta is done soaking, we drain off the water and store it in the fridge in a zip-top bag. . . . . Refrigerated, the pasta will easily keep for up to three days."

    So, one could prehydrate the pasta and shred the cheese in the morning, then just throw it together in a few minutes for dinner. Easier and easier.

    Wish I'd found that before my first attempt, I didn't soak long enough and ended up adding 1/2 cup of fresh milk to the mac 'n cheese during the 10 (15) minute cook because it was still a little crunchy. It came out fine, got a big thumbs up from the SO. :biggrin:

    edited for clarity

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