Ron Johnson

Yes, the first year my father brined a turkey there were skeptics in the family, and because we have to do two turkeys anyway, he did one brine and one sans brine. The difference was obvious in juiciness and flavor. The brined turkey meat was very juicy and had a lovely seasoned flavor. I have also done one turkey on the weber grill, indirect method (no brine) and one turkey in the oven (no brine) and the weber grill turkey was much better. So, I am guessing the ultimate turkey would be brined AND weber method. However, that is only a hypothesis at this point and without scientific studies.

I have had cardamom ice cream before, and thought that it was very good. Also made pumpkin and cardamom creme brulee for Thanksgiving one year. Sorry Suvir, but I will have to look for those recipes when I get home tonight.

Which one does Parker use?

Yeah, I know that seems to be going out on a limb , but it is true. Although it seems counter-intuitive, hardwoods produce smoke that smells so similar that most humans would not be able to say, "oh so you decided to go with persimmon today instead of apple," just by smelling the fire. Then, when you further obfuscate the aroma by only tasting whatever aspect of it is in the meat, it becomes impossible. The first time I cooked on a team in the Memphis in May BBQ Contest, I was trying to act like I knew something. I announced that I preferred the taste of applewood smoke in my pork shoulder over hickory or others. The guys on the team laughed their asses off. When they finished rolling on the ground, they and others, to whom they related my statement, explained to me how there is no discernible difference in the flavor of the meat based on what type of hardwood was used. People use what is available in their area and what burns in a manner they like best or find most predictable. I just can't imagine a blind tasting of pieces of pork shoulder where tasters could identify the type of wood used. Now in wine the type of wood makes a difference because it does impart some characteristics which are more or less desirable. However, that is an example of the wood staying in contact with an acidic liquid that leaches the flavor out over a period of 18 months or more.

I think people generally, if they don't eat a lot of BBQ, have an incorrect impression of what it should taste like. The idea of it tasting of smoke is not entirely correct. The smoke should only add a component of flavor to the meat, much like an oak barrel does to wine when done properly. In Memphis, the top item is pork shoulder. This is a big piece of meat that can be tough and stringy. However, the purpose of a low heat, smokey fire, is not just to impart a smoke flavor but also to cook the meat in such a way as to maximize its tenderness and flavor. Think dry braising. A perfectly cooked pork shoulder should not be inundated with a smokey flavor, but should be a complex balance of richness, sweetness, and a savory aspect that comes from the crust created by the rub and the smoke ring. It is a type of harmony. The only purpose for the sauce, if any, is to add the element of acidity to balance the rich/sweet of the pork meat. For me this is accomplished with a bite of vinegar slaw. Good pork BBQ should not have the overwhelming smokiness of something that has been cold-smoked like trout. That is simply not the flavor of good BBQ. It is also a myth that different types of wood produce markedly different types of flavor. Some say any differences are so subtle as too be almost indistinguishable others say that it makes no difference at all. The only issue with wood is that you must use hardwood, so that the smoke does not contain burning pitch (such as pine would have) and that it burns at a steady and even temperature. Whether it is oak, hickory, apple, mesquite, persimmon, cherry, or maple, the flavor imparted to the meat by the wood will be the same. Mesquite is a little different because it does tend to burn a little hotter than other hardwoods, but it has no impact on flavor.

The indirect method on a Weber works fantastically. Best turkey I have ever had. Super juicy and really intense flavor, plus a smoke ring! The Weber Grill book, of which Simon speaks will set you straight. Enjoy.

El Click

Jin does seem to have that effect on some folks. Blanch asparagus, steam a tortilla soft, wrap slice of ham, slice of cheddar and asparagus in tortilla, roll tightly, bake until cheese melts, serve with dijon dipping sauce of equal parts homemade mayo (or Dukes) and dijon mustard.

You are now irrelevant.

Flawlessly done, and very nice accompaniments as well. If you keep it up you will have to get a cocktail shaker. I agree with you on Bombay Sapphire, too many botanicals, tastes like Pine-Sol. I would like to hear what you think about other gins such as Beefeater and Boodles, when you have a chance to try those. I think tonight I will shake up some perfect Manhattans.

And, the chicken arm is my favorite part!

yeah, but i think those studies are lofty and pretentious. Don't ask me, I'm just a tourist.

I know dude. I was just responding to basildog's query about whether wine really tastes better out of the better glasses.

Great flick.

I will try to find a link to it, but there was some type of proof or study that wine does taste and smell better out of a riedel glass than a "normal" wine glass. It had to do with the size and shape of the bowl and the lack of a lip at the edge of the glass. One gets the same result from spiegelau as well. Click here

Only in very limited instances has the table or linens had a significant impact on the taste and aroma of my wine.

I wasn't arguing, just making sure I understood your point. And, to answer your question, not necessarily. Not that it matters.

It sounds to me like Scotland would be a good place to go eat when one wakes up with a raging hangover, and I mean that as a compliment.

Are you speaking of cookbook publishers physically located in Italy and/or wholly owned by an Italian corporation, OR are you speaking of publishers of cookbooks about Italian cuisine?

Do we need to call someone in Italy and let them know that apparently they can't cook worth a shit and have been deemed irrelevant?

I like okra that has been cut and then cooked because the slime is gone, such as what is found in gumbo. I cannot stand whole fried okra, which is much like biting into a snotpod. I am also interested in slime-reducing recipes.

My favorite Vietnamese restaurant serves these. They are fantastic and the perfect antidote to the really hot and spicy dishes served there. Thanks for the recipe Soba.

Jin, Why is okra full of snot? If it wasn't for that I'd eat the hell out of it.

If they are large enough try this: Cut off each end if the eggplant Slice thinly on mandolin longways (or use knife if you are skilled). You should end up with thin roughly rectangular planks Season each slice on both sides with salt, pepper, and EVOO. Grill (grill pan is fine) on each side until good charred grill marks appear. Set aside to cool enough to handle. Place a dab of soften goat cheese with herbs on one end and roll to thickness of a cigar. Place on baking sheet. Right before service sprinkle with some parm reggiano and run under the broiler for a minute or so until hot. Serve with tapenade, marinara, or any other sauce you like and some crusty bread.