weinoo

What did everyone else have?

Or, alternatively, maybe I'm misremembering, and thinking of the insides of the chicken spring rolls.

Are the shrimp ones noticeably better than the chicken ones? Because I've tried the chicken ones, and didn't think too highly of them - like the inside was mush after steaming them per the package directions. Then again, maybe I bought the chicken ones because they had a lot less sodium than the shrimp?

I can't tell you how much kitchen stuff I've given away to Housing Works over the years. It's sorta how I rationalize buying a lot of stuff I don't necessarily need. And at least I think (hope) it's going to a good cause.

I was thinking what might become of yours if it sucks.

Carb-based dinner (but meatless!). Started with pa de tomàquet amb anxoves (Grilled bread with tomatoes and anchovies). Into the pasta dish (as a main)... \ Pesto pasta with potatoes and green beans.

It's sometimes hard to find stuff that comes from...Oakland, CA...but you could always check here...https://snapdragonfood.com/

Yes - I'm with you. But I perceived @Duvel's question to be one of he couldn't believe you got all that gravy (3 cups), just from bird juices.

How close is your nearest thrift shop?

So it's not just from the roasting juices...it's from the roasting juices plus the added chicken broth. Which, when combined with flour and butter, equals gravy.

I think the looks can be deceiving; the char is basically on the scallops; the shrimp had been poached before and just added to the sauce at the very end to heat them up ever so slightly. It's a bit of a walk from the ' L '; you're better off on the ' F '.

Scallops and shrimp in a white wine butter sauce, over couscous. Sautéed sugar snaps.

I think it should butter your toast...for that kind of money, that is.

Friday night @ Cafe Katja... They do a good burger, with melted gruyere and sautéed onions. Comes with the fried little potatoes. A veritable bargain at only $19. I forced myself into the hot kitchen last night. Thankfully, I'd blanched the broccoli rabe early in the day. If I only had an Iberico secreto...but no! Pork loin chops, center-cut boneless (not something I usually buy, but they were on sale). Sautéed, and made a little pan sauce. Rancho Gordo's Vaquero beans over Anson Mills (!) Charleston Gold rice, cooked on the stovetop according to their directions.

I have the Oxo poultry shears; they work just fine. Then again, I don't have a garden, so I can't test them on the roses.

The only place I've seen it for sale here is Regalis... Secreto

Well, I'm guessing the meat doesn't taste salty compared to the skin. I'd also wager that the meat tastes salty compared to an unbrined bird. If there are 460 mg of sodium in a 3 oz. serving (which is probably not just skin, or maybe no skin), it's gotta taste a little salty unless someone's taste buds are dead.

Nice job, @Pete Fred. But I'm wondering - weren't you rooting on the Tour today?

That's true; but with brine injection, you're certain to get that salt content throughout the product.

My thought was that it's just much faster, and disperses the brine throughout the bird to a greater degree, than dunking the bird in a salt water bath for a day. But, after seeing that video, yikes! I wonder how much weight the bird puts on in that machine. Also, if you're the person manning the machine, don't fall in.

Is this the same stuff - or are they just posting it as a tease? https://bengalseafoods.com/products/kencur-lesser-galangal-sand-ginger-sliced

I'm pretty sure they inject the chicken with the brine, as opposed to just letting the chicken rest in a brine for like 24 hours.

Glad you read that article; I didn't. However, I have to think that there's a shit ton of sodium in a Costco roasted chicken; otherwise, how does it stay so juicy?

I'd even check Trader Joe's for either of these recommendations (or for both).