Martin Fisher

Toxic swine skin!?!?!?! Hogwash!!!!!!

It's my understanding that Huy Fong has only been at that location for 3 years, having moved there some time in 2010. Sounds like it was a bad move!!!!!!

I think that they should move out of that city and state. I'll bet Texas would have them.

Does David's have any additives? How much sodium per 1/4 tsp? The Cargill thing has bothered me, so if David's is additive free and has a similar sodium content, I may switch. ETA: I searched and discovered that David's salt has 590mg of sodium per 1/4 tsp. and that's somewhat more than twice the amount of Diamond Crystal (280mg) and more than Morton's table salt. David's is a real Koshering salt so there are no additives and it is more dense than Diamond Crystal. Ounce for ounce their sodium content should be about the same.

Kosher salt is courser because it's used to 'kasher' meat -- draw the blood out of raw meat. Courser, larger crystals work better.I use Diamond or David's. I only buy David's Kosher. Diamond Crystal is a product of the famous fanatical factory farming fecundity, Cargill. Inc. I don't buy their products.

Whoops!!! I should have been more clear, I definitely cook another bird on Thanksgiving day! Meat from the "stock" bird is used for various other things. Often I'll remove the breasts before cooking and freeze them for preparation later.

I cook a 10-12 lb. turkey just before Thanksgiving and use the carcass, wings, feet, etc. for stock for the big day. That gives us a lot of gobbler to gobble in the following weeks.

That caught my eye, Details? I don't have a formal recipe. I just wing-it.... I make a fairly simple blue cheese Mornay sauce which I combine with lightly blanched broccoli florets. I top the mixture with panko bread crumbs that are combined with melted butter. I bake it until the broccoli is fairly tender and the bread crumbs are nicely browned. Do tell! Very interested in bagel dressing.... Again I just wing-it....... I use good New York style onion bagels and a bit of French bread to lighten it up a bit........roughly 3 parts bagels to 1 part French bread. I slice the bagels in half and slice the French bread into slices that are about 3/4 on an inch thick.....I then toast it all lightly. I cut the bagels and French bread into cubes then I take about 1/3 of the bagel cubes and briefly pulse them in the food processor...this will help bring it all together well. I briefly sweat some onion, celery and the apple.....combine them with the bagel and French bread along with melted butter, hickory nuts, turkey stock and seasonings. I bake it in a cast iron skillet until nicely browned and a bit crisp on top and along the edges. ~Martin

GASP! I forgot mashed taters and turkey jus gras!!!!!!!!

Tentative menu...... Cup of creamed sun-dried tomato and basil soup. Hearts of romaine Caesar salad. Scratch-cured and hickory smoked Cottage ham with bourbon glaze. Charcoal-grilled, dry-brined and spatchcocked broad-breasted bronze turkey. (Unbasted! ) Cast iron skillet baked onion bagel, hickory nut and apple dressing. Savory oyster bread pudding. Stuffed baked sweet potatoes topped with maple hickory nut crumble. Creamed Monnopa spinach. Blue cheese broccoli casserole. Cranberry-Chipotle sauce. Butter and egg cloverleaf rolls. Pumpkin cheesecake with gingersnap crust...topped with a dollop of bourbon whipped cream. Finger Lakes wine.

Palm oil is sometimes added to keep the almond oil from separating.

I also think that the food tastes better.....we had a fireplace and a wood-burning cookstove when I was growing up. I also had a wood burning cookstove and a scratch-made wood-fired earthen oven when I lived off-grid for many years. I very much miss it all and I'll return to it some day. A fireplace rotisserie is another great device to have. There's also the low-tech version which I like...it's simply spinning various morsels on a string (wet the string to keep it from burning.) Here's a video on YouTube (not mine)......... http://www.youtube.com/watch?v=1dSxB6RgiFs Jean-Louis Palladin roasts magret on a string. From Julia Child's show "Cooking with Master Chefs." Starting at about 19:40.... http://video.pbs.org/video/2256986761/

http://www.barneybutter.com/products/blanched-roasted-marcona-almonds-16-oz-1-lb-copy/

We cooked in a fireplace all winter long when I was growing up. The Tuscan grill, Dutch oven and the popcorn basket are all good to have. We also used pie irons very frequently. There are many things that can be prepared with a pie iron and the like. Mountain pies and stuffed French toast were big favorites.

Nice! I currently use the SousVideMagic and a countertop food warmer equipped with hotel/gastronorm pans. FWIW, here's a good video of squeaky curd making in the SousVide Supreme........ http://youtu.be/3mSNJfl9kBE

I've heard of closely related genera such as fennel and dill crossing---oregano and mint also fall in that category----but I've never had it occur.

Yeah, quite expensive for such use when you can get a Ranco for about $50

A simple aquarium pump can be used as a circulator. I'm not a fan of the Codlo design. It appears that here in the US the unit will block adjoining outlets. Unless the unit spins it's only going to work with one outlet orientation. I think that the Sous Vide Magic is a better option, especially when permanently mounted under a cabinet or the like.

Coolers are fine but I'd like something more aesthetically pleasing and resilient with a decent drain and a faucet mounted above. I've seen used stainless mop sinks for around $50.00. A good one should last several lifetimes.

I've looked into almost exactly the same thing. I'm thinking that one of these mop sinks or the like would work nice packed with insulation. The immersion circulator could be mounted normally.

Please let us know what you think of the flavor. Keep in mind that when it comes to the common names of squash those names are often used very loosely...especially when it comes to hybrids. I find that flavor can vary greatly, but, of course, flavor perception is an individual thing. When creating hybrids, all sorts of crazy things can happen with some of the crossing techniques used for "improvement." "Kobocha" squash is a member of the species C. maxima, so it can cross with any of several other members of C. maxima. C. maxima can be crossed with C. moschata. C. pepo can be crossed with C. maxima. So, the possibilities are nearly endless. If the squash you have is, in fact, Sunshine or another hybrid, God only knows what was used to create it.

That doesn't look like Red Kuri which protrudes a bit on the stem end; it's more likely the hybrid named Sunshine which is bred by Johnny's Selected Seeds in Maine. Sunshine has become quite popular but it's impossible to be 100% sure because there are other cultivars that are similar.

Some say the lower the pH, the cloudier the stock. I have no idea if the issue is compounded in a pressure cooker but it seems plausible. Try eliminating anything that's low pH.

There are a few red or orange kabocha squash cultivars ---- all have a somewhat different flavor. ​Red Kuri is probably the most common, it has a bit of a chestnut type flavor.

55 grams of salt for a 5.5 kilo turkey. That's rubbing the bird inside and out---heaviest in thicker areas---without much concern if a tiny bit of salt falls off I dry brine turkeys for 3-4 days at 34-35 degrees F.