cyalexa

Looking forward to it! I'm not very familiar with Tulsa although that may change once Trader Joe's opens. I have never been to Wellston.

I'll be in CA on the 19th but if it's scheduled for the 12th, I'm in.

Welliston is a little closer for me but it would be fun to try both. I staff a recipe table at the Stillwater Farmers' Market on Saturdays but it's winding down for the season; freeing me up on Saturday mornings from mid-January until mid-March. It looks like Butcher BBQ Stand has only outdoor seating.

Thank you. I have seen most of these and they are for generally for salads, butters, and sweets. I didn't specify previously but was hoping to find a savory application other than a salad.

I bought them once and was underwhelmed. Perhaps you will find a better application.

In my post asking for ideas I quoted an earlier post referring to peanut sprouts, see below. I searched "sprouted peanuts" and "peanut sprouts". Thank you FauxPas and heidih.

I'll come!

I have been munching on these but would be interested in other ways to use them. I searched here and googled but didn't find any recipes.

Thanks!

I probably should have searched before I asked as I just did and found the search was working again (thanks admin!).

Could you share the recipe, or give a pretty detailed description if you didn't use a recipe. I have been trying to make pumpkin pancakes on-and-off for several years with minimal success. I had some I loved in a restaurant and when I asked if they would share the recipe was informed that they were from a mix.

Deep fried from fresh or dried?

Here is the photo I posted previously, lost in the upgrade. I don't know for sure that it is important to keep the eggs separated but other than maybe decreasing the number of eggs that can be done at once by an egg or 2, it does no harm. On occasion I have had eggs crack and even sort of explode while being steamed in a conventional pot.

One thing to add; I fashion a raised foil lip on my sheet pan before I put it in the fridge. It gives me a clean surface to touch and protects against accidental contact between the chicken and other things that may be moved around in its vicinity.

On a TV show recently some of the contestants used caramel to glue the pieces together.

Back down to 78.50 on Walmart.com.

I have some raw peanuts from the farmers market. I'm off to google sprouting instructions!

Sadly, there are no Total Wine stores in OK but I always patronize them when I am traveling and stock up. I have only compared prices of a few things, some with another large retailer in Dallas (Spec's), some on things I can get here. Total Wine has always had the best prices. Additionally, I have been pleased with the service.

2 clicks to cancel, 3 clicks to reorder. Fast and easy. And, I am always polite; and thanks to this forum have proudly owned a Cuisinart CSO300 Combo Steam/Convection Oven for about a month.

Thanks for posting. I cancelled the 1st order and reordered at this price.

I joined the club!

I'm going to slow roast the wings with the rest of the bird. I don't yet know if I'll serve them for Thanksgiving or save them for a different dinner. I love the crisp and gooey textures of a slow-cooked then broiled or grilled turkey wing. There will only be 6 adults at my table. All big eaters but a 12 pounder without the wings should be more than enough.

If that is the case I will be joining the club.

I decided to try butchering mine prior to applying the dry brine and just finished. The parts minus the neck (which was unusually long) and the connected part of the spine and ribs are in a 2.5 gal zip top bag in the fridge. It was a 12.9 lb bird and just barely fit in the bag. It takes a bit more than CPR to flatten the breast. I removed the wings and the portion of the ribs closest to the spine then split the bony part of the sternum down the center.

That is exactly how I cut mine except I flatten the breast. I have always dry brined with it whole because it fits in my refrigerator better. I slow-roast it beginning with the breast skin side down and the leg half skin side up and slightly covering the thinner tip of the breast. After about an hour I flip the breast skin side up and continue roasting until the breast is 160F and the leg half is at least 170. It rests for whatever variable period fits the rest of the schedule then it put back in at 500F to crisp the skin. BTW, I brine in a plastic bag as per the LA Times article and will do it tonight. I'll remove it from the bag on Weds night and will let it dry overnight.