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  1. Matthew.Taylor

    Ok, i'm gonna deep fry a turkey.

    Well, it's done! And I have to say it was a mostly-smashing success!. I used Alton Brown's brining recipe (1 pound kosher salt 1 pound dark brown sugar, 5 quarts hot water, 5 pounds ice) and made sure to let it sit for at least half an hour out of the brine before putting it in. I also made sure to pat it down and remove any excess moisture. I say mostly because the thigh's weren't done, as there was a little blood spurt when I tried to cut them, but the rest of the bird was done. I ran them through the microwave a few times, and hopefully they're now finished. I now know that i can deep fry a turkey, so now we have another potential option for Thanksgiving (not that anyone will take it, not in a family as traditional as mine, but que sera sera)!
  2. Not bad, not bad. Though I feel the sugar on top could be toasted a bit more, plus I would suggest making sure the sugar is spread from edge to edge. Despite the criticism, this is a good piece of work. Well done.
  3. Matthew.Taylor

    Suitable size cake for dowel rods?

    OK, My niece has asked for a unicorn cake for her birthday in February. I have a big idea planned for it, but the cake should be about three layers total, and still be rather wide (as I expect alot of her friends will be there). I have to ask though. how many layers would be necessary for the use of dowel rods? I don't expect a three layer cake to need them, but there will be decorations, and I've made enough layer cakes to know that they can be heavy.
  4. Nothing wrong with getting a recipe off of a container. I'll wager that alot of the great recipes we take for granted these days started that way. Look at Toll House chocolate chip cookies? I've heard that this is one of the few recipes where you actually have to work to get wrong. Key Lime Pie was created strictly to capitalize and show off Sweetened Condensed milk. I occasionally get the impression that a lot of bakers today might "look down" upon such origins, but it's really fine place to put a recipe, right on the package for one of the main ingredients.
  5. Matthew.Taylor

    Ok, i'm gonna deep fry a turkey.

    I've heard plenty of stories, so i'm gonna be very careful here. The biggest problem is finding a place to put the fryer. The only real flat place we have is the back porch, and it's not that far from the condo. The front driveway is slanted just enough to give you the willies for this kind of thing. I know to make sure the bird is completely defrosted, and dried from any excess moisture.
  6. Matthew.Taylor

    Ok, i'm gonna deep fry a turkey.

    I'm a few years behind here, but I've decided that in one week i'm gonna deep fry a turkey. I've got the turkey (13.50 pounds), I've got a fryer that should be big enough. I will have a good amount of peanut oil before next Saturday. But I really need some good advice. I know the turkey has to be completely defrosted, and there should be no, to very very little excess moisture, but that's about it really. Techniques for cooking, and times are all over the place that I've heard.
  7. Matthew.Taylor

    A thread for "unusual" recipes

    By unusual, I mean stuff that generally isn't something that most people would think of. Stuff outside the normal thoughts on baking and pastry. Stuff that would make someone who isn't aware of this kind of stuff go "Huh?" Just things that you guys were trying when you were really being creative.
  8. Matthew.Taylor

    A thread for "unusual" recipes

    Now I have no choice but to try to create that dish. I don't care if you're joking.
  9. Matthew.Taylor

    A thread for "unusual" recipes

    Yep, that was him.
  10. Matthew.Taylor

    A thread for "unusual" recipes

    Interesting, I got the recipe from this guy's show. http://www.atasteofhistory.org/ Though I still think it counts as something unusual. Also, I got a copy of the book "The Flavor Bible" in the mail today, and in a section on chocolate, I read a quote from a chef who talked about how he had created three desserts combining Chocolate and corn. One a mixture of soft corn and ganache in three textures,a crunchy corn and hazelnut sorbet, and a corn tuile. How would I go about recreating these?
  11. Matthew.Taylor

    A thread for "unusual" recipes

    Hey all. One thing I always like finding in my forays across the internet, is a recipe that's a little unusual. I still have a fondness for putting a little cayenne pepper in my chocolate chip cookies, and while I love the tried and true stuff, I always enjoy having my horizon's lifted a bit every now and then. I rather like this one I saw on a show called a Taste of History, once. BEN FRANKLIN’S PARMESAN CHEESECAKE. CRUST INGREDIENTS 1. 1 ½ cups graham cracker crumbs 2. ½ cup chopped walnuts 3. ½ cup parmesan cheese. 4. 2 tablespoons of sugar 5. 1 stick of butter. STEPS. 1. Mix first four ingredients together well. 2. Add melted butter. 3. Pour into a springform baking pan, and press down against the bottom and up the sides. 4. Preheat oven to 350 degrees. 5. Bake crust for 8 to 10 minutes, and let cool. CAKE INGREDIENTS 1. 2 eggs separated with whites beaten 2. 6 ounces of cream cheese 3. 2 ounces sour cream 4. ½ cup of sugar 5. 1 ½ cups fresh shredded parmesan cheese (no green bottle stuff) 6. ½ teaspoon of lemon zest 7. A good squeeze of lemon juice STEPS. 1. Separate eggs, and beat egg whites till well foamy. 2. Combine cream cheese, sour cream and sugar and mix until just combined. 3. Add parmesan cheese, lemon zest and juice and mix until just combined. 4. Fold in egg whites carefully. 5. Bake at 350 degree for 25 to 30 minutes 6. You’ll know it’s done when the edges are nice and brown and there’s no wobble in the center of the cake. 7. Let cool until room temperature, remove from pan and serve. What about you guys?
  12. Is there such a thing as too much chocolate? Seriously, looks great.
  13. Matthew.Taylor

    What can I make with melted chocolate?

    Tons of things, i'd say. Anything that requires chocolate. I would suggest breaking it into chips and making chocolate chip cookies with it. Or perhaps tempering it (if it isn't already,) and trying dipping something in it for Halloween (like marshmallows).
  14. Well, I haven't done this yet, but my little nephew's birthday is next weekend. He's turning 2 years old, and loves cars. I've been commissioned by my sister to make a large chocolate chip cookie cake. You've seen those if you've been to a cookie store in the mall. It's too have a big picture of the Blue Truck, on it. Little Blue Truck's Halloween (board book, by Alice Schertle) I was thinking of using my copy of Jacques Torres chocolate chip cookie recipe, as Collin seems to like that. I'm gonna make a test-run "cake" early this week.
  15. Nothing wrong with a challenge every now and then, Anna. To go along with the world peace cookies, I am very fond of this recipe. https://food52.com/recipes/75975-salted-chocolate-shard-shortbread