Death to brining

[fifi]

My tried and true recipe is very simple:

1 gallon of water

1 cup of kosher salt.

As is mine since klink has the great good sense to use my recipe.

[Busboy]

Honestly, what you're doing and what you think has been brined is really off of what we're doing here. I routinely hear "this is the best chicken (or turkey) I've ever had" from people who've never had a brined bird. Not only that, I've been to fantastic restaurants where I've thought "hey, this chicken isn't half bad -- this dish would be perfect if they only brined it."

Hey -- I don't even know what I'm doing, how do you? Actually, I'm pretty sure out home brining solution came from somewhere on eGullet, and who knows where the chef at Corduroy gets his. But, as has been pointed out, there are many variables.

In addition, anyone with 2300 eGullet posts is probably so damn good in the kitchen you'd get "this is the best I ever had" whether brined or not.

[russ parsons]

My tried and true recipe is very simple:

1 gallon of water

1 cup of kosher salt.

As is mine since klink has the great good sense to use my recipe.

mine is 2/3 cup per gallon. it is, of course, infinitely superior.

[hillvalley]

Busboy, you're on. Then we should come post photos and testimonials here.

To be fair, I suggest we use the same type of bird. It would be a great experiment.

(Yeah, I realize this probably won't happen for a couple of months. But it sounds like fun!)

You've got yourselves a photographer.

Busboy, check out the roasted chicken at Palena. It's is the best $9 I have spent in a long time. I make a damn good roasted chicken, but I never knew it could taste like this. It may turn the tides in your brinning battle.