HAPPY THANKSGIVING, AMERICA!

Have a good one!

Thanks so very much, Bonny.

From me too. When is it by the way?

Today, Sabot.

Have you fallen prey to the same affliction as me

I was looking for some good piccies of Macy's parade, but whoever was doing the photos for the New York Times seems to have decided to go in for creative camera angles - this is one of the better ones:



More here:

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I think someone needs to pay more attention at media studies....

bb1 wrote:Today, Sabot.

Have you fallen prey to the same affliction as me

There is something odd going on, Bonny. I am not at all myself I'm afraid. Perhaps I need to change my socks.

I think there are some sort of 'stupid' molecules floating around, Sabot, hence the upswing in silliness.

It's worth looking at the series of photos of Macy's parade in NYT as an object lesson in how NOT to photograph a huge, colorful parade.

Did you know that Americans put Turkeys in Brine? I am in the process of trying to find out exactly how they do this. It could revolutionise our Christmas Turkey.
I will let you all know when I find out what to do.

Just saw your post, Sabot.

Here is a recipe for you to make a very moist turkey.

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lily wrote:Just saw your post, Sabot.

Here is a recipe for you to make a very moist turkey.

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Thanks, Lily. Fascinating. I have never heard of this before. I have salted Beef and Pork but it takes much longer and you use a small amount of Salpetre in the brine.
I will definitely try this for Christmas this year.

Brining is an excellent treatment of turkey. Makes the meat very moist, including the breast. My husband and I did our turkey a bit different this year. He injected the turkey all over with a Cajun Spice marinade sauce using a very large syringe. He then rubbed the skin with a spice mix he concocted and then left the bird sitting uncovered overnight in the fridge to dry the skin. This made the skin very crispy indeed! The marinade that he injected gave a very nice flavor and made the meat very moist, including the breast. Yum! I made quite a little of myself I ate so much. Felt like a stuffed turkey afterwards!

That sounds absolutely wonderful, Gringo, turkey and Cajun are made for each other, aren't they?

I have forgotten the last time I managed to cook a chicken with crispy skin. I thought it might be something that they do to chickens these days, like injecting water. Any ideas?

Mine come out crispy - I usually rub them with olive oil and a little sea salt?

That's the way to get a crisp skin, Bonny. It is the salt in particular.

Speaking of olive oil and sea salt, jacket potatoes that you are going to bake in the oven are considerably better rubbed with a little olive oil and then a touch of sea salt before baking.

bb1 wrote:That sounds absolutely wonderful, Gringo, turkey and Cajun are made for each other, aren't they?

Yes! They are. We really enjoyed the flavor.

Sabot wrote:
I have forgotten the last time I managed to cook a chicken with crispy skin. I thought it might be something that they do to chickens these days, like injecting water. Any ideas?

I have noticed that some chickens are injected with some sort of watery solution. If you buy organic chicken they are not supposed to have anything added to them, but I have found them to be quite expensive.

bb1 wrote:Mine come out crispy - I usually rub them with olive oil and a little sea salt?

Yum! Crispy salty skin!

I always regard getting the crispy skin as the cook's privilege, and anyway, it's always best to check food is properly cooked

So true bb1! And lily you are spot on with the olive oil and salt for jacket potatoes, learned that a few years ago and never went back to wrapping them in aluminum foil.
I think that I shall dine upon such a potatoe today, simple but satisfying on a cold winter day.

Okay, Smart Arses. Let's have some tips for Roast Potatoes. Mine always come out looking as though they caught Leprosy.