Another turkey endeavor

November 25, 2011 at 13:20 | Posted in Main dishes | Leave a comment
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Look at that saucy bird. She'll give it up for anyone.

This Thanksgiving I took on the herculean task of making the turkey. Herculean you question? Roasting a turkey breast is slightly different than roasting a full turkey. For one thing, there’s a bag of disgust to remove from said turkey. If you follow me on twitter you may have followed my follies of the day.

I got up super early and unwrapped the bird in the sink, for obvious reasons, and threw the damn thing in the oven.

This turkey has a leg malformation. Or a skin tag. You can see the lines from the roaster from where I did the flip.

And hour later I got up and checked on it. Baste, flip, baste.

Flip you say? Flip? This is a turkey. Not a pancake.

Well in my stupor of morning-time I loaded the turkey in, what I perceived to be, facing the wrong way. Roasting your bird upside down may seem like a first-timer blunder, but it’s actually catching on as a popular method to keep the moisture in.

It turned out really well except that the thighs weren’t completely cooked after 4 hours (which, for a 12 pound turkey should be ample time to cook). So we ate the breast while the rest finished up in the oven.

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I hear you’re easy.

November 9, 2011 at 19:54 | Posted in Main dishes, Tried and True | 7 Comments
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How do you eat your eggs? Or do you eat eggs? Some people are really funny regarding that. My husband likes them over easy which, to me, is pretty gross but I learned to cook them that way just for him. Next up is learning to poach so I can make true carbonara.

I didn't make this but it illustrates the fluffy way eggs should look. Like fabulous hair on this complete breakfast.

I like to scramble my eggs for breakfast time. Or dinner time. There’s a lot of argument, between friends, about the best way to scramble eggs. I maintain that adding milk to the eggs and beating them before you put them in the pan is the best. A medium heated, slightly greased pan cooks the milk out as you stir, with a fork, the eggs while they’re in the pan. This leaves them fluffy, yellow and pretty. In my opinion this also makes them perfect for omelette-izing. I picked up this tip from my mom. Maybe I’m biased.

Don’t leave them cooking alone! They’ll burn and be yuck. I’ve found that foods, like most people, needs constant baby sitting while it’s working towards a final goal.

Quick, easy fluffy eggs are a great protein source.

This entry is brought to you by the letter E, the number 2 and The Incredible Edible Egg.

Solving the sausage gravy secret

November 5, 2011 at 15:38 | Posted in Experiments, Main dishes | 3 Comments
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A biscuit cutter is one of the most useless kitchen gadgets ever. I just use a glass.

I grew up in South Carolina. We didn’t get much, if any, snow there. Black ice sure, but not snow. Since I’ve been here in the interior of Alaska, land of snow, I’ve been learning that the comfort foods for a snowy day are always warm, usually edible with a spoon and often cream or milk based. Sausage gravy fits all these categories so I affectionately deem it: comfort food. I’ve been working on trying to make sausage gravy for awhile.

Biscuit dough is not sticky like yeast roll dough. See how there's none stuck to the bowl? Damn right.

I know what you’re thinking–Gravy is so simple! How is she screwing this up? (In my defense I want to point out that screwing up is much easier than getting it right. It’s also how you learn! Especially in cooking. Everything isn’t always spelled out in the recipe.) I feel like it’s always simplest things that can go the most wrong.

The biscuits turned out pretty. I like when they look sort of spotty like this.

I screwed this up all last winter, much to the chagrin of my husband. I sent him an email today about the damn gravy because, finally, I figured it out. WINNING! It seems that the key to it all was putting the flour directly onto the meat, stirring it up and then adding the milk. Finding a recipe (which is linked above) that explained it to me in a way I understood was great. Thank you corporate America. This is a revelation to me. Sort of like when I figured out the Quaker Oats man was a Quaker and not a pilgrim. What a day that was.

Yum sausage gravy. I don't know how some places make it off white. Maybe they use more milk. Another mystery.

I made the biscuits from scratch. Biscuits really are so easy that even I haven’t been able to really mess them up. I thought about just buying some canned ones, but I gave in. I used Paula Deen’s recipe from the Food Network. I did not use her 1/2 cup of butter she called for though. I used butter flavored Crisco. Crisco makes better biscuits. This is my belief.

Biscuits and gravy are one of my favorite foods. I’m pleased I can finally make them at home. With this entry I’ve earned a trip to the gym. Hello elliptical.

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