Mm. Damn. So the rice is your starch for the stuffing? Any other binder?
So simple. I like it.
Thank you for your effort. I have lots and lots and lots of experience, and I have so much more than than my experience to learn, and perhaps if you perused the advice I've given tonight, you might understand that. I truly learn every single day. But I am actually sorry to say, in all honesty, you haven't taught me a single thing. Not trying to be a dick, but nothing came from this besides my learning the topography of your professional career, and maybe a little bit about your character. Whatever. Tough titties.
There are going to be 24 people at a two story house tomorrow and we will laugh and cough and spit all over one another. And we will rave about the turkey. Every time I jump on the trampoline with my nieces and nephews, I will shout, "MAGA." Every golf ball I hit, I'll say, "that's going all the way to 2024."
Anyways... after I sneeze on my daughter, I'll take her home, give her two scoops of ice cream, and tell her that I love this country more than her.
Kidding.
Peace, brother. No tattoos. Ever.
Dude... You've never even tried my food. So... quiet.
You respond in "all caps", I respond in kind. You make stupid points, I point out your stupid points.
You call me a snowflake, I call you a silly little child. Thou hast not the power to offend me.
Happy Thanksgiving.
Yes, you have to know how to make the food speak for itself.
Sometimes the violin solos. But sometimes the violin needs an orchestra.
make it taste like a soup that you could enjoy.
You sound like you have tattoos up to your neck. Cut the pedantry.
There is a reason why high class restaurants do not have many repeat customers to the extent that you would expect.
Haah! You said it. It's because of assholes like you who think they know more about what people want to taste than they know what they want to taste. You might - MIGHT - be a good "chef," but if no one likes your food, if your food is just "too good for someone to enjoy" then you're not going to make very much money. You sound like one of those dumbass abstract artists who go, "here's blue," and expect people to salivate over it.
Go ahead and talk your shit - you simply sound like an asshole. Water tasting like the ocean doesn't "salt the shit" out of your food. It sounds like you were indoctrinated by a resentful professor who couldn't cut it in real life, so had to teach an asshole like you. An asshole who doesn't get repeat customers. Salt has to be balanced, but salt is essential. You are a laughingstock.
They already did. Thanks, pede.
Bless you, too. Happy Thanksgiving.
:) MAGA
OKAY, SORRY EVERYONE, A "LITERAL" CHEF SAYS IT SOUNDS AWFUL. APPARENTLY I SAID SALT WAS THE BEST THING EVER. WRAP IT UP. WE'RE DONE HERE.
Jalapenos and olive juice!!
No worries. Just refresh it from time to time with the blood of patriots and tyrants.
Commies only understand rations.
Brown sugar dissolved in water, with some orange juice.
Not the best idea. That's how fires are caused. You want to cure it before a deep fry. Salt, pepper, a touch of brown sugar, orange, lemon, and lime ZEST. It will need time. Just make sure it's not too wet before frying.
Dude, that's all you need. I don't recommend cooking upside down because the parts you really like will get soggy.
Better for a tough steak. With a turkey breast, for example, the juices will squeeze out of the holes if you're roasting it.
Now, if you slowly precook it, it will maintain its juices and if you want to up the crispness on the grill, for example, go ahead and aerate the meat. But don't cook too long.
That's all about aromatics, and how well you cook the cornbread. In developing flavor, you want to saute your veggies, like onions and celery... add your butter, garlic, and mushrooms, and a lot of people like jalapenos. If you have the SLIGHTEST amount of turkey stock to deglaze the pan, add it, but let it bubble away, (not entirely).
Go ahead and make your cornbread before your saute, and depending on how dry or wet you like your stuffing, add in more eggs and maybe the slightest amount of cream to your bake on your skillet.
Go ahead and brine it. If you don't want to get too crazy, just a saltwater brine should do, esp if you're going to smoke.
Carve up the turkey after the brine tomorrow morning, then start a nice, slow hot smoke, but you don't want to exceed 220 degrees. It will take a while, probably into the evening. You want an internal temp of 160, and that's DEEP into the bone.
If you don't have that kind of time, smoke it for a while first and then roast it on high heat in your oven.
If you see it start to turn white, it's done, but not ruined. But a nice, cold, 12-hour brine should do it.
Hm, how do you like?
Edit - So, for me, salt and roast on high heat. No oil. When you can press your finger in, it's ready.
Then - if my fellow chefs don't mind my saying - smash up some cinnamon toast crunch and darken it with a little butter. Throw it on top and broil for about 1-2 minutes.
My mom always did coke :)
OH, and she also used to splash Coca-cola over the ham.
Thank you, man.
Awesome! If it's not fully immersed, make sure you turn it over. Good luck!