Although I'm vegetarian (mostly), I try to let my boys make their own choices. The jalapeño just informed me that after he eats turkey today, he wants to have a bone that he can gnaw on.
On that note . . . happy Thanksgiving, y'all!
Tomorrow night's menu: ribs!
Enjoy your turkey day, everyone!
what is wrong with you, man? Tomorrow's menu: leftovers.
That's not my menu, that's a suggested menu for a bone-gnawing youngling.
Heh, I'll have to inquire tomorrow whether his curiosity is limited to turkey bones or if the bones of other animals are of interest as well.
I know someone who could probably give you the location of a crushed possum skeleton.
I got some thigh bones, drumsticks, and drummies (humeri: what do you call these on a fowl? "arm bones"?) I could gift him.
I won't be available for exchange until Monday morning though.
You are the soul of generosity. According to what I've just learned from my friends at the Montana Science Partnership, birds do have humeri. Also ulnae, radii, and carpometacarpi. Quoth the Repository: "To non-biologists the carpometacarpus may be best known from buffalo wings."
I won't be available until Monday either, though I can't fathom how you'd package that material for handoff.
I know their scientific name, but what's someone to call them if s/he wishes to avoid funny looks and being called a "nerd"?
what's someone to call them if s/he wishes to avoid funny looks and being called a "nerd"?
I'm pretty sure the basement is the wrong place to be asking that question. 😉
Made a new record 6 pies last night, as we are hosting today with my family, and dinner with NBBW's tomorrow.
2 x Pumpkin - used the recipe off the pumpkin pie can (are they going to print a bad recipe??) with some additional spices, and crust from the Albert Lea Methodist Church women's cookbook. Gotta love this recipe, posted by Lois, Florence, and Harriet, where in the ingredients it says 1 1/4 c. shortening (Harriet uses 1 1/2) and 1 tsp. vinegar (Florence uses 2).
Also 2xKey Lime pies (using real key lime juice), using graham cracker crust, which has become a fixture in my Thanksgiving pie repertoire.
Also Orchard Apple Pie from a cookbook that inspires me due to its great photography.
And a new fixture, raspberry cream pie, which uses 25 oreo cookies to make the crust. Natch.
Oreo cookies? I thought this was an American holiday?!
sorry. All of my key limes are reserved for margaritas.
I got exhausted just reading that.
Although I'm totes going to make that raspberry cream pie, maybe this summer when the raspberry bushes are good to go.
Tokutek claims to improve MongoDB performance 20x. It is unclear if this also means losing 20x as many documents.
Cranberry-orange-pecan muffins made and consumed. The day is off to a delightfully gluttonous start.
My roast turned out a-ok, The twice baked taters ok. roasted carrots somehow I screwed up and had no flavor.
Checked my turkey with the instant-read: 185 in the thigh! Done! Rest for 20-25 while making gravy and such. Begin carving. JOE SCHULTZ! The thigh ain't done! WTF!
Breast was perfect. Drumsticks perfect. Thighs were rare. Had to finish them on the stove. Goddamn.
I was worried I had the opposite problem. Thigh was at 160, pulled it from the oven, then tested breast meat. It registered at 195(!), so I expected that meant it was going to be dry as can be. But, somehow it turned out perfectly cooked in every part. May be time for a new thermometer.
I tried putting ice packs on the breast as I let it come to room temp before putting it in the oven, as recomended by one of the links you posted this week. Worked out well, though not sure whether the ice actually made a difference or not.
Yup. I didn't do that, but I did schmear herb butter under the skin. Fresh rosemary, sage and thyme. Worked well.
IIRC, last year I cut part way into the thigh joint before roasting. Forgot to do that this year. Supposed to help speed cooking.
I did do a circle cut around the nobs of the drumsticks to sever all of the tendons. That makes carving the drumsticks easy. The tendons turn into hard sticks that you can pull out with fingers or needle-nose pliers.
Mine turned out great. I brined it for a day and a half, put some butter under the skin and apples, onions and thyme in the cavity. I did the AB method of real hot at first, then bring the temp down to cook. Skin was nice and crispy and the meat was moist and flavorful.
Of course, I also, for the third year in a row, forgot how easily the foil roasting pans puncture. Fortunately I recognized my mistake before I lost too many juices so I still had enough to make gravy.
America's Test Kitchen's favorite thermometer is on sale today. We finally gave in and bought one this year and it's been a huge help. It's and instant read thermometer that's close after two seconds and accurate after three. I never knew what I was missing not having to wait to get the right temperature.
My turkey was done and wife said, I don't want to eat for another hour. She said I'll take over in kitchen. Sigh. Yes, by the time we ate, the turkey was dry.
Should have taken it out to rest. I had mine out of the oven for a good 30-40 minutes before carving. The hot gravy reheated the meat nicely.
Boy, Mr. Trump sure makes it difficult not to drift into the forbidden zone.
Careful there, dude. I've got my eyes on you.
I believe that my favorite bible verse is Galations 6:7.
Do not be deceived, God is not mocked; for whatever a man sows, this he will also reap.
The man I have in mind is not one man, but a group of men (and women, but overwhelmingly men).
I think we are of the same mind on this.
Homer Stokes comes to mind.
Had 3 of our former housemates come up the the Pint with their wives last night. Had a great visit, talking old times in the house. Ah... memories. 🙂
8:45am start time tomorrow for Moustache Run 10K in Mpls. Did the Half the last two years, but we just did the Philly Marathon(she)/Half Marathon(me) last weekend, so this will be a 10K affair.
Current forecast is 21F for 8:45AM start time at Nicollet Island on the Mississippi River. Planning to wear Snidely Whiplash moustache (as I didn't grow one this year - natch).
Although I'm vegetarian (mostly), I try to let my boys make their own choices. The jalapeño just informed me that after he eats turkey today, he wants to have a bone that he can gnaw on.
On that note . . . happy Thanksgiving, y'all!
Tomorrow night's menu: ribs!
Enjoy your turkey day, everyone!
what is wrong with you, man? Tomorrow's menu: leftovers.
That's not my menu, that's a suggested menu for a bone-gnawing youngling.
Heh, I'll have to inquire tomorrow whether his curiosity is limited to turkey bones or if the bones of other animals are of interest as well.
I know someone who could probably give you the location of a crushed possum skeleton.
I got some thigh bones, drumsticks, and drummies (humeri: what do you call these on a fowl? "arm bones"?) I could gift him.
I won't be available for exchange until Monday morning though.
You are the soul of generosity. According to what I've just learned from my friends at the Montana Science Partnership, birds do have humeri. Also ulnae, radii, and carpometacarpi. Quoth the Repository: "To non-biologists the carpometacarpus may be best known from buffalo wings."
I won't be available until Monday either, though I can't fathom how you'd package that material for handoff.
I know their scientific name, but what's someone to call them if s/he wishes to avoid funny looks and being called a "nerd"?
what's someone to call them if s/he wishes to avoid funny looks and being called a "nerd"?
I'm pretty sure the basement is the wrong place to be asking that question. 😉
Made a new record 6 pies last night, as we are hosting today with my family, and dinner with NBBW's tomorrow.
2 x Pumpkin - used the recipe off the pumpkin pie can (are they going to print a bad recipe??) with some additional spices, and crust from the Albert Lea Methodist Church women's cookbook. Gotta love this recipe, posted by Lois, Florence, and Harriet, where in the ingredients it says 1 1/4 c. shortening (Harriet uses 1 1/2) and 1 tsp. vinegar (Florence uses 2).
Also 2xKey Lime pies (using real key lime juice), using graham cracker crust, which has become a fixture in my Thanksgiving pie repertoire.
Also Orchard Apple Pie from a cookbook that inspires me due to its great photography.
And a new fixture, raspberry cream pie, which uses 25 oreo cookies to make the crust. Natch.
Oreo cookies? I thought this was an American holiday?!
sorry. All of my key limes are reserved for margaritas.
I got exhausted just reading that.
Although I'm totes going to make that raspberry cream pie, maybe this summer when the raspberry bushes are good to go.
Big Data or Pokemon?
heh. Example:
Cranberry-orange-pecan muffins made and consumed. The day is off to a delightfully gluttonous start.
My roast turned out a-ok, The twice baked taters ok. roasted carrots somehow I screwed up and had no flavor.
Checked my turkey with the instant-read: 185 in the thigh! Done! Rest for 20-25 while making gravy and such. Begin carving. JOE SCHULTZ! The thigh ain't done! WTF!
Breast was perfect. Drumsticks perfect. Thighs were rare. Had to finish them on the stove. Goddamn.
I was worried I had the opposite problem. Thigh was at 160, pulled it from the oven, then tested breast meat. It registered at 195(!), so I expected that meant it was going to be dry as can be. But, somehow it turned out perfectly cooked in every part. May be time for a new thermometer.
I tried putting ice packs on the breast as I let it come to room temp before putting it in the oven, as recomended by one of the links you posted this week. Worked out well, though not sure whether the ice actually made a difference or not.
Yup. I didn't do that, but I did schmear herb butter under the skin. Fresh rosemary, sage and thyme. Worked well.
IIRC, last year I cut part way into the thigh joint before roasting. Forgot to do that this year. Supposed to help speed cooking.
I did do a circle cut around the nobs of the drumsticks to sever all of the tendons. That makes carving the drumsticks easy. The tendons turn into hard sticks that you can pull out with fingers or needle-nose pliers.
Mine turned out great. I brined it for a day and a half, put some butter under the skin and apples, onions and thyme in the cavity. I did the AB method of real hot at first, then bring the temp down to cook. Skin was nice and crispy and the meat was moist and flavorful.
Of course, I also, for the third year in a row, forgot how easily the foil roasting pans puncture. Fortunately I recognized my mistake before I lost too many juices so I still had enough to make gravy.
America's Test Kitchen's favorite thermometer is on sale today. We finally gave in and bought one this year and it's been a huge help. It's and instant read thermometer that's close after two seconds and accurate after three. I never knew what I was missing not having to wait to get the right temperature.
My turkey was done and wife said, I don't want to eat for another hour. She said I'll take over in kitchen. Sigh. Yes, by the time we ate, the turkey was dry.
Should have taken it out to rest. I had mine out of the oven for a good 30-40 minutes before carving. The hot gravy reheated the meat nicely.
Boy, Mr. Trump sure makes it difficult not to drift into the forbidden zone.
Careful there, dude. I've got my eyes on you.
I believe that my favorite bible verse is Galations 6:7.
The man I have in mind is not one man, but a group of men (and women, but overwhelmingly men).
I think we are of the same mind on this.
Homer Stokes comes to mind.
Had 3 of our former housemates come up the the Pint with their wives last night. Had a great visit, talking old times in the house. Ah... memories. 🙂
8:45am start time tomorrow for Moustache Run 10K in Mpls. Did the Half the last two years, but we just did the Philly Marathon(she)/Half Marathon(me) last weekend, so this will be a 10K affair.
Current forecast is 21F for 8:45AM start time at Nicollet Island on the Mississippi River. Planning to wear Snidely Whiplash moustache (as I didn't grow one this year - natch).
Good luck and have fun!