Cooking
A nice piece on the modern turkey by Patrick Martins, director of Slow Food USA. Fast Food Nation meets the Thanksgiving table. We ordered a heritage turkey last year, and it was unbelievably good. No brining or marinading; I just tossed it in the oven and let it cook. I ordered two this year (but got three because they were out of 14-lb. birds, so I got two 8-lbs in place of one of my 14-lbs; one of the smaller ones is now in our freezer waiting for some springtime dinner party).
- Turkey Leftovers Recipes
If you ask me, the second best thing about Thanksgiving is not the dinner itself, but the leftovers. I like turkey a lot, especially its amazing versatility. Leftover turkey, even dry, overcooked turkey, is good in soups, salads, sandwiches, stews, smothered...
- Pardon Me, Turkeys
Want a safe topic for the family’s Thanksgiving dinner chatter? Snopes tracked down the history of the presidential pardon for turkeys. Who was the first president to issue a pardon for birds headed to the slaughterhouse? It may not be who you think. And...
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I've participated in various online debates about foie gras, and someone always asks, "Why don't animal rights groups pick on the rest of the meat industry?" But they do. You just never hear about these other campaigns in mainstream...
- Kibbles And Bits
Something to keep an ear out for: There's a good chance I'll be one of the featured food bloggers on Wednesday's Radio Open Source. We're going to be chatting about Thanksgiving dinner. I'm wary about telling you all. The last time...
- Talking Turkey
It came out of the oven with a skin so beautiful, so lusciously red and crisp that it seemed a shame to carve it. When I did, the skin crackled perfectly. And its beauty was not skin deep. As the knife slid through the meat, the moisture in the breast...
Cooking
Heritage Turkeys
A nice piece on the modern turkey by Patrick Martins, director of Slow Food USA. Fast Food Nation meets the Thanksgiving table. We ordered a heritage turkey last year, and it was unbelievably good. No brining or marinading; I just tossed it in the oven and let it cook. I ordered two this year (but got three because they were out of 14-lb. birds, so I got two 8-lbs in place of one of my 14-lbs; one of the smaller ones is now in our freezer waiting for some springtime dinner party).
Here's the link [nytimes.com]
Happy Thanksgiving, all!
Coming soon: More book reviews, and of course a write-up on Thanksgiving.
- Turkey Leftovers Recipes
If you ask me, the second best thing about Thanksgiving is not the dinner itself, but the leftovers. I like turkey a lot, especially its amazing versatility. Leftover turkey, even dry, overcooked turkey, is good in soups, salads, sandwiches, stews, smothered...
- Pardon Me, Turkeys
Want a safe topic for the family’s Thanksgiving dinner chatter? Snopes tracked down the history of the presidential pardon for turkeys. Who was the first president to issue a pardon for birds headed to the slaughterhouse? It may not be who you think. And...
- Peta Documents Butterball Cruelty
I've participated in various online debates about foie gras, and someone always asks, "Why don't animal rights groups pick on the rest of the meat industry?" But they do. You just never hear about these other campaigns in mainstream...
- Kibbles And Bits
Something to keep an ear out for: There's a good chance I'll be one of the featured food bloggers on Wednesday's Radio Open Source. We're going to be chatting about Thanksgiving dinner. I'm wary about telling you all. The last time...
- Talking Turkey
It came out of the oven with a skin so beautiful, so lusciously red and crisp that it seemed a shame to carve it. When I did, the skin crackled perfectly. And its beauty was not skin deep. As the knife slid through the meat, the moisture in the breast...