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re: Who’s up smoking the turkey? - Degas
My bird just went in around 11am after dry brining overnight, soaked wood consists of a blend of cherry, apple and hickory and the smoker is holding at a nice 315 which is close to ideal for poultry. The bird is 13 lbs so it should be done around sundown. Drip pan underneath consists of water, apple...
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re: 15 lb turkey. Smoker goes up to 275. About how long to cook? - Degas
[quote]those ribeyes that sit in 110 degree bath water for 96 hours?[/quote]:::exaggeration by someone who knows nothing:::...
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re: Skin On or Skin Off? - Degas
On, to protect the meat, although my smoked turkey's skins never achieve that desirable crispy status like a bbq does. I'll report back because I'm smoking tomorrow....
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re: Le Crueset vs Lodge enamel dutch ovens - Degas
[quote]Was looking at getting a Lodge enamel dutch oven to give to a family member for Christmas, but the wife is worried that it might come off as a cheapo gift.[/quote]First world problem. I'm sure if this person doesn't have a dutch oven, a Lodge would be a very welcomed gift. I use mine all t...
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re: Smoked Turkey Thread. - Degas
[link=(https://amazingribs.com/tested-recipes/turkey-recipes/barbecue-turkey-and-grilled-turkey-ultimate-turkey-recipe-easily)]LINK[/link]...
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re: What's something unique that you add to your homemade cranberry sauce? - Degas
I made cranberry sauce for the first time after I started this thread (not one of my favorite things which is why it's taken me so long to attempt). It was one of the easiest dishes I've ever made and the kitchen smelled great. I did add a bit of orange zest and juice at the beginning, and freshly g...
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re: Setting Goals for the kitchen and Life - Degas
Gone are the days of green stamps and full service gas. Remember the attendants who would run out to your car when you drove over the alert hose and would check your oil and clean your windows? Yeah, I'm showing my age. :lol: I won't even mention milk chutes. :scared: ...
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What's something unique that you add to your homemade cranberry sauce? - Degas
Other berries? Nuts? I've heard of various things and am curious as to interesting ingredients....
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re: Has someone ever "borrowed" your kitchen gadget without asking?? - Degas
Back in my roommate days my kitchen tools were subject to countless atrocities. Scolding people using forks in my non-stick pans was met with, "oh, I'm being careful". Countless dishes just left in the sink, etc, broken glassware. The damage actually offset the cost of living with someone lol. ...
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re: Trump Dinner in China - Degas
I think I've read that there are always people overseeing the meals being prepared, but the meals are not always made by the President's Chefs....
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re: Trump Dinner in China - Degas
[quote]If China is hosting the U.S. President, what's on the menu?[/quote]Crow...
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re: Roasted Kohlrabi, Turnips, Carrots, Chicken and Sautéed Kohlarbi Greens (Photos) - Degas
As always, nicely done, and happy birthday....
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re: In memory of Josh Ozersky - Degas
Did he die of obesity or alcoholism? I enjoyed the vid, thanks for sharing....
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re: Crispy skin on salmon, veggies and sherry vinegar port wine sauce. Nailed it. - Degas
[quote]Tell me about that sherry vinegar?[/quote]I've newly discovered it. I have a Chef friend who recommended it saying that's what's used almost exclusively for many sauces. I decided to pick some up but had no luck after two stores including Rouses. It's probably at Whole Foods but expensive. I ...
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re: Crispy skin on salmon, veggies and sherry vinegar port wine sauce. Nailed it. - Degas
I agree. As I mentioned, I ran into a problem and shut off the wrong burner. When I thought the pan was ready for the fish, there was no sizzle when I touched the fish to the pan. Of course I didn't put it in then so I cranked it up and it got out of hand. My bad, as I still struggle with electric s...
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re: Crispy skin on salmon, veggies and sherry vinegar port wine sauce. Nailed it. - Degas
I love the skin and it's a delicacy in true Japanese cuisine (salmon skin roll). I also worked in a restaurant that portioned their own salmon fillets from whole fish. One day I noticed them tossing the skins into the garbage. The next time I asked if I could keep them and I always had some to take ...
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re: WFDT - Degas
[link=(https://www.tigerdroppings.com/rant/display.aspx?sp=73526396&b=45&s=1&p=73526396)]This[/link]...
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Crispy skin on salmon, veggies and sherry vinegar port wine sauce. Nailed it. - Degas
For the sauce I used equal parts of sherry vinegar and port wine and reduced it until it was a syrup, then swirled in cold pats of butter. The salmon received salt, pepper on both sides, then Chinese five spice on the skin side only. I learned this tip from a Chef friend of mine. For the vegetables ...
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re: Do you call it dressing of stuffing? - Degas
On a side note... [quote]Don't stuff the bird, make muffings If you must have bread stuffing (and if you're having me over, you must have bread stuffing) then cook it on the side (some people insist on calling it dressing if it is not stuffed in the bird). 1) If you stuff the bird, the temp in ...
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re: 9 mistakes you make at an Indian Restaurant - Degas
[quote]Indian food is the best food in the world[/quote]The author lost me with that first sentence....
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