It’s just me for Thanksgiving this year, but I wanted to do a little something. Made deviled egg potato salad, but everything else was super simple. I decided to do indoor bbq on my Ninja indoor grill/air fryer. Just a sous vide chicken breast finished on the grill with bbq sauce glaze and canned baked beans. I did want a little Thanksgiving flavor so a I made a box of Stovetop cornbread stuffing, with gravy and cranberry sauce, and a small maple/mustard glazed ham steak. The ham steak was the only thing I bought specifically to make. Everything else was just stuff I had in the pantry/fridge.
yeah. What they’re not talking about so much (but which can also help) is keeping the temperature down while frying. Some of the newer induction stoves and hot plates have temperature sensors so you can reliably keep temperatures just below the point where the oil starts to smoke and produce a lot of particulates.
Not just Induction, I have a (new) gas stove with a frying mode on one of the hobs that lets you set the temp from 160-200 Celsius, and it controls the gas level to keep it at temp.
We’ve done Cornish Hens exclusively before, but we usually do ham plus Turkey.
What we did one year and are gonna do again this year that’s a little non-traditional is the boneless turkey roasts that you can get, instead of a full turkey. The breast roast gets a wet salt brine overnight, stuffed, and then wrapped in bacon. The dark-meat roast gets dry-brined with salt and a few herbs, and then coated in solid fat to develop a crust.
Well yeah, you’re not wrong. But isn’t that kinda like you saying tomatoes are a fruit, under an article listing the most versitile vegetables in the kitchen. While technically correct, culinairy speaking that distinction isn’t all that important I feel.
While truffles aren’t mushrooms, they’re the reproductive organs of a fungus, which is close enough
A kilo of chanterelle mushrooms sells for under 40 euros at an online grocery (more expensive than brick and mortar) around here. So that’s less than 20 euros for a pound.
It’s also pretty questionable whether using fresh weight is really fair for some of the mushrooms.
Weirdly enough, Cordyceps sinensis cultivation has recently had a breakthrough and I believe they’re moving towards commercial production (caterpillars and all), so the price might go down.
Never seen morels going for nearly that price, so I don’t much trust the other entries, but I suppose it could be because they grow around where I live?
That’s probably it, morels have a rather short shelf life because they autolyze (or whatever the fancy term is for “start digesting itself”)
That process needs to be halted if you want them to last more than a day
Edit: found that out when the GF realized that I have a green house and grow (most) my own veggies- and compost the waste back into grow-juice. (Fortified with certain other things.)
She was going to beg, but I apparently rolled over too quickly. (She now has three racks that hold compost at various stages specifically to grow mushrooms.)
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