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Smoked salmon, dill, and capers too...I hope... 😉

Of course it isn't the only thing that uses a roux, I'm just surprised that somebody that's so big into food and cooking, doesn't appreciate how good gravy is, especially with certain proteins / meals. At least your wife knows the score.

To each his own I guess, this is America, and it's a free country after all. Poorly cooked turkey ends up just being a vehicle for gravy and mashed potatoes. If you treat it like a proper sauce, it can enhance the experience, and elevate the meal. Plus you're not wasting any of those wonderful...

Spoken like a true Asian. Must be because you don't know how to make gravy only teriyaki sauce. The more I think about it I don't really think there's a traditional western style gravy in any Asian cooking. Yeah they're different sauces, but nothing like a gravy. That's why the West is the best.

That's why we tried to do a double batch. Used the organ packet, neck, tail,and fat trimmings off the bird to get enough of a fond. Sauteed a ton of mushrooms, shallots, and green onions. Made my roux, then lots of chicken stock and brandy. The leftovers were able to fill two jars, and we...

Was going to deep fry our bird, but it proceeded to rain most of the day. At least gave me enough time to prep sides and and get stuff ready to hit the oven. When it finally quit raining, I was too tired to dick around with monitoring oil so we just broke out the Big Easy. Dry brined, injected...

Yeah I see that now. Think I was having a senior moment. Did look around YouTube, and speaking of seniors Orsara has a limoncello crab recipe. His traditional Italian recipes are always spot on and he's fun to watch. Don't see why you couldn't use the same method with chicken or shrimp...

Can you post a recipe? There's always going to be a shake or two of cayenne in honor of Chef John. That and that little bit of spice really does wake things up. It's why we typically keep a little bit of lemon zest or spritz a bit of lemon or lime juice on stuff. Just gives dishes that...

I think that's pretty damn close to the recipe in my mom used to make, but I want to try to up the ante for some serious heart inducing cloggage. That I just don't like canned green beans. It's probably the only dish that I'll eat them, that or at a barbecue joint. They just have a weird...

I've never heard of it but are they just marinating chicken in limoncello, or is it a clever name for other ingredients?

I'm making green bean casserole for the first time tomorrow. I've had it plenty in the past but normally my stepmom who passed away was always the one to make it. For some screwed up reason I've got a hankering for it this holiday, so I figured I'd try my hand. She always use canned green...

It's so screwed up how the algorithm works. I watched a couple of world of tank videos the other day because somehow they popped up, and I haven't played the game in a long time, but figured hey I'll check it out. Now I've got four or five different content creators videos always on my...

Dude no worries, if you can get a photo a prior, and then finished product with it being carved, that be fantastic. I can always bug your ass about exactly what you did, because I guess that's what we do on the forums. Don't bust your balls over it, unless you're arguing with @Xequecal and...

Acid to cut through that richness, wether it's citrus, wine, or brine. Like I requested earlier, document it if you don't mind because I'm very interested in seeing what you do with it and how it all turns out. On that note I hope you have a wonderful Thanksgiving feast, because it sure...

That's actually a really big surprise. I've always heard that goose is typically greasier / gamier then duck. Maybe that's only in relation to wild versus farm-raised. I always thought goose was even fattier than duck, and again maybe it's the birds that you're getting from wherever they're...

I don't often either. Only time I typically do is if I'm using a buttermilk based brine. Other than that it's always just a dry brine. And like you suggested, slather butter under the skin, or better yet a compound butter. There's also nothing wrong with injecting marinades or flavorings in...

I'd maybe take it out the evening before, throw it on a cooling rack on a cookie sheet in the fridge to air-dry overnight. You do that and you should be perfectly fine. I think one of the other mistakes people make is pull a wet brine turkey out, don't do any sort of drying process, drop it...

What are you brining your turkey in? I just think it's best that you wet brine it for a few days, pull it out, and then let it dry out for another day or so prior to frying. If you try to pull that sucker right out of the wet brine and drop it into the oil of course you're going to get a whole...

Frying turkey isn't that big of a deal as long as you follow a few simple rules. Always fry outside Determine the displacement of the oil versus the turkey you've got. And monitor your temps Apparently it's pretty difficult for a lot of folks though. The displacement of the oil is the...

Man make certain to take pictures of the goose (and the duck). I'm very curious to know how you end up doing it and what does it taste like in comparison to duck. I love cooking duck and I've got one sitting in the freezer, but I think I'm going to save it for Christmas and just fry a turkey...

I don't know if I do a wet marinade and then freeze it, but you can definitely dry brine stuff and vacuum pack it. I just think all of the extra liquid moisture is going to create larger ice crystals that it's going to damage the meat. I think Alton Brown covered that whole topic on an old...

Mealy was just the first word that came to mind to describe that weird texture, but over firm / pickled / hammy works too. I think we're talking about the same thing. It can get dry not from a lack of moisture but from just a textural standpoint. There really seems to be windows for any cut...

If I did stakes it was only for hour and a half , maybe two at the most. Even doing something like a tri-tip I think I only ever ran 12. I just knew myself and my wife both can tell the difference after the sous-vide. The meat just ends up taking on a different texture and it seems like a...

Pulled some steaks out of the freezer for an easy weekend meal prior to Thanksgiving. Probably turn leftovers in the tacos or Philly cheesesteaks. Just been reverse searing with the slow and sear and monitoring temps, resting, and then flash searing. I've been very happy with the results...

Thanks for the feedback, gents. I think I'm just going to try to finish up Wrath of the Righteous, and tie flies / fish instead. Hopefully they work out the BS, and I can hit it up for the first time in a few months.

I haven't picked up the game yet just because been busy with work. Was thinking about picking it up and playing it during the holidays. Been trying to keep up with the thread just to get a gauge of what's going on with the game and to maybe learn some stuff prior to purchasing. I don't know...

This, or at least get the propane style burner you can throw in your driveway or backyard, and use a relatively large stainless steel vessel for a proper fish fry. Never have to get your house smelling funky, and it'll pull double-duty if you actually want to blacken anything Prudhomme style.

I can't stand stupid Tik Tok style short videos like that. Now every content creator is doing YouTube shorts because all the kids have an attention span akin to a goldfish. If you really want to share some knowledge or teach people something, show a little bit more effort, be patient, and take...

Such a great movie. I remember seeing it in the theater with my dad. Still holds up to this day, and the sand monster scared the hell out of me as a kid.

I remember somebody posting a data mine of some of the new stuff they're supposed to be releasing soon. Unfortunately the link didn't work. I was just wondering what the three new weapons are supposed to be? I know one is the void gauntlet but I don't know what the other two are.

Yeah, all I was thinking while watching the trailer was this is a shitty version of Posse. Didn't Van Peebles have so many golden bullets meant to kill a specific person or something like that? It's been a long time since I've seen it, but I at least remember it being an enjoyable movie.

That's a great movie, but that was also a monkey-rat monster that was created by rats from colonial ships of tyranny raping the indigenous monkeys of peace. I was specifically calling out the plexiglass tube for the monkey runs out of its habitat and jumping on the guy's face, but think it's a...

The mini-series we're great for their time and low budget. I always thought they were more stage plays not a full blown movie. If you can get past that they're still wonderful to watch. I actually re-watched the first mini-series over the course of a couple of evenings this past week, and...

Apparently there's an infinite experience bug with Town boards: Sorry if it's a repost.

Simon Vance is always amazing. He does a really good version of Dracula. I've never been disappointed with any audiobook that he's narrated.

Holy fuck, Primal Rage was the inspiration for 28 Days Later. How did they not see that comparison? The whole monkey infecting the guy is the exact same scene. Same cage setup where it runs out and jumped on his face. Maybe they were just caught up with all the pop-culture references to 80s...