kimmim2483's Profile
Brining a Turkey in NYC
http://food52.com/blog/2713_russ_parsons_drybrined_turkey_aka_the_judy_bird
Here's a link
Brining a Turkey in NYC
I read somewhere online about dry brining a frozen turkey. I prefer dry brining anyway. I hope this helps!!!
Thanksgiving Day Beer
gravy, potatoes, heavy cream and butter in everything.......2nd helpings
Thanksgiving Day Beer
I served Ommegang Three Philosophers with my Thanksgiving meal and all the beer drinkers said it was a perfect match for the meal. The meal I made had traditional T-day flavors -sage, thyme, etc. I was originally thinking about an IPA to cut through the richness, but found the Ommegang a few days before and got excited.
Boilo
I'm surprised not to find a thread on this subject on this board. I hope I'm not the only one who has had the pleasure of drinking/makeing the NE PA speciality that is Boilo!!!
Have buttermilk, now what?
Cornbread and mashed potatoes. I love buttermilk. I freeze it without any problem, just make sure you defrost it in the fridge.
Self-catering our wedding?
I self catered my wedding. I did have help from my brother to heat up the food. We had grilled beef tenderloin, crabcakes, pork roast, roasted potatoes and green beans. We made everything the day before (except beef tenderloin) and just heated it up the day of. I also made tomato-basil bruschetta & a spinich-artichoke bruschetta along with a boring veggie tray for cocktail snacks. I went very well and in the area I live in, I never would have been able to find a caterer to do that menu. All the caterers in our area do ham & roast turkey and halupkies as entree options.
