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Meat ideas for beans

I like to put a smoked pork hock in with pinto beans when I make them in the slow cooker. Then I chop up whatever bits are left on the bone after cooking, and stir them back in.

about 14 hours ago
Splendid Spatula in Home Cooking
1

Faves to buy at King Arthur Flour - Wish List

Ditto on Fior di Sicilia. I like the Irish-style wholemeal flour, to try and replicate those delicious Irish breads. Regular whole wheat just does not do the trick. And the double-dutch cocoa.

Best fish to be served with a mushroom risotto.

Branzino would be nice, if a whole fish is your goal. Otherwise, I'd like a fillet of striped bass with my mushroom risotto, please!

Dec 16, 2014
Splendid Spatula in Home Cooking

Octopus dishes

Some kind of roast octopus with a goodly amount of garlic at Casa Portugal a couple of weeks ago. Deelish, huge, perfect for a bitter cold night.

What to do with a Buddha's Hand?

I've heard someone mention candied citron, such as with this recipe from David Lebovitz
http://www.davidlebovitz.com/2011/02/...

Dec 11, 2014
Splendid Spatula in Home Cooking

Next year will be different: Thanksgiving

That is indeed a brilliant idea. For those who don't have a local restaurant willing to smoke a turkey, I recommend Nueske's smoked turkeys. They are terrific, and easy, and the carcass and bones make killer additions to soup later.
www.neuskes.com

Dec 04, 2014
Splendid Spatula in Home Cooking

You can't go home again ...

Same with Park. Oh, how about Sandrine? That's a nice, linger-for-a-while space with good food, and again, you can hear your dining companion!

You can't go home again ...

Harvest still exists, and may have in your day. It is a bit staid, but also very good, and you can actually hear your dining companion.

Next year will be different: Thanksgiving

The sooner the better, I say!

Dec 03, 2014
Splendid Spatula in Home Cooking

Tell us about your Thanksgiving disaster

My low and slow turkey of about the same size was also done in about four hours, almost four hours ahead of dinner time. Fortunately I checked the temp in time, so it just sat in the warm oven for several hours. But I can only imagine what it would have been like if we'd eaten earlier!

Dec 01, 2014
Splendid Spatula in Home Cooking

Next year will be different: Thanksgiving

Get a smaller turkey. I love turkey sandwiches, but I've still got pounds and pounds of turkey meat and by now we're all tired of it.

Make more cranberry sauce. We ran out! I had to make more on Saturday for sandwiches.

Find a stuffing/dressing recipe to get excited about and not overbake it.

One thing that will not be different: this most excellent pecan and chocolate tart http://www.epicurious.com/recipes/foo...

Dec 01, 2014
Splendid Spatula in Home Cooking

pho in Cambridge

Hi Hounds,
Seeking cleansing after yesterday . . . what is best pho in Cambridge? I live quite near the new Pho House, but haven't seen much. I like Pho 'N Rice for other stuff, and there is Pho Pasteur in Harvard Square. Any reccos either way?
thanks

Slow roasting the turkey: a homily

That is the size of a small child!

Nov 27, 2014
Splendid Spatula in Home Cooking

Slow roasting the turkey: a homily

No, of course not. But I will HEAR about it. "You said we were eating at 3! We all got here on time! We did what you TOLD us to do!" Family. Can't live with them, can't leave them by the side of the road when you are done with them.

I am getting the sense that low and slow is pretty forgiving, and the bird in my fridge looks so nice, I'm just not going to fret about it anymore.

Nov 26, 2014
Splendid Spatula in Home Cooking

Your Thanksgiving Menu for 2014

That's the way to travel on those longer flights. Enjoy that big seat, which does not sound like a bad place to spend Thanksgiving at all.

Nov 26, 2014
Splendid Spatula in Home Cooking

Your Thanksgiving Menu for 2014

Thanks! I think I've decided not to, since I don't have a pan big enough for this bad boy to fit in my oven. But someday, maybe next year.

Nov 26, 2014
Splendid Spatula in Home Cooking

Best advanced prep stuffing option

Thank you for posting this question! I've been wondering the same thing. I'd been leaning toward 1, but may think about 2 now. Regardless, krisrishere's idea of a little extra stock is great, and I am definitely doing that!

Nov 25, 2014
Splendid Spatula in Home Cooking

Slow roasting the turkey: a homily

Thank you, this is helpful. I've actually done a number of Thanksgivings, but always with a different turkey treatment - and I can state with authority that those birds have never ever been hot!

Nov 20, 2014
Splendid Spatula in Home Cooking

Slow roasting the turkey: a homily

Thank you. Two hours at the end! That was one well-rested bird. But the total is fitting with my guesstimates.

Nov 20, 2014
Splendid Spatula in Home Cooking

Slow roasting the turkey: a homily

So as I read this thread, and contemplate what approach to take with this year's behemoth (20+ lbs., what was I thinking?), I am struck by the two different approaches. And, apologies, but there is a lot of "leave it in until . . . " which makes sense of course, but isn't as helpful on the planning front when one is trying to figure out when to put the darn thing in the oven (at whatever temp!) for a 3 pm dinner.

So . . .

High heat first for some time (an hour? 40 mins? The chart below suggests 20 mins?), then down to 250 for several hours. Resting time of up to an hour, more or less? Still trying to get an estimate of minutes/lb.

OR

Low heat for an unspecified amount of hours until internal temp is 145-150 (internal temp where - in the cavity? thigh? or is it breast?), then remove and blast the oven in order to put it back to crisp the skin. Again, any suggestions on minutes/lb? Resting time of ?

I'm prepare to do either, just want to figure out timing. Thank you!

Nov 20, 2014
Splendid Spatula in Home Cooking

Your Thanksgiving Menu for 2014

Ha, and it turns out my sister-in-law will too!

Nov 18, 2014
Splendid Spatula in Home Cooking

Your Thanksgiving Menu for 2014

Me too. But I'm reading this other thread here where itryalot successfully did it with a 20 lb.er. So, on the fence!

Nov 18, 2014
Splendid Spatula in Home Cooking

Your Thanksgiving Menu for 2014

Thanks!

Nov 18, 2014
Splendid Spatula in Home Cooking

Spatchcocked Turkey advice needed - any success stories and tips?

Hey Itry, I'm curious if you can recall - what were the rough dimensions of your spatch'd bird? I've got about a 20+ pounder coming, and would really like to try this. Your ease of butchering is heartening! But I'm trying to figure out pans. What kind of pan did you cook it on - roasting pan, sheet pan? thanks

Nov 18, 2014
Splendid Spatula in Home Cooking

Spatchcocked Turkey advice needed - any success stories and tips?

So, butcher first, dry brine second?

Nov 18, 2014
Splendid Spatula in Home Cooking

Your Thanksgiving Menu for 2014

I'm in the midst of decision-making on Thanksgiving, but one thing I know it will include is scalloped oysters from the Fannie Farmer Cookbook. It is basically canned oysters broiled with some cream and butter and saltine crumbs. My mother will make it, and she and I will sit at one end of the table and eat all of it because no one else cares very much about it. But for us, that's just about all we need.

Nov 17, 2014
Splendid Spatula in Home Cooking

Your Thanksgiving Menu for 2014

What's your sense on largest size to spatchcock? I've got a 20-22 pounder coming, and while I think that I could wrestle that bird into submission, I'm not sure that breast and legs all flat would actually fit into my oven!

Nov 17, 2014
Splendid Spatula in Home Cooking

Your Thanksgiving Menu for 2014

Can you tell us more - or post a link - on the spinach gorgonzola souffle?

Nov 17, 2014
Splendid Spatula in Home Cooking

Now that Hamersley's is gone, where is Boston's best chicken dish?

+1 for Macchu Chucken. Also that fried chicken special at that terrific small plates place in Somerville, is it Sarma?

I have a fresh duck - how to prepare?

I seem to be quoting myself from chowhound, but I'm a big fan of Marcella Hazan's method where you dunk the bird in boiling water, then blow him dry for ten minutes, then roast. Dee-lish. http://www.wineloverspage.com/wineadv...