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Heritage Turkey Roasting Question

Thanks for the help. . .After writing this I was thinking that maybe I could seperate the legs and thighs from the turkey after butterflying and roast the breast/carcass until 140 and then leave the legs and thighs in a bit longer.

My non-seperated bird (12 -14 lbs) I think cooked in under 2 hours last year. . .I would imagine the butterflying would make it even faster. . .which is also appealing to me. . .small NYC ktichen and only 1 oven!

Nov 12, 2010
aloew1 in Home Cooking

Help Me With a "Bar Snacks" Menu

Everyone, and I mean everyone, likes pigs in blankets. just gets some pillsbury crescent roll dough and you can find thouse little sausages and just wrap them and bake. A winner every time.

Nov 12, 2010
aloew1 in Home Cooking

Heritage Turkey Roasting Question

Hi everyone!

Quick question. Last year was my first heritage turkey experience (got a Bourbon Red from Quattro's game farm) and I was very pleased with the results and am planning on getting the same type of bird this year.

Lately when I having been cooking roast chicken I have been getting good results by butterflying the bird and roasting the breast until it gets to 150 degrees. Due to the way the oven works, the breast meat and dark meat are ready at the same time (good explanation here: http://www.seriouseats.com/2010/05/ho...

)

I was thinking of doing this for my heritage turkey, but I know heritage turkey is typically ready at a much lower temperature than industrially produced birds (last year, I took the bird out when the thickest part of the thigh was 145)

My question is. . .if I were to take the temperature of the breast of a butterflied turkey, what temperature would you remove the bird at?

Thanks!

Nov 12, 2010
aloew1 in Home Cooking

Looking for cooking classes - beginner (and I do mean beginner)

I've taken the knife skills class there and it was excellent.

Jan 11, 2010
aloew1 in Manhattan

Really stupid questrion re: stuffing

I love this board. Thanks so much for the help

Aug 25, 2009
aloew1 in Home Cooking

Really stupid questrion re: stuffing

That's very helpful. . .in some other recipes in the book she does suggest throwing in some raw meat as a way to bind stuffing together, AND in recipes containing sausage she does explicitly say to saute the sausage, which does not occur in the recipe.

I am leaning towards the meat being raw, that tidbit about the show is VERY helpful

Aug 25, 2009
aloew1 in Home Cooking

Really stupid questrion re: stuffing

I put the wrong page in the link. This is the right one is on page 160 (you have to scroll to it)

http://books.google.com/books?id=pzzH...

Aug 25, 2009
aloew1 in Home Cooking

Really stupid questrion re: stuffing

I'm interested in cooking Julia Child's Mushroom Duxelles Poultry Stuffing (listed here: http://books.google.com/books?id=pzzH...

)

However, I have an incredibly stupid question. In the recipe, she calls for 4 boneless and skinless chicken breasts and calls for them to be pureed with egg whites in sour cream. She never says to cook them though. Am I to assume that you use raw chicken and then the chicken just cooks in the bird? Or is it so obvious that the chicken would be cooked at this point that this is a stupid question.

I figured better to ask a stupid question than kill all me dinner guests. . .

Thanks in advance.

Aug 25, 2009
aloew1 in Home Cooking

Clarifying Stock - Is it Necessary?

yes that's correct. I don't have a degreasing pitcher either, so I had to refrigerate the stock so that the fat could rise the top so I could degrease it.

Aug 15, 2009
aloew1 in Home Cooking

I'm cooking burgers with tallegio and topped with raw spinach- what kind of condiment?

I think a nice garlicky basil pesto would be amazing with this.

Aug 15, 2009
aloew1 in Home Cooking

Clarifying Stock - Is it Necessary?

Hi all:

There's been a couple posts in the archives on this topic, but it was more ancillary to the discussion rather than the actual topic.

So last week I made homemade stock for the first time (the beef stock from Julia Child's "The Way to Cook" It turned out great. . .I managed to get almost 3.5 quarts of deep brown stock. After I made it, I put it in the refrigerator overnight and desgreased it, and then I clarified it using egg whites.

I am wondering how "necessary" the step of clarifying is. I will say that the stock now looks remarkably clear and beautiful. . . but is this a big deal in the long run? What's wrong with cloudy stock. I could see the need to clarify if you're making consumme. . .but honestly, clarifying just seemed like a pain to me and I don't know that I would want to do it again.

What do you guys all think?

Aug 15, 2009
aloew1 in Home Cooking

Week in NYC; Review my line up please

I really like Ippudo, but if you do go there, go for lunch. . .the line at dinner is ridiculous. I would go to Ssam Bar over Noodle bar. . . Noodle bar while great, doesn't have that many noodles anymore.

Aug 07, 2009
aloew1 in Manhattan

Yummy brunch in Chelsea?

I'm not adding anything new here. . .but Cookshop is great. . .deserves to be mentioned 3 times ;)

Aug 07, 2009
aloew1 in Manhattan

Moving to a new hood 28th street East Side. Food/Grocery/Restaurant Recs?

I've posted this several times on the board, but I really believe Jaiya Thai on 3rd avenue between 28th and 29th is hands down the best thai restaurant in the city

Aug 07, 2009
aloew1 in Manhattan

dinner TONIGHT around 26th and Lex?

Forgot Artisnal and Turkish Kitchen. . .also quite good.

Jun 26, 2009
aloew1 in Manhattan

dinner TONIGHT around 26th and Lex?

Jaiya Thai on 28th and 3rd for great SPICY thai food!!!!
Les Halles on 28th and Park
I agree with the previous poster that Pamplona is great!

Jun 26, 2009
aloew1 in Manhattan

GOOD EATS IN GRAMERCY

For really spicy and authentic Thai food you can't beat Jaiya Thai on 28th and 3rd. Do not go to ThaiNY next door.

Very reasonable as well.

Feb 10, 2009
aloew1 in Manhattan

Best Everything Bagel in NYC

Absolute does indeed have excellent fresh bagels.

2 things about the place annoy me though:

1. The seasoning for the bagel is only on one side and not the bottom. I'm sure they cook better that way, but I know other places that season the entire bagel

2. They don't have a kitchen, so you can't get eggs on your bagel. This is terrible in the mornings when I want a delicious bagel with sausage, egg, and cheese.

Feb 10, 2009
aloew1 in Manhattan

Peter Luger's -- Solo?

Yes you can definitely eat there by yourself. I had jury duty one time and went to do it.

If you get a steak for one however, it will not be a fully porterhouse. It will be a sirloin. However, it's well worth going and trying. The hamburger is also only served at lunch and is also delicious

Jan 25, 2009
aloew1 in Outer Boroughs