Verbania If, like me, you have chosen to brine your turkey this year you’re in luck because you’re about 3 hours away from some serious, melt your face flavor.
accutane purchase online uk But wait! Before you can indulge in this face melting experience you have one more step! Follow this recipe to roast your brined turkey and prepare yourself for insane deliciousness.
Friends, I’d like to warn you that due to the nature of this post it will be in progress and updated with additional pictures over the next 4 days.
This year I have opted to brine a turkey. This process involves soaking the turkey in a salt water solution that can also include other adjunct flavorings. The result is an incredibly flavorful and moist bird.
It’s November. Pumpkins are everywhere. Let’s say you’ve dispatched all of your pumpkins of their seeds and maybe you have no idea what to do with them so you have begun collecting seeds. So much so that your friends may be planning to call some pumpkin seed hoarding TV special to stage an intervention.
Don’t allow this to happen, friends. Don’t let them take your pumpkin seeds!! Continue reading Roasted Pumpkin Seeds, A.K.A. Pepitas
Pumpkins, gourds and squash pack incredible flavor ranging anywhere from deliciously sweet to rich and nutty. The trick is accessing that wonderful pumpkin “meat.”
While we often refer to pumpkins and gourds as vegetables in the culinary world they are, in fact, a fruit because they have seeds in the center protected by a thick layer of flesh and a rind or skin on the outside. Because they are the plant’s vehicle for spreading seeds, They are, by definition, fruits.
You have a few options Continue reading How to Roast a Pumpkin or Gourd
Probably the simplest and most used classic French culinary component, roux is nothing more than equal parts fat to flour cooked to varying degrees and used as a thickening agent for sauces, soups and stews. Butter is most commonly used as the fat, but olive and other oils or animal fat can also be used.
