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November 22, 2010


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Carolyn Jung

The color is beautiful! That definitely looks like one great gravy. Happy Thanksgiving!


I'm following your turkey instructions this year (wet brining, because I didn't start planning until today). Question about the onion skin: do you wash the onion first? I'm paranoid about pesticides and wash all produce before eating or cooking it. Even after peeling an onion I usually can't help giving it a rinse. Do you think I'm being too fastidious?

Moe Rubenzahl

@lulu: You can wash the onion if you like. You also don't have to use the skin if it makes you uncomfortable. It mainly adds color and probably not a lot.

The washing is probably not necessary but doesn't hurt anything either. If you're using detergent and fabric softener, then you're being to fastidious :) . By the way, I just happen to have read yesterday that onions are among the produce least likely to have pesticide residue.

Also -- thank you for the e-mail concerning the mistake on the turkey page (omitted amounts for butter and flour in the gravy roux). I love it when people find mistakes for me so I can fix them.

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