My favorite food day of the year is a week away! This year, I have a 12-pound "natural" turkey from Costco. Dry-brine will begin this weekend.
I have updated my famous turkey page with all the tips you need to make a perfect turkey.
« Goat Meal | Main | T-minus-6 »
November 18, 2011
TrackBack
TrackBack URL for this entry:
http://www.typepad.com/services/trackback/6a00d834557a3069e20162fc8cb10a970d
Listed below are links to weblogs that reference T-minus-7:
Verify your Comment
Previewing your Comment
This is only a preview. Your comment has not yet been posted.
Your comment could not be posted. Error type:
Your comment has been saved. Comments are moderated and will not appear until approved by the author. Post another comment
As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.
Having trouble reading this image? View an alternate.
Search
- Atomz Search
Recent Posts
Recent Comments
- Jordan on Bacon-Wrapped Asparagus
- Carolyn Jung on Asparagus x 22
- Moe Rubenzahl on 14 Ways to Cook Bacon
- Moe Rubenzahl on 14 Ways to Cook Bacon
- pam arivett on Proper Popcorn
- Nathan Brown on Proper Popcorn
- laurasmess on Pulled Pork, Positively Perfected
- Carolyn Jung on Another Rose by Any Other Name
- Carolyn Jung on Bacon-Wrapped Asparagus
- FeedMe on The Secret to Smooth Hummus
Sites and Blogs I like
- Serious Eats
Serious Eats is another blog which plants its stake, and its steak, in the fertile land where food meets science. There is lots of great material here, much of it by J. Kenji Lopez-Alt, or Kenji. If you like FeedMe, you will like Serious Eats. - Cooking for Engineers
What do you get when you apply the engineer's mind to the kitchen? Straightforward, practical recipes and tips and a passion for simplifying without sacrificing quality. - Harold McGee, the Curious Cook
Did this guy invent kitchen science? Not really but he pioneered it. I 'love' this stuff. - FoodGal
Carolyn Jung, a great Bay Area food writer, discusses restaurants, food events, ingredients, and what she's cooking. Heart, fun, and food!
Comments