[quote name='Dkellar']Speaking of brussels sprouts, I cooked some not too long ago, but they had a strong vinegar taste in their centers. Did I end up cooking them too long or that how the veggie normally tastes? (It was my first time every eating them.)[/QUOTE]
How did you cook them? They normally have a strong taste in the center, usually more "funky" than vinegary. I mean, they're a type of cabbage so you get that cabbage-y funk. The way I like to cook them is either in a pan with lots of oil, onions and garlic and I cook them until they're brown and crispy on the edges, or I roast them in the oven in a similar way, drizzled with oil and onions,etc in the pan until they're brown around the edges. I like Michael Simon's recipe for Fried Brussels Sprouts and the Bobby Flay recipe for Brussels Sprouts with Pomegranate.
[quote name='Number83']I do the same thing with the brine overnight. I also slit the skin and stick an entire 1/4 lb stick of butter under it, then I pin bacon slices over the skin. instead of chicken stock, I use a bottle of Yuengling Lager. Stick in a bunch of whole red and white mini-potatoes around the bird. The last half hour I remove the potatoes and turkey from the bag. I baste the bird and put it back in the oven let it crisp up, and I half the potatoes and put them in a shallow roasting pan to brown them up and sprinkle them with garlic powder, salt and pepper. I sprinkle the potatoes with parmesean cheese after I remove them.[/QUOTE]
Well, I have a wheat allergy so I won't be using beer, and one of the people coming to dinner is a strict vegetarian who will make an exception for fowl on T-day but won't touch pork if her life depends on it, so there goes the bacon. That's definitely a possibility if I have a different guestlist next time. I've got a whole stick of herbed butter sitting at room temp to let the flavors blend for a few days. \
I mean, I've never cooked a whole bird before, but I do have a decent amount of experience in a kitchen. I might not be a professional, but I do know how to cook. For just 2 people, making a whole bird is overkill.
ed.
I plan to brine it overnight ahead of time, stuff it with aromatics, and cook it in the bag with some chicken stock. Then, about 2/3 of the way through, open the bag and slather it with herbed butter so the skin gets crispy.[/QUOTE]
has been up on the top shelf untouched for well over 6 months now. I'm not getting it down and playing for just one game.
