HAPPY BIRTHDAY JILLI
With any luck Jilli's hasn't gotten to read this until about 11pm, in which case her first surprise of the day is imminent.
River ,'Safe'
[NAFDA] Spike-centric discussion. Lusty, lewd (only occasionally crude), risque (and frisque), bawdy (Oh, lawdy!), flirty ('cuz we're purty), raunchy talk inside. Caveat lector.
HAPPY BIRTHDAY JILLI
With any luck Jilli's hasn't gotten to read this until about 11pm, in which case her first surprise of the day is imminent.
Happy birthday to the glorious Jilli!
Hey Pete. I should be able to actually do some Halo play pretty soon. I will drag MM into it too.
HAPPY BIRTHDAY JILLI!!!
HAPPY BIRTHDAY JILLI!!!!!
Alright, who has brined a turkey? I get to cook it this year so I want to brine. And I know Jess advocates the butterfly, but my family would revolt so that's out. And how long should I stick it in the fridge uncovered to dry the skin?
soooooooooo excited
jebus, I just read this incredibly tearjerking human interest story on Boston.com and the tears LITERALLY stung in my eyes. OW! I think it was because I was trying not to cry, because it was so Human Interest Tearjerkery. But damn.
(if you're interested in the story here's the link.)
Trudy, I've brined and fridge-dried. 24 hours I think is optimum for the drying... and ~8 hours for the brining (we do it overnight)
Don't worry about the butterflying, that's sort of a niche technique (though delicious!) but brining is everywhere.
Happy Birthday Jilli!!!
Happiest and Battiest of Birthdays to the Lady of the Manners!!!!
Do you need tips, Trudy? Here's a classic (for me)...
you can run a search at foodtv.com or epicurious.com and find some different brines... there will be variations on flavoring of the brine, amounts of sugar/salt, etc.
I think last year we just did the one in the Big Book of ATK/CI Best Recipes. I recommend grabbing it from the library for Thanksgiving if you can get your hands on it. [link]
That's just us, though.