Zucchini would come with (at least some of) its own moisture, wouldn't it? The All Bran recipes take a lot of extra liquid, and also measures the make the ersatz wood mushy enough to cook with. Bran flakes might be easier.
Testing my remote settings for the Apple TV, and...ended up firing up the first episode of Eureka. I forgot Colin has his own little towel scene! How adorable. However, I have to say--the series finale really hit the right note when they
remember to show them passing themselves driving out of Eureka.
It was touching both times.
Okay, just one more muffin, and that's it for the day.
sometimes your adventures in ER land sound like a really sadistic version of Groundhog Day.
As long as I don't have to make out with Andie, I might be coming out ahead, now that I think about it. But yeah, remarkable reset button powers these people have. Maybe they're huffing that amnesia inducing painkiller.
My fave way to eat kale.
Speaking of kale. I got another huge bunch of it in my CSA yesterday, so tonight I made a vat of kale and white bean soup with andouille sausage.
Zucchini would come with (at least some of) its own moisture, wouldn't it? The All Bran recipes take a lot of extra liquid, and also measures the make the ersatz wood mushy enough to cook with. Bran flakes might be easier.
Grated zukes are very moist; in fact, you usually have to press liquid out before you use it. I haven't cooked with bran, so I don't know how much it would suck up liquid. But zucchini bread is very moist and delicious, freezes very well.
Dry Brine turkey basics: [link] Williams Sonoma has one for $16 [link] but we buy one at fresh and easy for $2.99 and it's excellent. We dry brine whole chickens, chicken breasts, pork, you name it.
And you can dry brine while defrosting, which is excellent. Just be sure to rinse the brine from the meat before you put it in the oven.
Kat, can you dry brine just for the chemistry not for the saline flavour? I don't see those sources mentioning steaks--is that a coincidental omission, or deliberate?
The muffin recipe called for half a cup of shredded carrot--maybe I'll start by doubling that, and halving the sugar, and maybe wedging one or two pineapple chunks in each one. I could probably add half a cup of crumbled bran flakes and one or two extra ounces of crushed pineapple.
ita, what about adding flax meal? Although I suppose it's the same texture as the bran, so never mind.
I just mentioned dry brining to Hubby, and he shrugged and said, "It would never get through the skin." What say the people who have actually done this?
