Steve Hutchison (foomf) wrote,
Steve Hutchison

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Fried Egg Five mememe

# What are you most thankful for?
It's hard to express this without cliche'. God loves me, became part of this world and died to save me from my own failures, and in so doing, destroyed death for all time. Those things which he saves, he keeps.
I'm thankful that Penny is no longer suffering from stealth cancer, and that she has been freed from the prison of flesh-that-did-not-function.
I'm thankful that my Grandma is no longer trapped in a body and brain that had become a prison of incomprehension and pain.

# Think back one year, have the things you are thankful for changed?
Yes. See above.

# What did you feast on yesterday?
From the new in-laws: Standard, tasty but far from gourmet turkey, smashed taters, sweet taters, stuffing, baked ham, mooshy peas with pearl onions, corn with tiny bits of red bell pepper, and a darned tasty chocolate pie.
Stuff my folks took: A cucumber-onion-tomato salad with onions and cucumbers from their garden, yummy.
Stuff I took: James Beard Herbed Dinner Rolls and Potato Dinner Rolls, from Beaverton Bakery. Cranberry Chutney (YUM!) and Oyster Scallop (Good but not superlative because I made it the day before.)

# This time of year is filled with parties, gifts, friends, and family, what are you looking forward to the most?
March of 2007.

# (insert December holiday here) is coming up, what if anything do you want for it?
A job. Preferably the one I talked with the guys at AZAD about, please. Before Christmas would be good. Sometime really soon would be even better.

# BONUS: How do you like to cook your turkey?
Whole or partial turkey: Brined.
Whole turkey: herb butter stuffed underneath, fresh herbs jammed into the cavity, and roasted. I may, perhaps, someday, buy a remote-read thermometer, and do it Alton-Brownishly, but for now, I like the lime-sriracha-butter baste method. I know, it loses heat and prolongs the cooking time, and multiple bastes aren't required. Brining and cooking with the breast down for most of the cook time keeps it from getting too dry.
Partial turkey: If it's legs or wings, I have a deep fryer for chicken (more specifically, a KFC style cooker) which works beautifully and creates crispiness.
Turkey breast: I never cook turkey breast. If I am forced to do so I will poach it in the chinese style like I do chickens, so it isn't hideously dry and nasty.

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