Congratulations, Sarah! Looking forward to reading this.
I can't decide if this is horrifying or wonderful. I think it was horrifying, but your commentary made it wonderful. And Immy! Next time I need a name for something, that's gonna be it.
I get attached to mugs beyond all reason. There are certain mugs that make tea taste better, and others that make it taste lousy. This piece actually inspired me to tell my ex that I wanted my favorite mug back! (I visit him occasionally and had been keeping it in his cupboard In Case of Tea.)
@Scourgie S. Clay Wilson spells it "choad" so I think you are on solid ground there.
@Lauren Lipton@facebook Jesus, are we all working for the same fucking magazine?
@j-i-a Jia, you are the best.
@silly*goose Wow, this is brilliant! Thanks much. Going to try beurre manie posthaste!
@leonstj Thanks for the explanation! That makes sense.
Hope you report back here on your Thanksgiving bar conversations--I bet you'll get some good stories.
@OhMarie I think it means that it will take the dough about 3 hours to warm up and continue rising--but you're right, what does this have to do with the size of the turkey?
This is great--really helpful reminders. Thank you! But what about GRAVY? Gravy is my favorite part of the meal.
I usually cook the neck and giblets in about 4 c of water (you can do this the day before or as the turkey roasts) to make broth, then do a flour-based gravy with butter and the pan drippings, as well as chopped-up giblets and neck meat. If I happen to be drinking dark beer I add some of that as well. And of course the broth. And a little soy sauce for depth. Does anyone do cornstarch gravy? I am curious about it but also a little trepidatious.
While I'm blathering (I'm cooking for eight tomorrow and feeling a bit nervous), any opinions on spatchcocking? I did it last year and the meat came out really moist and tender, but it didn't look as impressive as a big ol' bird with stuffing and all.