- Streit2ThePoint

whoa

whoa
- A_Tree

We had a turkey for Thanksgiving that sat in a brine for a day. It was the most delicious and juicy turkey I've had.

We had a turkey for Thanksgiving that sat in a brine for a day. It was the most delicious and juicy turkey I've had.
- Streit2ThePoint

That's possibly the most incredible meal I've ever heard of. Now I know what I want if I was on death row. lol!

We had a turkey for Thanksgiving that sat in a brine for a day. It was the most delicious and juicy turkey I've had.
- Streit2ThePoint

we did a dry-brined turkey this year. it was very good. probably our best turkey in 30 years.

i do not know what dry-brined means. i just ate it.


also, the new guy at works last name is briner. he looks a little bit like watson.

PICKLED LOBSTER

(Directions for Cookery, 1851)


Take half a dozen fine lobsters. Put them into boiling salt and water, and when they are all done, take them out and extract all the meat from the shells, leaving that of the claws as whole as possible, and cutting the flesh of the body into large pieces nearly of the same size.

Season a sufficient quantity of vinegar very highly with whole pepper-corns, whole cloves, and whole blades of mace.

Put the pieces of lobster into a stew-pan, and pour on just sufficient vinegar to keep them well covered.
Set it over a moderate fire; and when it has boiled hard about five minutes, take out the lobster, and let the pickle boil by itself for a quarter of an hour.

When the pickle and lobster are both cold, put them together into a broad flat stone jar.
Cover it closely, and set it away in a cool place.

Eat the pickled lobster with oil, mustard, and vinegar, and have bread and butter with it

PICKLED LOBSTER

(Directions for Cookery, 1851)


Take half a dozen fine lobsters. Put them into boiling salt and water, and when they are all done, take them out and extract all the meat from the shells, leaving that of the claws as whole as possible, and cutting the flesh of the body into large pieces nearly of the same size.

Season a sufficient quantity of vinegar very highly with whole pepper-corns, whole cloves, and whole blades of mace.

Put the pieces of lobster into a stew-pan, and pour on just sufficient vinegar to keep them well covered.
Set it over a moderate fire; and when it has boiled hard about five minutes, take out the lobster, and let the pickle boil by itself for a quarter of an hour.

When the pickle and lobster are both cold, put them together into a broad flat stone jar.
Cover it closely, and set it away in a cool place.

Eat the pickled lobster with oil, mustard, and vinegar, and have bread and butter with it
- BingoLady

Interesting

we did a dry-brined turkey this year. it was very good. probably our best turkey in 30 years.

i do not know what dry-brined means. i just ate it.


also, the new guy at works last name is briner. he looks a little bit like watson.
- kicksave856

A wet brine is leaving the turkey in a container with salted water and other herbs/spices/etc.

A dry brine is rubbing the turkey's skin inside and out with salt/herbs/spices/etc and letting it sit for a day or 2. The salt will draw out the liquid which is then reabsorbed once it cooks, essentially brining the turkey in it's own juices.

A wet brine is leaving the turkey in a container with salted water and other herbs/spices/etc.

A dry brine is rubbing the turkey's skin inside and out with salt/herbs/spices/etc and letting it sit for a day or 2. The salt will draw out the liquid which is then reabsorbed once it cooks, essentially brining the turkey in it's own juices.
- Streit2ThePoint

mmmm

A wet brine is leaving the turkey in a container with salted water and other herbs/spices/etc.

A dry brine is rubbing the turkey's skin inside and out with salt/herbs/spices/etc and letting it sit for a day or 2. The salt will draw out the liquid which is then reabsorbed once it cooks, essentially brining the turkey in it's own juices.
- Streit2ThePoint

sounds delicious

sounds delicious
- A_Tree

Indeed. And who doesn't like rubbing meats?

Indeed. And who doesn't like rubbing meats?
- Streit2ThePoint

it's why i rush home from work most days.

- Streit2ThePoint

Natures candy

Natures candy
- shvingter88

- Streit2ThePoint

- Streit2ThePoint

I'm definitely going to try this on the weekend.

I'm definitely going to try this on the weekend.
- A_Tree

I know all this beet talk is making me wanting to make some

- BingoLady