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November 26, 2005



Hiya. I have a blog too, just started recently. I saw that you wrote about food and I am also planning a food/recipe area for my blog. I'll read more later - just thought I'd check in. Also, take a look at my blog if you want.


Good God, Julie- you went against ST. CHRISTOPHER KIMBALL's advice and prevailed? Brilliant! Bravo! You rock! What a Thanksgiving to remember!

If you're not getting it yet, I'm very proud of you. In spite of your hiccup with the turkey, everything was perfect in the end. And we have to have a *little* excitement on Thanksgiving to make everything taste better, dont' we? ;-)


For the past 4 years, I've roasted a smaller turkey (15 pounds and under) at 400 using the exhaustive tests from the San Francisco Chronicle with incredible results. Bird done in 2 hours and a few minutes, mahogany skin, perfectly moist meat. They found that if you cover the breast for the 1st hour, then baste every 20 minutes after that, all is gravy. I agree. I also agree with you about Cooks Illustrated - a great place to jump off from, but they tend to be a bit boring in the end.

Every festive meal has some type of snafu. This year, my husband turned the oven off, right after I placed all the side dishes in. This wasn't discovered until we were carving the turkey and getting ready to place dishes on the buffet!!!

Joe C

I probably rely on Cooks Illustrated more than the mistress of this site, and I think Chris Kimball is a genius. However, my sister the radio star correctly insists that the high-heat method can work well. So can slower roasting, as we discovered in Nantucket on Saturday afternoon when we had our SECOND Thanksgiving. My father-in-law had put his 20-pounder in a 350-degree oven, early in the morning. It was succulent and falling off the bone by 1 pm.
Thanks for mentioning the trout pate, which is one of the world's easiest recipes. But you forgot to praise the bwussels spwouts...and Sainted Mother's cranberry sauce was a huge hit in both New York and Nantucket, especiallly made with all organic ingredients.

Dr. Biggles

Yeah yeah, but what about the gravy? You mentioned something about gravy at the end, was that it?
Thanks for doing your own thing and biffing Kimball. I'm sure he's a fine man, but after receiving two years of the magazine I can't do it any longer. Their BBQ expert suggests to not use a wood fired pit due to the fact the lid imparts a bitter flavor to the food. That would be creosote due to an improperly maintained fire, his fault, not the pit's. And even if it does? Clean it and reseason it! They did an article a year ago or so about the fact their Cook's knife didn't do such a great job of slicing a roast and decided to do a whole article only to find out they needed a slicer. They also did a review of kitchen scrubbies, sigh. Although, I have to say their Mile-High Biscuit recipe RULES !!!
When do you think they'll have the show up for download? All the other shows are up, except ours. Pleah.



Hi FMS -- thanks for stopping by, and happy blogging.

Hey Moira dear, great to see you here again. I know I'm bucking the Mob here, but I've always been a non-conformist...

Hi pj -- it's always a comfort to be reminded that holiday meals have their strengths -- and their challenges, so to speak. Glad to know that high heat roasting works for others, too.

Oops, I didn't mention my brother's fabulous balsamic-roasted brussels sprouts -- or the fact that he was the one who made Sainted Mother's Cranberry Sauce this year. Well, there were lots of dishes I didn't mention -- like my creamy Potato-Leek Gratin -- otherwise this post would have been miles long.

Dr Bigs! Always a pleasure when you stop by! Honestly, the gravy from that high-heat bird rocked. I roasted it in a pan that wasn't too much bigger than the bird, so that the juices wouldn't burn, and they made a gravy from heaven. Simple -- pan juices, turkey stock, slightly thickened with a roux and seasoned up. Good stuff.

Yep, I can never really be in agreement with the world's foremost experts on anything. There are too many variables -- everyone's situation is slightly different, and these things need to be taken into account. I'm gonna have to try the Mile-High biscuits, though -- we're big biscuit fans, here. I too am waiting for the download...

Dr. Biggles

Hey Julie,

Heh, I noticed a few hours after I sent Chelsea an email the link for the show's download showed up. Someone dropped the ball. I figured they didn't want to spread the meaty alcoholic message I spread. At least now the truth will be told.
My beef with CI is that many of their articles have to deal with technology that's been dealt with as far back as Mr. Beard's books. I have a small library of cookbooks spanning maybe 100 years and am expecting another book that goes back about 300. If people would just take the time and effort to look, read and listen, it's there. But I suppose with today's technology it never hurts to rehash what someone might have missed over the years.


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