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Leena Cooks: The Best Damn Turkey Recipe EVER

By on Dec 13, 2010 in Leena Cooks, Mains, Meat, Poultry | 1 comment

Please enjoy this week o holiday cooking to get you in the mood for the holidays! ************************************************** Year after year, bird after bird, I have attempted to get the perfect Norman Rockwell turkey. You know what I’m talking about–that perfectly brown, perfectly crisp, perfectly juicy turkey that only seems to appear in paintings? Despite my brining, buttering and basting, I could never get more than a few brown spots. Well, allow me to introduce you to my new favorite method of poultry roasting: salting. To check out the recipe, step by step photo guide and just a little bit of food porn, click on. Step one: start with a bird. I used a free range Diestel turkey. Step two: make a flavored salt rub, and after cleaning and not drying the bird, rub it all down with the salt inside and out. Place salted bird in a roasting bag, and let sit for 18-24...

Amuse bouche: More vegetarians against Thanksgiving

By on Nov 25, 2010 in amuse bouche, Food history, Holidays, Thanksgiving | 0 comments

The group People For the Ethical Treatment of Animals (PETA) are against Thanksgiving, and have used the holiday to spread their belief of anti-cruelty to animals. One campaign encouraged Americans to “Give turkeys something to be thankful for!” In response to the Butterball Thanksgiving talk line, PETA had members call the hotline and share with Butterball employees that there is no proper way to kill and cook a turkey. Source: Oxford Encyclopedia of Food and Drink in America p.543

Amuse bouche: What ingredients are traditional for Thanksgiving?

By on Nov 23, 2010 in amuse bouche, Food history, Holidays, Thanksgiving | 0 comments

Turkey with a bread stuffing and cranberries. White potatoes were introduced in the 18th century, sweet potatoes at the end of the 19th century. Despite the fact that pumpkins are native to America, the first pumpkin pie recipe was published in a British cookbook. Source: Oxford Encyclopedia of Food and Drink in America pp.542-543 ******************************* Amuse Bouche: Noun. Etymology: French: literally, entertains the mouth. A small, complimentary appetizer served at the beginning of a meal to awaken the taste buds. Leena Eats definition: a quick shot of gastronomic knowledge for the brain. ~LTG!