Recent content by Effington

Yeah, but grandmas never had to worry about USDA recommendations on food safety because they overcooked everything - I know mine did, and my mother. If you rely on that pop-up thermometer at 185 degrees, then anything in, on or near that turkey will be perfectly safe - and the turkey itself will...

I bet stuffed dormouse was gross.

To the Internet! Then there's the regional variation of the ingredients, which I'm sure also accounts for some of the differences here. Traditional north-eastern stuffing is made with hearty white bread, while southern stuffings often employ cornbread. New England uses onions, celery, thyme...

One of my favorite scenes: Ron Swanson on Vegan Bacon - YouTube

The last time I did salmon like this, I did the whole cure/smoke procedure. It was... quite a project. But the salmon it produced was the best I ever ate, hands down. The key is curing it with salt and sugar over a 24 hour period, then putting it in front of a box fan to develop a "pellicle"...

You're my hero - this tenderloin looks amazing and makes me want to get a rotisserie attachment for my Weber ASAP. I normally consider tenderloin a "hot and fast" cut, rather than "low and slow," but this looks delicious. Turkey, shmurkey.

My biggest problem with Pyrex lately is that my newer measuring cups don't seem to be dishwasher safe - or at least not the most important part: the LINES. After about a year of regular use and dishwashing, I have a 2 quart measuring cup that is now useless because the lines and markings have...

I also thought a pizza stone was a pizza stone, and I never had a problem with them cracking until, interestingly, I started using them right. You really should crank your oven to 450 or more, and then preheat at least an hour so the stone can be roaring hot. This is the kind of surface you...

I have to say, America's Test Kitchen and Cook's Country definitely make me want to get up and make something. Sure, the shows are stuffy - in that public television way - and not as fun or exciting as most food network shows. Then again, it's not all fluff, gimmicks and catchphrases instead of...

My "dry brine" was a huge success. I rubbed the turkey down with salt last Sunday, and the night before thanksgiving I took it out of its bag and put it in the fridge uncovered. This dried out the skin and made it nice and crispy when cooking. The meat was moist, flavorful and not salty - as...

Hell on Wheels is very good - but not the best show on TV. That honor has to go to another AMC show, Breaking Bad. Easily the best show on TV and without a doubt will go down as one of the best of all time. I'm also a very big fan of Mad Men and The Killing. The Walking Dead though - as an...

I hate to chime in since I simply agree with everyone - this is one of the first "rules of thumb" I was taught in my cooking experience. Living in PA, we don't have very convenient access to real wine. Sale of wine and liquor is controlled by the state and only available for purchase at state...

I was pretty happy with my stuffing sans egg - I really like it loose and in big pieces - but the egg thing is definitely based on how you like it or your tradition. I have to say, my stuffing was a huge success. The sourdough was excellent, perfect for holding just the right amount of...

Yes! I'm not big on fruit or nuts in my stuffing, but if that's your thing it would go great in this. I definitely think a mix of breads would be great too.

I'm not sure if you guys have seen this, but this topic caught my eye and there is a website called Ramenbox.com that I swear by for my ramen needs. It sure beats that stuff at the grocery store. Indomie BBQ chicken is the crack of the ramen world.