Red Lobster should try making cheddar bay hush puppies. :hmmm:


Pearl barley is a great ingredient to add into lots of dishes. It's cheap, filling, good for you, and I like it so it must be good. :up:

Ramen is considered street food, and street food is considered to be cheap, with mediocre ingredients. But now look how much high quality ingredients they use for their broth!


https://www.youtube.com/watch?v=GAEko43BLRM

From my experience Asians are darn serious about their food. I tried to get my friends to substitute shredded broccoli for papaya, but they'd rather dish out $10 for a papaya.

Looking for a new Turkey brine recipe.

Last several years I’ve been using white sugar, light brown sugar, honey, apple juice, kosher salt and water. Letting the bird brine around an hour per pound but not going past 12 hours regardless of weight.

Anyone have a tried and proven method they like?

Forgot, I use Lawry’s Montreal poultry seasoning for an outside rub.

Its ironic, I'm a good cook but I HATE leftovers. I usually slow roast a boneless skinless chicken breast for Thanksgiving but this year I feel like taking a gamble:

https://www.hormel.com/getattachment...and-Gravy.aspx

The comments on Hormel's web site are a hoot:

.. so I'm guessing its a good idea to thaw out another chicken breast, just in case, or invest in two bottles of wine. :har:

No leftovers?! Egads man, that’s the best part of the day after Thanksgiving. Turkey, cranberry, & stuffing sandwiches. Mmmm :up: Cook ya up a couple of boneless Turkey boobs this time instead of chicken boobs. You won’t regret it. :yeah:

Meh, do what makes ya happy :yep:

Come out to Iowa and I DARE you to repeat that. :haha:

"Just turkey breasts, what are ya going to do for drumsticks?" :o

Believe me, out here- if you go to the store and ask for Lox, they point you towards the hardware store. :yeah:

I tend to make up for it with the sides. :D

- Cornbread (home made) stuffing.

- The regular veggies. I may or may not do candied yams this year. :hmmm:

- Canned cranberry goop is just gross. :nope: I'd like to make some cranberry compote IF I can find the cranberries. :o

-Punkin' Pie. I swear I'm not making this up. Its Nov. freakin' 20th and there AIN'T any in the stores, just like last month.. :o

- This is why I always plan to buy some wine. :Kaleun_Cheers:

BTW, I may as well share this story from back when I was a kid. :)

I've mentioned it before, my parents owned and operated a fairly successful restaurant in Pennsylvania during the 1960's and 1970's. It was located roughly half-way between Scranton and the Borsht Belt of N.Y. state.

Part of the reason for the success was that my folks wanted to run a Seafood restaurant and it was a novelty for that part of the country.

They figured out early on that people would hesitate to try new stuff that lived in salt water and may have had a shell. So, they would run "dinner specials" to expand people's palettes, as it were. In other words, the locals knew lobsters were really good, they just never tried them.

So, one fine evening I'm working in the kitchen and bussing tables. One of our waitresses, Ruth Ann, comes in the kitchen and starts laughing- hard.
My Mom says, "What? What's going on?". Ruth Ann whispers to my Mom and starts laughing again. At this point, I should mention that we were running a special "all you can eat" featuring shrimp. All you can eat and different courses with different kinds of shrimp dinners. :yeah:

Eventually, a large family finishes their dinner and pays their check to my Mom. Now, my Mom had a hard time suppressing laughter. The father from the party is paying his bill and he says, "That was a fabulous dinner but the shrimp were a little tough". My Mom was loosing it, fast, and her face was red and a tear or two may have run down her cheek. "Oh, no, no, no, no. We really liked them, don't get upset!" and he even paid a handsome tip.

I come out to clear the table after they left and finally figured out what the fuss was all about. All of those plates and there wasn't a single shrimp tail within three tables from where they sat. :o

Ruth Ann, the waitress, watched them all night. Chewing, and chewing, and chewing.......


:har: