Comments on: I Have The Poison Control Hotline Number Close By, Just In Case http://www.popehat.com/2009/11/24/i-have-the-poison-control-hotline-number-close-by-just-in-case/ A Group Complaint about Law, Liberty, and Leisure Thu, 29 Jul 2010 21:19:22 +0000 hourly 1 http://wordpress.org/?v=3.0 By: smurfy http://www.popehat.com/2009/11/24/i-have-the-poison-control-hotline-number-close-by-just-in-case/comment-page-1/#comment-54150 smurfy Wed, 25 Nov 2009 00:45:45 +0000 http://www.popehat.com/?p=7125#comment-54150 One of my favorite aspects of brining is that it ensures that I will not forget to thaw the turkey...again. One of my favorite aspects of brining is that it ensures that I will not forget to thaw the turkey…again.

]]> By: Jdog http://www.popehat.com/2009/11/24/i-have-the-poison-control-hotline-number-close-by-just-in-case/comment-page-1/#comment-54136 Jdog Tue, 24 Nov 2009 22:06:09 +0000 http://www.popehat.com/?p=7125#comment-54136 I've tried the dry-coating method on roasts; it seems to work very well. I've never tried it on a turkey, but I have tried the traditional salt-and-sugar-and-spices-and-water type, and that seems to do very well, particularly in the classic problem of the dark and white meat normally cooking at different speeds. I’ve tried the dry-coating method on roasts; it seems to work very well. I’ve never tried it on a turkey, but I have tried the traditional salt-and-sugar-and-spices-and-water type, and that seems to do very well, particularly in the classic problem of the dark and white meat normally cooking at different speeds.

]]> By: Chris http://www.popehat.com/2009/11/24/i-have-the-poison-control-hotline-number-close-by-just-in-case/comment-page-1/#comment-54119 Chris Tue, 24 Nov 2009 18:57:29 +0000 http://www.popehat.com/?p=7125#comment-54119 I've brined my turkey the last few years, and it's made a huge difference. I don't do a dry brine though - just the standard wet one. It's generally a good thing for poultry. I think I was first convinced of it after doing a buttermilk brine as part of a fried chicken recipe. It sounds foul, but the results were amazing. I’ve brined my turkey the last few years, and it’s made a huge difference. I don’t do a dry brine though – just the standard wet one. It’s generally a good thing for poultry.

I think I was first convinced of it after doing a buttermilk brine as part of a fried chicken recipe. It sounds foul, but the results were amazing.

]]> By: Andrew http://www.popehat.com/2009/11/24/i-have-the-poison-control-hotline-number-close-by-just-in-case/comment-page-1/#comment-54114 Andrew Tue, 24 Nov 2009 18:44:50 +0000 http://www.popehat.com/?p=7125#comment-54114 Three days from now, when your home smells of the Dead Sea and your dessicated body is being licked by neighborhood deer, I will raise a leftover turkey sandwich to your memory. Three days from now, when your home smells of the Dead Sea and your dessicated body is being licked by neighborhood deer, I will raise a leftover turkey sandwich to your memory.

]]> By: Mike D http://www.popehat.com/2009/11/24/i-have-the-poison-control-hotline-number-close-by-just-in-case/comment-page-1/#comment-54110 Mike D Tue, 24 Nov 2009 18:08:30 +0000 http://www.popehat.com/?p=7125#comment-54110 Brining seems to be all the rage this season. I've been tempted to try my first brine as well, though this one's a standard kosher salt/vegetable stock/spices (most of which I don't own) concoction. I'll be cooking up the solution tonight so I can apply it to my dear bird tomorrow. Here's hoping yours and mine both come out great! Brining seems to be all the rage this season. I’ve been tempted to try my first brine as well, though this one’s a standard kosher salt/vegetable stock/spices (most of which I don’t own) concoction. I’ll be cooking up the solution tonight so I can apply it to my dear bird tomorrow. Here’s hoping yours and mine both come out great!

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