I’ve ruined my kids (plus turkey soup recipe)

December 13, 2007 (Updated November 18, 2013) by
Fowl, Soup , ,

The day after Thanksgiving my father-in-law and I took the carcass and turned it into turkey stock. I ended up with about eight cups of awesome light-brown gelatin, which I froze in one-cup batches in zip-top sandwich bags. Two days later I made soup with the turkey that was left, a mirepoix with garlic, some of the stock, and home-made pasta. The girls said it was the best soup they ever had. Cool. Then today I came home and my wife said, "Thanks a lot, you've spoiled the kids." Ummm ... … [Read more...]

One Simple Rule to Improve Everything You Cook

December 12, 2007 (Updated March 28, 2014) by
Herbs / Spices, Uncategorized , ,

It's easy to get discouraged when you first start learning to cook for yourself. Nothing tastes as good as what Mom used to make. Heck, you can't even top the stuff that comes out of a box or a can or the frozen-food aisle.If this describes you, there's one thing I'll bet no one has ever told you that will get you through this roadblock: use salt. … [Read more...]

The secret to a perfect Thanksgiving turkey

November 23, 2007 (Updated March 23, 2014) by
Dinner, Fowl , , , ,

Roasting a delicious, beautiful, crispy-skinned, juicy turkey for Thanksgiving isn't nearly as hard as most people think. True, I've eaten enough dried out, flabby-skinned mounds of sadness to know that the secret is not well known. It's high time the secret got out. The first thing you have to understand is that the federal guidelines for cooking temperature are written by the same people who require a warning label on a cigarette lighter that the contents are flammable. In fact, the USDA … [Read more...]

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