From Too Many Chefs - www.toomanychefs.com

November 20, 2004
Picks of the Week
Too Many Chefs post of the week

You report, we decide. Each week we pick three posts from the food-o-sphere and celebrate them. This week the three we've chosen are:

I. Fall weather calls for fall food. Over at Woolfit, it's mac and cheese time, but with a bit of mustard, pine nuts, and a bottle of Red Fox ale. I don't know that I'll be able to track down the Red Fox, but I'm sure a local micro will take its place nicely for my purposes.

1. Waiters are on our mind this week. First a maitre d' in deeply blue New York City's Freeman's restaurant refused to seat the Bush twins Jenna and NotJenna saying "I'm sorry we're full up right now, and will be for the next four years," and now this amusing post from Waiter Rant reminds us how the people who serve us often put on a bright smiling face while they're seething inside at our ignorance. Don't be that guy.

A. And no, we haven't forgotten what's coming up on Thursday for those of us in the U.S.A. Michael Chu at Cooking For Engineers presents a classic roast turkey. The presentation is simple, the pictures and instructions clear and the recipe summarization brilliant as usual. Read the comments. Lots of good discussion about "maintaining thermal energy" and why (despite what Meg in Paris thinks) stuffing is evil.

It's a shame Thanksgiving isn't a global holiday. It really should be. I'll be in southern Kentucky this week enjoying my in-laws' company over a good meal. Have a happy one and see you next week.

Posted by Barrett in Maryland at November 20, 2004 12:40 PM | TrackBack
Comments

Thanks Barrett! I am most flattered!

Posted by Meg on November 21, 2004 at 4:59 PM

Life is full of risks. A stuffed turkey is an inevitable one, though you can reduce the risk by rinsing your bird well and avoiding using raw egg in the stuffing. And, of course, cooking it well. So there.

Posted by Meg in Paris on November 23, 2004 at 5:41 AM

It's not the danger from the stuffing I worry about its the drying out of the bird. By the time the stuffing's cooked, the white meat's jerky.

Do you stuff a turkey if you deep fry it?

Posted by barrett on November 23, 2004 at 8:54 AM

While I agree with the stuffing==turkey jerky equation, AB recently did a Good Eats devoted to the heretical idea that it's possible to have moist bird and stuffing. He claimed success, but I don't know that it's worth the trouble--making dressing after the roast is just so much easier.

Posted by Sweth on November 23, 2004 at 12:27 PM