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remsaverem is coming to NYC for annual Thanksgiving debauchery (and by debauchery I mean some serious PJs-clad Buffy watching and raids upon Beacon's closet). There a whole thing where I am keeping a turkey in the bathroom on a liquid whiskey diet, but under the influence of Jameson the turkey has turned into a quaint Dickensonian drunk, it sings drinking songs in Olde Yenglish and even learned some Russian jokes, so obviously it's not going to be a Thanksgiving meal now. It's going to be My Little Turkey Mr. Gilbert. Everyone, say hi to Mr. Gilbert. So my question is: if I cook a store-bought turkey in whiskey, will that result in a) a yummy feast, b) a gross culinary equivalent of Frankenstein's monster that will demand a mate and run off to the Arctic, or c) a fire on my stove? It's scenario C that I am concerned about. Because, you know, alcohol. Whiskey & flames seems like a bad combo outside of a metaphorical realm. But people cook with wine. And there is vodka sauce. Help! My cooking repertoire pretty much consists of mashed potatoes and an atavistic offering from my childhood: the Lemon Zoo which is what happens when you soak bread in water, sprinkle liberally with lemon juice, make primitivist "animals" out of the resulting dough, fry it in the pan, and make your parents eat it. I am no cook! I only just bought the Joy of Cooking at a thrifstore for a dollar, (and, incidentally, I hear universaldonor reads it for fun, especially the recipies involving brains, which proves beyond all doubt that universaldonor's intimate and anthropological knowledge of zombies is explained by the old adage "it takes one to know one"). So I need the input of all of you people who actually know how to cook. Come on, I know all of you girls can work that stove! It is the un-50s after all! Get with the program!
remsaverem is coming to NYC for annual Thanksgiving debauchery (and by debauchery I mean some serious PJs-clad Buffy watching and raids upon Beacon's closet). There a whole thing where I am keeping a turkey in the bathroom on a liquid whiskey diet, but under the influence of Jameson the turkey has turned into a quaint Dickensonian drunk, it sings drinking songs in Olde Yenglish and even learned some Russian jokes, so obviously it's not going to be a Thanksgiving meal now. It's going to be My Little Turkey Mr. Gilbert. Everyone, say hi to Mr. Gilbert. So my question is: if I cook a store-bought turkey in whiskey, will that result in a) a yummy feast, b) a gross culinary equivalent of Frankenstein's monster that will demand a mate and run off to the Arctic, or c) a fire on my stove? It's scenario C that I am concerned about. Because, you know, alcohol. Whiskey & flames seems like a bad combo outside of a metaphorical realm. But people cook with wine. And there is vodka sauce. Help! My cooking repertoire pretty much consists of mashed potatoes and an atavistic offering from my childhood: the Lemon Zoo which is what happens when you soak bread in water, sprinkle liberally with lemon juice, make primitivist "animals" out of the resulting dough, fry it in the pan, and make your parents eat it. I am no cook! I only just bought the Joy of Cooking at a thrifstore for a dollar, (and, incidentally, I hear universaldonor reads it for fun, especially the recipies involving brains, which proves beyond all doubt that universaldonor's intimate and anthropological knowledge of zombies is explained by the old adage "it takes one to know one"). So I need the input of all of you people who actually know how to cook. Come on, I know all of you girls can work that stove! It is the un-50s after all! Get with the program!
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no subject
Date: 2003-11-09 10:03 am (UTC)Hi, Mr. Gilbert.
You should not cook a turkey in whisky, because even though whisky barbeque sauce is good on a chicken, you do not want a very Tex-Mex thanksgiving. I, also, read Joy of Cooking for fun and before going to sleep, although I forget exactly what the temperature is or how many minutes per pound. What I do know is that you first baste the turkey with butter, and rub sage and thyme (occasionally marjoram, if you want to go totally nuts) onto the skin, then proceed, every 20 minutes, to re-baste the turkey with a combination of chicken stock and butter, as well as the fat drippings that have baked in the pan. The first part of the cooking is under aluminum foil. Read the joy of cooking. Do not give yourself a jack daniels turkey. It will be nasty.
I'll be back Tuesday night.
no subject
Date: 2003-11-09 10:38 am (UTC)love, belle
no subject
Date: 2003-11-09 02:37 pm (UTC)I would love to see you and Mr. Gilbert, preferably armed with some popcorn, hot chocolate, and Buffy. I've sort of lost the ability to talk, but that may return within the week. I'm hoping.
no subject
Date: 2003-11-09 03:18 pm (UTC)i totally understand the phone thing, but if you can email me or post on here exactly when you are getting back, that would be swell.
i miss you!
no subject
Date: 2003-11-09 05:23 pm (UTC)no subject
Date: 2003-11-09 09:01 pm (UTC)no subject
Date: 2003-11-09 10:43 am (UTC)no subject
Date: 2003-11-09 03:20 pm (UTC)no subject
Date: 2003-11-09 04:53 pm (UTC)no subject
Date: 2003-11-09 07:30 pm (UTC)-mjm
no subject
Date: 2003-11-09 10:01 pm (UTC)we'll try this again
Date: 2003-11-09 10:05 pm (UTC)Re: we'll try this again
Date: 2003-11-09 10:05 pm (UTC)Re: we'll try this again
Date: 2003-11-09 10:08 pm (UTC)1 cup red wine or whiskey
1/2 cup olive oil
1 tablespoon fresh chopped thyme
1 tablespoon fresh chopped rosemary
1 tablespoon minced garlic
1 tablespoon coarse ground coriander
1 tablespoon coarse ground black pepper
1/2 tablespoon salt
(marinate turkey cutlets in fridge at least 6 hours or overnight)
www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_24836,00.html
www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_18682,00.html
www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_21929,00.html
seltix
Re: we'll try this again
Date: 2003-11-09 10:09 pm (UTC)sorry for all the extra posts, nica
seltix
Re: we'll try this again
Date: 2003-11-09 11:15 pm (UTC)jack
Date: 2003-11-09 01:04 pm (UTC)i'd suggest using jack in the basting juices, as well as adding it to the stuffing mix you put inside the bird. that way you get the flavor from inside and out.
my concern, and i get the feeling this is unfounded, is that you make sure you have enough jack for pure consumption, outside of the cooking. with three of you drinking now, there has to be enough to go around for a really happy t'day.
seltix
Re: jack
Date: 2003-11-09 03:22 pm (UTC)waaaaaaaaaaaaaaaaaaaaait a minute
Date: 2003-11-10 03:30 am (UTC)Whiskey & Turkey
Date: 2003-11-10 05:48 am (UTC)You could melt some butter, throw in a little corn oil, and some whiskey, and then baste. That gives enough fat in the beginning to prevent drying out.
Or just make a whiskey sauce instead of gravy.
ZP
no subject
Date: 2003-11-10 07:24 am (UTC)no subject
Date: 2003-11-10 05:49 pm (UTC)-mjm