My oven-related mojo is 'way off this year, but I have managed to produce two pies: rustic apple and Meyer lemon custard. I’m hoping that the lemon custard didn’t curdle and that the shortbread crust behaved. And WTH with the condensation on it…
Also, the turkey is out of the oven and keeping safely warm and guarded.
ETA: the lemon pie is delicious!
I bought a japanese mayo once for my father in law, but I couldn´t tell the taste of it from the local ones. My wife loves homemade mayo, I think we will try t make it one of these days.
I made roasted cabocha once. My brother and nephew laughed a lot because they said they never saw a vegan barbecue. They ate and liked it. I smiled with arrogance.
You can also cut the cabocha into thin slices, fry it with a little of olive or any other neutral oil and eat with different sauces. I made a sauce with mayonnaise and japanese mustard.
So far, we’ve only done squash risotto, pies, and added to chunks to mixed roast vegetables.
We’ve got two or three on the counter stilll, might look into some of those recipes…
It looks very good. Thank you!
Happy accident here this morning!
I made an herb-garlic butter for injecting the turkey breasts before going on the smoker, following Chef Tom’s instructions from All Things Barbecue (link below). I didn’t use the spicy rub that he uses, since we’ve got people who don’t do well with spicy.
Anyway, after the turkey was put on the smoker, I still had a sauce pan coated with delicious herb butter with three half-cloves of softened garlic in it. Hmm. What to do? 
I whipped 4 eggs like I was going to make a French omelet, but dumped them into the saucepan with the herbed butter on medium low and stirred continuously with a spatula until they started to set, turned it down to low, stirred for another couple of minutes, then served topped with grated pecorino Romano cheese.
These were eggs to eat with a spoon. The garlic was so soft and mild, you could barely tell it was there other than the flavor. Happy accident!
Herbed butter injection starts at 6:37
i just put a 15 pound lasagna in the oven about 10 minutes ago. i made the sauce last night. a bright, spicy tomato based sauce with ground sirloin, hot italian sausage, and diced pepperoni for meat, along with some finely chopped serrano peppers to enhance the spiciness. this morning i parboiled the pasta and then stopped the cooking with a bowl of ice and water. i just made the cheese filling with whole milk ricotta and sour cream along with a generous handful of chopped parsley from what’s left of our herb garden out front.
we’ll have garlic bread for our side dish and for dessert i tried a recipe for chelsea buns. since i had no raisins or currents i substituted some finely diced fresh apples i cooked a little bit with spices, light brown sugar and butter. they look really good and everything is starting to smell wonderful.
Has anyone ever survived this and ate Turkey from this method?
Recipe for Japanese style simmered kabocha
With a sharp heavy knife cut the kabocha in half, scoop out seeds and discard. (Microwaving the pumpkin for a few minutes can soften the skin to make cutting easier)
Cut the kabocha into rectangular pieces about the size of a fun sized snickers with the skin still on.
Boil 4 cups of bonito dashi (4 cups of water, 4 tsp of dashi powder), 1/4 cup of sugar, 1/4 cup soy sauce, 1/4 cup cooking sake or mirin
(This is an all purpose broth for simmering all sorts of veggies)
Add kabocha pieces and turn down heat to a simmer. Simmer for at least 30 min. When skin is soft enough to pierce with a fork.
Best if let sit overnight. Can be served cold or reheated.
The difference between Japanese and American Mayo is the Japanese one has a lot more MSG and has a near infinite shelf life.
I am finding the stuff in supermarkets these days. Acme and Target have it in my area. But I am also less than 2 miles from both a Korean and Japanese supermarket. So it could just be a neighborhood thing.
I only saw this on a TV show in the 1990s. I thought it was some kind of joke.
I have fried probably 50 turkeys in the last 20 years. Never been to the ER or needed the fire department.
Bourbon pumpkin pie is in the oven…
Nice! I think the problem is that not everyone is careful. Cooking recklessly can cause disasters.
But, how does it taste? I mean, I think a turkey is such a big bird, how long does it need to be immersed in the hot oil to be ready to eat? I never imagined that this would be an effective method of cooking a bird.
Tortilla?
Deep-fried turkey cooks for 3-1/2 minutes per US pound – so, about 45 minutes for a 13-lb hen. Taste can vary depending on your marinade or paste or rub. I met a guy in St. Louis, Rendell, that mass-fries like 30 or 40 turkeys every year and sells them. He often uses orange Fanta for a marinade. Hell, he’s probably frying right now.
Thank you.
I think that for most people it is better to buy a fried turkey than to try to make one at home.
Oh, yes. It’s a big pain in the ass. I mainly do it for large gatherings, like our “friendsgiving” tradition where there’s 50 people. Thanks to COVID, this will be first year since 1993 that I have done no frying. Frankly I’m more than OK with that.
