hey guys i made a turkey

So my roommate and I had a few friends for Thanksgiving dinner last night. He made Minnesota wild rice which are actually really good. I really like the texture and flavor of the rice. I think it will definitely be a staple in my diet now. Other people brought roasted potatoes, mashed potatoes, chicken bruschetta, ham, stuffing, mac and cheese, pies (pumpkin, apple, blueberry), ice cream, and a brownie cake. I also made green bean casserole but that was made from canned green beans and cream of mushroom soup .

For the turkey I followed the braise and roast method recommended by Michael Ruhlman. Normally I don’t like turkey as it is usually dry but this method makes it flavorful and moist.

Basic steps as follows:

Saute some carrots, onions, celery with 2 TBSP tomato paste. Add 1 quart chicken/turkey stock, 1 quart vegetable stock, and 1 bottle of white wine. Add salt to taste. You can also add some herbs here, we had some bay leaf, sage, parsley, and tarragon.

Bring this to a boil. Meanwhile clean out your turkey (remove the giblets and neck) and stuff it with a halved lemon, leftover herbs, and an onion. Put the turkey in a roasting pad and add the braising liquid. Make sure the liquid comes up to the legs or about midway. You can add more water to the braising liquid.

Preheat an oven to 450 and throw the pan in there (don’t actually throw it in because you will get hot liquid all over you and the kitchen). Lower the heat to 350 and cook until the breast temperature hits 150F or ~3hrs for a 12 pound bird. Baste the turkey with butter every half hour or so. I did it every hour. You can also check on wolframalpha for a good estimation of how long the turkey should cook based on it’s weight and oven temperature. It uses the heat equation and assumes the turkey is a sphere.

Then take out the turkey and remove the legs, thighs and wings from the body. Place these in the braising liquid and continue braising for another 15-30 minutes. By this time the breast should have rested and cooled so remove the breasts from the body. Shred the rest of the meat that is left on the turkey and add these to the braising liquid. Then place the breasts on top of the rest of the meat so that it is not in the braising liquid.

Broil until the skin is crisp. Then carve and serve! I hope you all had a great Thanksgiving too (whoever still reads this).

Burmese food part 4: Mohinga

Mohinga is the national dish of Burma and one of my favorite soups. It’s a fish stew that is thickened with ground rice (not the same as rice flour which is very fine). The best part of this soup are all the condiments you can put on it like all sorts of fritters, youtiao, eggs, pork blood, etc. ¬†You can also put the stem of the banana tree in here. It has the texture of a celery and essentially no flavor. The inner parts of the stem are very tender almost like an artichoke but the outer parts are more crisp like the celery.

mohinga

mohinga - burmese fish noodle soup

ABC Seafood Restaurant (St Petersburg)

This is one of the places my family goes to for good Chinese food. It’s a half hour drive from where we live but we really don’t have a choice since there are a lack of good Chinese food options in Sarasota area.

fish tanks (ABC seafood)

Salt and pepper calamari

salt and pepper calamari (ABC seafood)

Salt and pepper shrimp (See how to make it here)

salt and pepper shrimp (ABC seafood)

Seafood pan fried noodles

seafood pan fried noodles (ABC seafood)

Pipa Tofu

special braised tofu (ABC seafood)

Red bean soup dessert

red bean desert soup (ABC seafood)