RE: What are you having for Thanksgiving? (Full Version)

All Forums >> [Casual Banter] >> Off the Grid



Message

ChatteParfaitt -> RE: What are you having for Thanksgiving? (11/17/2012 11:19:03 AM)

I've never brined anything but a turkey, though I'm sure you could do a chicken, duck or goose as well.

I may try brining the next time I do a roast chicken, just to see how it turns out. I do a lemon pepper chicken roast, and the brining would add to that flavor, since I use citrus in my brining formula.



freedomdwarf1 -> RE: What are you having for Thanksgiving? (11/17/2012 11:25:56 AM)


quote:

ORIGINAL: ChatteParfaitt

Somehow I didn't realize you had lived here. In that case you know what 'real' and 'true' football is then.




I guess you're comparing your 'football' and our 'soccer'??
Well your football is only known as 'football' in the US.
'Soccer', as you call it, is known as football just about everywhere else in the world. lol.
Just as a point of curiosity, why would you call something 'football' when you pick up the ball and run with it??
That notion completely escapes me!

That aside, I have no inclination for either sport.
Actually, I can't stand it; neither can the wife.
I won't have it on my TV at all - it's banned in our house.
The same goes for horse-racing, dog-racing, rugby, cricket... just about every sport except the F1.




AthenaSurrenders -> RE: What are you having for Thanksgiving? (11/17/2012 12:42:31 PM)

Also English so probably nothing special here. I might make my American husband a ham, but honestly he'd eat ham with corn and potato every day if he could. And he doesn't care for yams.

There is a pumpkin sitting on my kitchen counter just begging to be transformed into pumpkin pie. Oh man, I love pumpkin pie. But no, little pumpkin, you are destined for nice healthy soup.



DomKen -> RE: What are you having for Thanksgiving? (11/17/2012 1:15:46 PM)

quote:

ORIGINAL: ChatteParfaitt

I've never brined anything but a turkey, though I'm sure you could do a chicken, duck or goose as well.

I may try brining the next time I do a roast chicken, just to see how it turns out. I do a lemon pepper chicken roast, and the brining would add to that flavor, since I use citrus in my brining formula.

It works great on all poultry and most pork.

I just picked up a, remarkably expensive, pastured heirloom turkey for the big day. A bunch of friends are all in town alonish this year so we're doing Thanksgiving together and several of us wanted to try one of these birds to see if it is really better than the standard supermarket bird which it better be at those prices.

Beyond that I have no idea what else I'm having since all the sides and desserts are being brought by the other guests while I roast the bird.



ChatteParfaitt -> RE: What are you having for Thanksgiving? (11/17/2012 1:33:30 PM)

I would have never thought of it for pork, so ty, as I sometimes buy cheaper cuts and brining should work a miracle on those.

I've gone for the heirloom turkeys in the past as well, and not only can I taste a difference, but Himself can as well. They are noticeable better. But wow the price. A 15 pound turkey costs me $70 instead of $15 -- that is just a huge difference to me.

I do it when I can but this year we are going out of town for my birthday and we have to save the pennies.




Level -> RE: What are you having for Thanksgiving? (11/17/2012 1:48:10 PM)

Ken and Chatte, I've a few mentions of brining steaks, which I'd never heard of. I may give it a shot.



ChatteParfaitt -> RE: What are you having for Thanksgiving? (11/17/2012 2:10:19 PM)

I do not brine steaks, and would not, that sounds wrong to me. The steaks I buy are high quality meat that should not have extra water introduced. (I could maybe see brining certain lower quality cuts of beef).

I *DO* marinade my steaks.

Here a quick and easy recipe I have come to adore:

For 2 8oz steaks:

2 tab olive oil
1 tab lime juice
1 tab honey
2 gloves garlic, crushed

Mix everything together and toss with steaks into a plastic storage bag. While burping the bag, massage marinade into steaks. Let sit for an hour or two, flipping and massaging bag once more.

I use this marinade as a base for so many things, from seafood to beef to vegetable, it's amenable to adding additional herbs and spices.



Level -> RE: What are you having for Thanksgiving? (11/17/2012 2:26:38 PM)

That sounds good :-)



metamorfosis -> RE: What are you having for Thanksgiving? (11/17/2012 2:33:09 PM)

Soy braised turkey legs, vegetables, steamed rice. Haven't decided on dessert.

Pam



DomKen -> RE: What are you having for Thanksgiving? (11/17/2012 2:49:14 PM)

quote:

ORIGINAL: ChatteParfaitt

I would have never thought of it for pork, so ty, as I sometimes buy cheaper cuts and brining should work a miracle on those.

I've gone for the heirloom turkeys in the past as well, and not only can I taste a difference, but Himself can as well. They are noticeable better. But wow the price. A 15 pound turkey costs me $70 instead of $15 -- that is just a huge difference to me.

I do it when I can but this year we are going out of town for my birthday and we have to save the pennies.

brined supermarket pork chops can be grilled without becoming shoe leather.

The heirloom turkey ran me over $80 and I wouldn't have bought it except everyone chipped in. It had better be incredibly good for the price and hassle, I had to drive to the farm and pick it up.



DomKen -> RE: What are you having for Thanksgiving? (11/17/2012 2:52:24 PM)

quote:

ORIGINAL: Level

Ken and Chatte, I've a few mentions of brining steaks, which I'd never heard of. I may give it a shot.

For beef I usually salt the lower quality cuts. You simply heavily salt the otside of the roast or steak and let it sit loosely covered in the fridge overnight. The salt gets absorbed and will hold onto the internal juices while seasoning the whole piece of beef. Just brush off any salt still on the outside before cooking. 



playfulotter -> RE: What are you having for Thanksgiving? (11/17/2012 3:07:54 PM)

Honey-Baked Ham, scalloped potatoes, succotash, green beans with almonds and pumpkin pie and who knows what else.



freedomdwarf1 -> RE: What are you having for Thanksgiving? (11/17/2012 3:08:35 PM)

I hadn't heard of 'brining' until I read it in this thread today.

So I looked it up.


From what I read about it, I'm really glad I have never used it before.
Nothing I have ever cooked, either in the US when I was there or here in the UK has ever been dry or tasteless.
In fact, just about everything I cook is extremely moist and usually extremely tender and certainly full of flavour.
When I cook a steak, the juices run out - and it's not 'bloody' at all... all juice and cooked to 'brown' all the way through and tender enough to cut with a fork.

Maybe it's the way I cook things, I don't know.
Maybe others over-cook or cook too fast or for too long.
Possibly it's because I don't like 'wet' meat on my plate.

I just don't feel the need to 'brine' anything at all.
But that's just me I guess. Each to their own.




OsideGirl -> RE: What are you having for Thanksgiving? (11/17/2012 3:10:53 PM)


quote:

ORIGINAL: DomKen

brined supermarket pork chops can be grilled without becoming shoe leather.


Alton Brown's Molasses and coffee marinated pork chops are amazing!



Level -> RE: What are you having for Thanksgiving? (11/17/2012 3:14:40 PM)

Brine you some meat while watching some football

[:D]

Ken, thanks for the tip.



freedomdwarf1 -> RE: What are you having for Thanksgiving? (11/17/2012 3:18:06 PM)


quote:

ORIGINAL: DomKen
brined supermarket pork chops can be grilled without becoming shoe leather.

I cook supermarket pork chops without brining and they always turn out very moist and succulent and are almost 'mashable' where they are so soft and tender. You wouldn't need a knife to cut them.

I guess 'brining' isn't so popular over here because it's just not needed?
Maybe Amercican cuisine has gotten so bad on average that brining has become the way out to make it more palatable?

Just some musings because I don't really have an answer as to why someone would want to brine anything.



ServosCor -> RE: What are you having for Thanksgiving? (11/17/2012 3:26:23 PM)

    I don't think our cuisine has gotten so bad that we must brine it to make it palatable.  I think brining simply enhanses the natural flavor of the meat and adds layers of additional flavors depending on what your brine is made up of.   Simply my own theory. 



OsideGirl -> RE: What are you having for Thanksgiving? (11/17/2012 3:39:44 PM)

Part of it is the anti-fat movement. Many animals have been bred and fed to produce less fat, pork in particular. Lean meat is not as tender.



freedomdwarf1 -> RE: What are you having for Thanksgiving? (11/17/2012 3:47:13 PM)


quote:

ORIGINAL: ServosCor

    I don't think our cuisine has gotten so bad that we must brine it to make it palatable.  I think brining simply enhanses the natural flavor of the meat and adds layers of additional flavors depending on what your brine is made up of.   Simply my own theory. 


So you feel that adding water into the meat enhances it??
I don't.

That has been my mega-gripe with the supermarkets that do that with pre-packed pork and ham and increasingly with birds and seafood.

It's not that I object to pre-packed produce, what I object to is the added water/brine bit that you see on the packaging - I avoid stuff like that with a vengeance.
Every time I have inadvertently picked up a joint/bird that has this 'feature' I have found it to be wet and sloppy and very tasteless - even after I have marinaded it or packed it with herbs etc. Even the family don't like those pre-packed items 'with added brine/water'.

IMHO, I like my pork to taste of full-flavoured pork, not watered-down pork that needs to be over-flavoured/spiced to make up for the watery flavour. The same for my other meats. What I cook is tender and succulent and wouldn't need brining.
And FWIW, I often buy the cheaper cuts of meat as the budget doesn't always run to the top-end cuts every week.

But I guess everyone's taste buds are different.




needlesandpins -> RE: What are you having for Thanksgiving? (11/17/2012 4:03:17 PM)

i'm wondering if you are being argumentative just for the sake of it.

it is virtually impossible to grill a pork chop and have it flake with a fork.

i think that maybe you are also confusing brining with what supermarkets do which is to inject a solution into meat so that it lasts longer, and weighs more.

and seriously, if you have anything that isn't braising steak cooked brown all the way through you are doing it wrong. good steak should be pink in the middle at the very most.

so you don't like the way some people prepare their meats, get over it you're not invited for dinner.

needles



Page: <<   < prev  1 [2] 3 4 5   next >   >>

Valid CSS!




Collarchat.com © 2025
Terms of Service Privacy Policy Spam Policy
4.785156E-02