A Quote by Alex Guarnaschelli
Repeatedly opening the oven - or worse, taking out the turkey to baste it - slows down the momentum of cooking.
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My sense of humor is a turkey, and I pull it out of the oven and baste it in reality.
I always buy the smaller turkeys. On the pre-baste put pats of butter on the meat under the skin, put the skin back on, put a bunch of seasoning on the top, call it a day, put it in the oven. With a 10 - 12 pound turkey you are done in a couple of hours.
With a novel, no matter where I am in it, I'm fretting about it. Every time I write a book, it starts with great forward momentum. Then there seems to be a period where it slows down a bit, and other things intervene. Then I gain momentum.
We don't yet call it 'Thxgvng,' because any holiday whose centerpiece sits in an oven for four to six hours, after having sat out for as long to reach room temperature, must be spelled all the way out. Cook a turkey. You'll see. This is to say that you're not just roasting a turkey, obviously.
Shooting a season can be a grind. It can be seven to eight months of work. Once you stop, it slows down any momentum you had.
When it comes to playoff time, the game slows down, the offense slows down and you've got to be able to get stops.
Be aware of what you cook tomatoes with. The high acid content of the tomato slows down the cooking process of some other foods. Dried beans cooked with tomatoes added to the pot can take up to 20 percent more cooking time than beans without tomatoes added.
When we use power to cause someone else not to succeed so that we can succeed, it slows our vibratory frequency. It slows us down. When we slow down we experience unhappiness.
I had this fantasy of becoming a neurosurgeon. You know, the normal Jewish boy fantasy, but I wanted to be a neurosurgeon for some reason. So I started in this unpleasant way. I was an assistant to the coroner, opening up corpses, taking the innards out, opening skulls, taking the brains out.
What has been happening in Turkey. The country has been taken over by the present rulers and they have been very, very skillful and taking over everything and taking over control over everything and now taking control over the judiciary. They will be taking over the constitution. Unless there will be some radical change, which is unlikely, I will say the tradition of Kemalism will be dead in Turkey. And Turkey is becoming a more Islamic state, in the traditional sense.
Every time you make a fruit crisp for me, you are my favorite person in the world. It's something delicious and warm, right out of the oven. I mean, what more could anyone want? And all you're doing is taking the best fruit of the season, putting a crumb topping on it and putting it in the oven.
I was baking cakes for a gourmet shop and put two chocolate cakes in oven to bake and when I opened the oven an hour later, they were raw - the oven wasn't working. I didn't know what to do. I couldn't borrow an oven and I didn't want to waste the batter, so I came up with the idea of steaming them and they came out great! Thick and fudgy, like pudding cake. That happy accident was always in the back of mind.
Cooking Tip: Wrap turkey leftovers in aluminum foil and throw them out.
Mom cooked a lot of turkey when I was growing up. Turkey meatloaf, turkey burgers, ground turkey shepherd's pie - my childhood was the Bubba Gump of turkey. You'd think I would be sick of it, but when I find gems like Gwyneth Paltrow's turkey meatball recipe, it's as though the fowl is no longer foul to me.
There is really a je ne sais quoi about turkey cooking - the air of festivity, the family squabbles, the constant basting - that does not apply to the turkey breast, which is, really, a convenience of food... A turkey without seasonal angst is like a baseball game without a national anthem, a winter without snow, a birthday party without candles.
If you really love stuffing, wait until the turkey comes out of the oven, add some of the pan drippings to the stuffing, and bake it in a dish. That's called dressing, and that's not evil - stuffing is, though.
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