posted by Dave Arnold     A while back we did a post on whether or not the type of ice you use in a shaker affects the dilution and temperature of your finished cocktail. Turns out it doesn’t (most of the time). For the nitty-gritty see here and here. Most people say, “Yeah, I know about […]
posted by Dave Arnold  We are the “Tech N Stuff” blog. Here is some “N Stuff.” I have many pig books.  Bacon and Hams, by George J. Nicholls, is one of my two favorites of all time (here is the other). It is weird, witty and beautiful – and unavailable today. It was published in 1917 […]
posted by Dave Arnold I hope everyone had a good Thanksgiving, and that your birds turned out well. Here’s the conclusion to my turkey saga (read the rest here, here, and here): To recap, I made a boneless bionic turkey with aluminum sprinkler-pipe leg bones and cooked it in duck fat and butter using a […]
posted by Dave Arnold Here is a recap of what we know about cooking turkeys: The breast meat should be cooked to 64 or 65 degrees C. The leg meat should be cooked no lower than 65 degrees C. The longer you cook turkey meat, the worse it gets. The turkey should be served whole. […]
posted by Dave Arnold Last Saturday I made my pilgrimage to Manhattan Live Poultry to get this year’s turkey. I was extremely happy with the quality of last year’s bird, and I like picking out the animal – I can be sure the bird is healthy and the slaughtering is humane. The guys aren’t rough with the birds. Other than […]
