Comments on: Doin’ da’ Bird

By: B. Durbin

B. Durbin — Sat, 10 Dec 2005 21:02:30 +0000

Not a ham recipe, but a ham sideâ€” 1 cup of orange juice and one tablespoon of cornstarch, mix while cold, then heat until it thickens. You can add either raisins or dried cranberries while it’s cooking, and spice with a little brown sugar and cinnamon, but really, two ingredients are all that is necessary.

And the ham, of course.

By: Dr Bob

Dr Bob — Thu, 08 Dec 2005 05:34:52 +0000

Hi Kim,

I got a killer recipe for a stuffed glazed roast pork tenderloin from a friend last year, and made it for Easter–best pork I’ve ever had, bar none. Not sure if it’ll be on the agaenda for Christmas, but if/when it is I’ll post it here.

By: Kim

Kim — Thu, 08 Dec 2005 03:20:47 +0000

I never expected to find this when I clicked over here today! I have a itty bitty turkey in the freezer (not a butterball – will never touch those again!) and I’m going to try a mini version of this sometime this month.

Hey, we usually have a ham at Christmas, any special tricks up your sleeve?

By: dave s

dave s — Wed, 07 Dec 2005 18:50:26 +0000

I have for several years brined my turkeys with a saturated sugar/salt mix, some crushed garlic too, for a day before roasting. People usually say nice things about the flavor.

The thing I did this year which I think is a big improvment is I bought a second rack and couple of those silicon mitts – so I start it out breast down, roast for a while, sandwich it between the two racks, grab hold of it with the mitts and turn it over. I did a 22-lb bird this time and turned it just fine, and I don’t know any safe way to turn a bird that large otherwise.

By: Dr Bob

Dr Bob — Wed, 07 Dec 2005 04:35:50 +0000

The kitchen elves were very busy that day–probably because they knew the media would be present. Ordinarily, the elves work at a decidedly more relaxed pace–and the kitchen shows it.

The roasting pan is a bone of contention between my wife and I. When I cook, she is the cleanup elve (& vice versa), and she complains bitterly that the pan is too heavy and hard to clean (it’s not, really–cleans up very easily, although it is heavy). She demands that I use the disposables. Nevertheless, Chef Robert calls the shots, and I’m standing on my principles. (That sometimes means I get to clean it myself).