Gator Pam Posted October 4 Share Posted October 4 (edited) Two nights ago I attended the community festive meal for Erev Yom Tov Rosh HaShanah at Chabad of Kirkland, so last night we cut into the challah and honey cake I made for the holiday. We had a marinated flank steak, so it was a great opportunity to try the corn I grew in my raised beds as roasted corn on the cob for the first time. Four ears of my corn experiment, grown in my raised beds at Marymoor Community Gardens. I did hand pollinate, but still have gappy corn. However, the ear in front was nearly perfect! Buttered and seasoned with dill weed. I’m pretty pleased with the interior crumb of the challah. Here’s my first slice of the challah I made. The interior of the upside down apple honey cake. My slice of honey cake with homemade whipped cream. A very happy and holy Days of Awe to all! Edited October 4 by Gator Pam Forgot to name the holiday 🤦♀️ 2 Link to comment Share on other sites More sharing options...
magickallight Posted October 4 Share Posted October 4 I so LOVE your posts - but they keep making me hungry and I have to go fix something to eat! You are worse than Food Network! 3 Link to comment Share on other sites More sharing options...
Hubbalance Posted October 4 Share Posted October 4 Looks so good!! 1 Link to comment Share on other sites More sharing options...
Gator Pam Posted November 1 Author Share Posted November 1 Happy Diwali! While I don’t celebrate this holiday, I would love to read about menus for those who do. Link to comment Share on other sites More sharing options...
Gator Pam Posted Sunday at 06:31 PM Author Share Posted Sunday at 06:31 PM 14 lb (or so, it’s not labeled) frozen bird is now defrosting on the bottom shelf of the refrigerator. On Saturday night I’ll rub it with sage and bay salt dry brine rub and place it in a food safe bag for another three days. The bird gets massages all over once a day over those three days. Wednesday morning I’ll put the bird on a roasting rack uncovered, pat any moisture not reabsorbed off via osmosis off with paper towel, and return it to the bottom shelf until Thanksgiving itself. 3 Link to comment Share on other sites More sharing options...
magickallight Posted Tuesday at 08:10 PM Share Posted Tuesday at 08:10 PM On 11/17/2024 at 12:31 PM, Gator Pam said: 14 lb (or so, it’s not labeled) frozen bird is now defrosting on the bottom shelf of the refrigerator. On Saturday night I’ll rub it with sage and bay salt dry brine rub and place it in a food safe bag for another three days. The bird gets massages all over once a day over those three days. Wednesday morning I’ll put the bird on a roasting rack uncovered, pat any moisture not reabsorbed off via osmosis off with paper towel, and return it to the bottom shelf until Thanksgiving itself. Any good recipes for chopped liver? I would really like to make it correctly for a change. Link to comment Share on other sites More sharing options...
tracy0504 Posted 11 hours ago Share Posted 11 hours ago On 11/17/2024 at 1:31 PM, Gator Pam said: 14 lb (or so, it’s not labeled) frozen bird is now defrosting on the bottom shelf of the refrigerator. On Saturday night I’ll rub it with sage and bay salt dry brine rub and place it in a food safe bag for another three days. The bird gets massages all over once a day over those three days. Wednesday morning I’ll put the bird on a roasting rack uncovered, pat any moisture not reabsorbed off via osmosis off with paper towel, and return it to the bottom shelf until Thanksgiving itself. So I’ve never let a turkey sit in the fridge that long prior to thanksgiving… I’m assuming this is not your first rodeo with a turkey and therefore it does not spoil thawing this far in advance… is this because of the dry brine? I am now thinking about getting my turkey tomorrow instead of Saturday when the stores will be extremely crowded because of your post… Link to comment Share on other sites More sharing options...
Gator Pam Posted 11 hours ago Author Share Posted 11 hours ago On 11/19/2024 at 12:10 PM, magickallight said: Any good recipes for chopped liver? I would really like to make it correctly for a change. If I remember, I’ll find my recipe on my laptop when we get power restored. I’m only bringing my phone out with me to recharge at places like the library while our power is still out. 1 Link to comment Share on other sites More sharing options...
Gator Pam Posted 11 hours ago Author Share Posted 11 hours ago 12 minutes ago, tracy0504 said: So I’ve never let a turkey sit in the fridge that long prior to thanksgiving… I’m assuming this is not your first rodeo with a turkey and therefore it does not spoil thawing this far in advance… is this because of the dry brine? I am now thinking about getting my turkey tomorrow instead of Saturday when the stores will be extremely crowded because of your post… We keep a refrigerator out in the garage for such tasks. Although it’s not set to the lowest temperature, things take a long time to defrost in that refrigerator. It can take three days to a week to defrost a five pound chicken, so I expected a 14 pound bird to be fine, before our power went out due to the bomb cyclone which blew through last night. All should be well, if power is restored soon. But current updates from PSE are not looking hopeful. That said, I’m seeing fresh turkeys currently for sale at Trader Joe’s with use by or freeze by dates of December 1st. As long as your refrigerator stays at least 40 degrees F or lower, a turkey for use on November 28th should keep fine. Link to comment Share on other sites More sharing options...
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