Turkey 911, a Leftover Potluck and the First State Dinner - The New York Times in 60 Seconds (Slashfood)
Nov 26th 2009 11:55AM Robin - you'll be fine. Just drop the heat and make sure the bird stays tented, with plenty of moisture in the pan. Stock - and lots of it - is your friend.
Oct 19th 2009 6:41PM Apologies if these aren't to your taste, but my point in putting these up was to note that Gourmet even made room for edgier, more experimental dishes. The chefs themselves personally loved these recipes -- Doc Willoughby noted on Twitter that Ian Knauer's duck fat doughnut recipe was the second best recipe he created in his tenure there.
A lot of these were personal recipes from the editors and test kitchen chefs, and I love that they were given a home. The rest of Gourmet's recipe legacy will live on via Epicurious and in Gourmet's cookbooks, but I love having these as evidence of process and their staffers' personal tastes. This is the sort of food you can savor when no one else is looking.
Give a recipe a try and see what you think.
Oct 16th 2009 11:33PM Pork is classified as a red meat by the USDA, because of its myoglobin content. The "other white meat" designation was part of a Pork Board marketing campaign.
Per the USDA's website, "Pork is classed as "livestock" along with veal, lamb and beef. All livestock are considered "red meat."
Oct 5th 2009 11:22AM I'm heartbroken. That's a lovely bunch of people and a deeply inspiring publication. It will be sorely missed.
Sep 29th 2009 11:25AM Oh Capt. Pants? We've already sampled the brains & eggs. For science. http://www.slashfood.com/2008/12/29/brains-and-eggs/
Sep 3rd 2009 11:54AM When, oh when will the cheftestants learn that they'll never EVER win with a pasta salad and will almost inevitably get chastised for it at the very least? Didn't that happen at the block party?
Aug 5th 2009 6:12PM Hey there - we are putting the dates back on. It was just a technical glitch and they'll be back soon.
Jul 27th 2009 6:15PM Hi Seth! I did try the eyeballs. They were just a bit...squishy. Not especially flavorful The brain, however -- that was good eatin'! Really rich and deep.
The whole process really was a joy. Do you live somewhere it's easy to get?
Jun 18th 2009 5:12PM Yup. That's my arm, all right.
Jun 16th 2009 10:56AM Hi K.
Look in the tucked-away corner of your supermarket's meat case. If they have hearts, they'll likely be by the chicken liver, giblets, etc. and should be fairly inexpensive. Let me know how you fare!