Cooking for myself always seems a little disheartening. And I don’t feel confident enough to cook for other people very often. But when I do, I really enjoy it – it’s a strange blend of chemistry, craft and philosophy.
I must say, the food was pretty gosh-darn good yesterday, and seemingly justified all the work. Alton Brown’s turkey directions, which I followed slavishly to the letter, turned out to be totally worth it. Some may call me obsessive, but the turkey came out of the oven the most beautiful Norman Rockwell creation, and tasted fantastic. I love using the temperature probe that stays in the oven – you don’t have to keep checking the turkey, trying to judge when it’s done, etc. You just set the temp you need to reach, and that’s it. And the infamous brining really seemed to lock the juices into the turkey.
Anyone want leftovers?
*raises hand sheepishly*
Cooking is very enjoyable. Frequently, you get to play with knives and fire, and then you get to eat something.
Hey, Matt and I can be over Sunday night at 6:00? Should we bring wine? Bread? I’m *so* not interested in confronting my own kitchen right now.
You’re my cooking hero, Adam. I don’t think I could accomplish such a wonderful meal.
Re brining: Told ya so!
Haven’t done a brined turkey, but my wife has brined pork before and it BBQs fabulously.