Nov
23
2007
Holy frick! This new recipe blow my last roast turkey straight out of the water. Hands down, this is a superior recipe. This was an amalgamation of four different recipes that I found. I need to write up a final recipe of what I actually did so that I can use it again. It was just ridiculously good. I only messed up the skin a little bit. Nothing I can’t change next year. Damn. I think I may have finished a third of it by myself. The last two roast chickens I made recently definitely gave me some ideas in this recipe. I’m glad it worked out. I ate a lot today and I think I’m going to pass out now.
A few things that I am thankful for:
- My family
- My friends
- My mind
- My cooking experience
- New music, like Sara Barielles
- Old music, like Green Day and Chopin
- My bed
- My health
I hope everyone enjoyed their Thanksgiving.
Thanksgiving 2007 Photos
Nov
22
2007
Here’s a photo I took yesterday before I started my whole cooking process. This year, I’m trying a new recipe. Not that the old recipe sucked — it’s amazing — I just wanted to improve on it. I changed the brine recipe to include a bunch of different herbs and wine. The roasting portion of the recipe is about the same. I added a few slice of citrus fruit in the cavity for a little flavor. I also used homemade herb butter to rub down the turkey. It smells good so far.
Thanksgiving 2007 Photos
Oct
03
2007
Poulet Basquaise
Originally uploaded by JavaJunky
This is my first attempt at one of Anthony Bourdain’s recipe. It was a total success. The recipe from Les Halles Cookbook. I picked one of the easier ones. It was very easy. Simple ingredients. After cooking it once, I know I can throw out this dish in just over half an hour. That’s a very comforting thought. Such a delicious dish with relatively small amount of work. I can’t wait to try out more of his recipes.
This is also my first meal (not counting the apple) that I prepared with my new chef knife. I actually didn’t use it that much since there wasn’t that much prep work.
After cooking this dish, I can definitively recommend the Les Halles Cookbook. His instructions are well-worded and easy to understand. If you can stand being called an “idiot” or told to use your apron as a noose to hang yourself, you’ll love it. Cruel to be kind, right? And if you watch his show enough, or listen to his audio books, you can hear his distinct voice instructing you in your head. Maybe that just me.
Oct
01
2007
I just got this yesterday after buying my new knife. I started reading the introduction and it’s already got me hooked. Even if I don’t end up cooking anything from this, I’d still read the whole thing just because Anthony Bourdain is just so good at saying what he wants. Nothing is held back. It’s just the truth and he’s hilarious. If you don’t understand what I mean, go watch No Reservations on the Travel Channel, not the Catherine Zeta-Jones movie that totally ripped the title from it. I warn you, the show is frickin’ addictive.
Les Halles Cookbook is not your ordinary recipe book. It’s contains the recipes that Tony actually serves at Les Halles (only scaled down). However, the manner in which he writes the instructions is in his style of writing. Sarcastic. Mean. Blunt. Humorous. It’s great so far. I can’t say how good the actual recipes are until I try them out. I’m sure they’re great though.
