GardenStater's Profile

If I weren't at work, I'd be making this right now. Glad tomorrow's Saturday.

I agree with those who find Starbucks coffee too dark. I've never enjoyed it, and can't stand the pretentious names they give everything.

My brand of choice is Eight O'Clock whole beans (the original formulation; it used to come in a red bag). I own a Cuisinart coffeemaker that has a thermal carafe and a built-in grinder. EOC makes a delicious, fresh cup of coffee that has just enough strength. And the beans are among the least expensive on the market.

Just be sure to look for "Quakers" when you grind your beans. They're whitish-colored beans that sometimes get past Quality Control. Just one in the batch will turn the whole pot rancid.

Looks great--the only thing I think I'd do is brush the top with melted butter before it goes in the oven. That would help the crust brown a little better.

I'm with those who prefer natural bristles on my pastry brush. I tried a silicone brush, but when I baste a bird, the bristles pop up at the end of each sweep and splatter juices everywhere! It may be easier to clean the brush, but it adds more time cleaning the stovetop, the backsplash, the counter...

I'm with CeliaD and All the Calories. Loosen the skin up using your fingers or the handle of a wooden spoon. Then put the bird in the refrigerator (uncovered) for at least a few hours, or preferably overnight. Combine some chopped sage and thyme with soft butter, and tuck it under the skin. Use lots of Kosher salt and pepper inside and out. Squeeze a lemon onto the skin, then put more unsalted butter on top of the bird. No need to baste, and you get nice crispy skin and delicious meat!

Agreed. But not just the mess--it's dealing with the leftover oil. I love deep-fried foods, but I rarely make them. Just too much hassle.

If the dirty sponge bothers you, do what I do: Run it through the dishwasher. Or toss it in the microwave. Either way will kill the germs.

Never heard of this technique. I've been cooking rice for many years, and just follow the instructions my mother gave me: 2 cups of cold water, one cup of rice, a little salt, and a pat of butter go into a saucepan. Cook over medium heat until it comes to a boil, then turn the heat to low and cover for 20 minutes. Take the cover off, fluff with a fork, and you've got perfect rice every time.

Mom was never a very good cook, but she knew how to make rice.

@Jo Sanders: "...the whites have the most taste"

I must beg to differ. I made some ice cream a couple of weeks ago, and rather than throw out the whites, I scrambled them up and ate them. Or rather, I ate a few mouthfuls, and tossed the rest in the trash. Even Rooster Sauce didn't help!

As to soft-boiled eggs, the only time I've eaten them was on a trip to Germany, many years ago. I enjoy them, but prefer a poached egg on an English muffin. Yum.

I love a good poached egg on a toasted, buttered English muffin. But I've got to agree with others: You need some salt in the water, and the vortex absolutely helps. The simple physics dictate that it will help the white stay tighter.

Bring the water to a simmer (with white vinegar and salt), crack one or two eggs into a bowl, stir the water with a spoon, and drop the eggs in. Put a lid on, turn off the heat, and set a timer for about 4 minutes (depending on how well-done you like your eggs). Perfect every time.