On Sunday, July 12, 2020 at 4:02:26 AM UTC-5, Ophelia wrote:
> "Bryan Simmons" wrote in message
> ...
>
> On Saturday, July 11, 2020 at 3:50:09 PM UTC-5, dsi1 wrote:
> > On Saturday, July 11, 2020 at 10:43:14 AM UTC-10, Ophelia wrote:
> > > "dsi1" wrote in message
> > > ...
> > >
> > > On Saturday, July 11, 2020 at 5:51:08 AM UTC-10, Ophelia wrote:
> > > > "dsi1" wrote in message
> > > > ...
> > > >
> > > > On Friday, July 10, 2020 at 1:39:52 AM UTC-10, Ophelia wrote:
> > > > > "dsi1" wrote in message
> > > > > ...
> > > > >
> > > > > On Wednesday, July 8, 2020 at 8:41:53 AM UTC-10,
> > > > > wrote:
> > > > > > Cindy Hamilton wrote:
> > > > > > > On Wednesday, July 8, 2020 at 10:57:20 AM UTC-4, Sheldon wrote:
> > > > > > >> On Tue, 7 Jul 2020 20:05:13 -0400, jmcquown
> > > > > > >> >
> > > > > > >> wrote:
> > > > > > >> >On 7/7/2020 7:46 PM, jmcquown wrote:
> > > > > > >> >> On 6/29/2020 10:38 AM, Sheldon Martin wrote:
> > > > > > >> >>>
> > > > > > >> >>>
> > > > > > >> >>> Doesn't look professional to me. Not well marbled, nor
> > > > > > >> >>> properly
> > > > > > >> >>> trimmed, way too much fat on the exterior. Way, way too
> > > > > > >> >>> much
> > > > > > >> >>> salt... I don't salt steak prior to cooking, draws the
> > > > > > >> >>> moisture
> > > > > > >> >>> out. I salt at table afer cooking, that's what salt
> > > > > > >> >>> shakers
> > > > > > >> >>> are
> > > > > > >> >>> for.
> > > > > > >> >>
> > > > > > >> >> Sheldon, you've been proven wrong about that many times.
> > > > > > >> >> It's
> > > > > > >> >> fine
> > > > > > >> >> if *believe* in salting meat before cooking it. But your
> > > > > > >> >> premis
> > > > > > >> >> is
> > > > > > >> >> simply not true. Salt gets drawn in, then it comes back
> > > > > > >> >> out.
> > > > > > >> >> Salt actually helps tenderize tough cuts of meat and make
> > > > > > >> >> them
> > > > > > >> >> more
> > > > > > >> >> juicy. Like that top sirloin you're so very fond of.
> > > > > > >> >>
> > > > > > >> >> Jill
> > > > > > >> >
> > > > > > >> >I intended to say it's fine if you DON't believe in salting
> > > > > > >> >meat
> > > > > > >> >before cooking it.
> > > > > > >> >
> > > > > > >> >Jill
> > > > > > >>
> > > > > > >> Salt/sodium is a powerful desiccant... used to dry raw meat for
> > > > > > >> curing.
> > > > > > >> https://en.wikipedia.org/wiki/List_of_desiccants
> > > > > > >
> > > > > > > True, if you allow the moisture drawn out of the steak to
> > > > > > > evaporate
> > > > > > > and/or if you use a lot of salt.
> > > > > > >
> > > > > > > First it draws moisture out of the steak. Then, because the
> > > > > > > steak
> > > > > > > is
> > > > > > > now drier than the moisture surrounding it, moisture goes back
> > > > > > > in to
> > > > > > > the
> > > > > > > steak bringing salt with it. Eventually it achieves osmotic
> > > > > > > balance.
> > > > > > > The trick is to not use too much salt.
> > > > > > >
> > > > > > > If I sprinkle a little salt on a steak, wrap it up, and leave it
> > > > > > > for
> > > > > > > an
> > > > > > > hour or more, when I come back there is no excessive moisture on
> > > > > > > the
> > > > > > > outside of the steak, the meat is salted throughout, and it
> > > > > > > cooks up
> > > > > > > nice and juicy because the salt on the inside tends to hold on
> > > > > > > to
> > > > > > > the
> > > > > > > water on the inside. Much better than simply salting the
> > > > > > > exterior
> > > > > > > at
> > > > > > > the last minute.
> > > > > > >
> > > > > > > Not that I think you'll believe me or this guy either:
> > > > > > >
> > > > > > > <https://www.seriouseats.com/2011/03/...more-tips-for-
> > > > > > > perfect-steaks.html>
> > > > > >
> > > > > > And on the Turkey side, I remember hearing a lady say that soaking
> > > > > > a
> > > > > > whole
> > > > > > turkey in salt water before roasting helps make Turkey slices
> > > > > > moister
> > > > > > after serving.
> > > > >
> > > > > I used to brine a turkey some years ago. The turkey would come out
> > > > > awesome.
> > > > > By dunking the turkey in salt water, you could rapidly defrost a
> > > > > turkey
> > > > > over
> > > > > night. It was completely win-win. I can't do that anymore because
> > > > > even
> > > > > cheap
> > > > > turkeys are injected with a salt solution. They cannot be brined
> > > > > because
> > > > > the
> > > > > turkey becomes extra salty. These days, I can't even quick defrost
> > > > > overnight
> > > > > so it's not even worth my time.
> > > > >
> > > > > ====
> > > > >
> > > > > Why not?
> > > >
> > > > I can no longer brine a turkey because most cheap turkeys come
> > > > pre-brined.
> > > > If I can't brine a turkey, I can't do a quick defrost. What I'm not
> > > > going
> > > > to
> > > > do is stick a 20 lb frozen turkey in the refrigerator for a few days.
> > > >
> > > > OTOH, I can do a turkey casserole for Thanksgiving and it'll be
> > > > alright.
> > > >
> > > > =====
> > > >
> > > >
> > > > I have been looking for a turkey to buy and can't find one
> > > > anywhere
> > > > ( D. loves them and was hoping to cook one for him .. but ...
> > > > nope I will be very careful after Christmas and make sure I have a
> > > > couple
> > > > in the freezer
> > >
> > > Hope you find your turkey. My freezer is too small for a large turkey..
> > > At
> > > the moment it's totally filled with fish, fish, and more fish. It's
> > > totally
> > > nuts. I wish the kids would stop buying fish.
> > >
> > > ===
> > >
> > > Hmm I can think of worse things they could be buying))) Thanks but
> > > I
> > > have been to the biggest shop I know near me and no luck!
> > >
> > > I am quite a long way from shops, especially big ones
> >
> > Last night I cooked salmon for my wife and son, and tilapia for my
> > daughter. I had some mackerel. In a short while, I'll be able to breath
> > underwater.
>
> When my son moves out, my wife and I will be eating tilapia twice a week,
> instead of once every week and a half or so. If I fry salmon, I have to
> also fry tilapia for my son, who doesn't really like salmon.
>
> --Bryan
>
> ====>
>
>
> Lucky lad! He wouldn't be spoilt by any chance? <g?

He is 18, and so independent, and so little trouble in every single other way. He bought his own car. He buys his own clothes, and has since he was about 16. He's been doing his own laundry for several years. The food thing is the only way that he's spoiled, and I like spoiling people with my cooking. He pushes me to try new things too. As often as not, the first sentence he says to me every day is some version of, "What's for dinner?" Often, the first thing he says to his mother is, "Are you hungry," because she makes him things like crepes with fresh fruit for breakfast. She is the sweet foods person, and I am the savory foods person. She's obsessed with baking, and has even taken master classes from this guy: https://us.valrhona.com/chocolate-cu...nathaniel-reid

My wife will miss him terribly when he moves out, but as spoiled as we have him food-wise, there's no doubt we'll be seeing him at least a few times a week as long as he's still in St. Louis.

--Bryan