"Bryan Simmons" wrote in message
...

On Sunday, July 12, 2020 at 3:02:50 PM UTC-5, graham wrote:
> On 2020-07-12 1:34 p.m., Bryan Simmons wrote:
> > 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
> >
> Wow! I wish I could make cakes like that featured in the article!

My wife recently had a birthday, and her sister bought her a cake from
Nathaniel Reid. St. Louis is a small pond, and Reid is a big fish. My wife
got another present from her parents, a book called, *Artful Baking*, that
she requested after having checked it out from the library.

You *can* make great cakes. Baking cakes, unlike cooking, merely involves
following instructions to the letter, and unlike pastries or pies, ambient
humidity is not a big issue.

--Bryan

=====

Yes I can understand that Oh I am very sure you will be
seeing him a lot)) He knows where he is well loved and will be back to
enjoy a bit of spoiling)
He is lucky to have you and you are lucky to have him))
You are all very lucky!!!!!!
Good luck to you all))))))