So we made beef bourguignon. It took 3 days.

So I put together a recipe largely based on this guys turkey for the edible turkey I cooked yesterday. It’s posted on recipe labs.

That said, here it is again. And again, I don’t really have solid amounts.

• turkey (I used a 6.15lb bird)
• salt and pepper
• butter
• rosemary

1. Defrost the turkey (I just left it out).
2. Preheat the oven to 475 degrees.
3. Melt the butter (I used the microwave).
4. Put the melted butter between the skin and meat of the turkey. This will take some work probably and you should be fast with the butter since it will harden within a few seconds of contact with the turkey.
5. Rosemary goes between the skin and meat as well.
6. Season the skin with the salt and pepper. I was pretty liberal in my application.

   

7. Put the turkey in a covered oven pan (I used an open one with a makeshift foil thing on top of it) and put it in the oven for 20 minutes.

   

8. At 20 minutes, turn down the heat to 250 degrees and set your timer to the following formula, depending on the weight of your turkey: (turkey weight in pounds) * 20 minutes. In my case, it was 6.15*20 = 123 minutes.
9. After it’s done, let it sit for at least 20 minutes before eating.

I just ran into Recipe Labs today. Going to try it for dinner sometime this week. Will post on how it goes.

Horray for more tools for the common geek!

Yesterday I had ribeye and wanted to try to make that spread thing fancy restaurants put on top of their steaks. I think I was relatively successful except that it ended up looking like crap. (This has nothing to do with making gruel by the way, except that it sort of looks like it aesthetically.) Anyway, the ingredients (feel free to make judgements on exact amounts – I made this up as I went and the quantities could use a bit of tweaking):

• 1 potato
• oregano
• salt
• pepper
• cheese (I used mozarella and colby jack)
• butter
• red wine
• sour cream
• whole milk

1. Boil water, while it’s boiling, dice up the potato into small chunks after skinning it.
2. After the water is boiling, throw the chopped up potato in. Let it boil for a bit (I didn’t time it, it was probably around 10-15 minutes – you want the potato to be pretty soft.
3. Strain the water from the pot and put the potatoes in a bowl to be mixed with other stuff.
4. Throw in the butter, cheese, salt, pepper, oregano
5. Mix vigorously. VIGOROUSLY.
6. Throw in the sour cream, red wine, and milk after things are mixed up nicely.

And now a shot of it with my ribeye:

So this is sort of old news, but I have my own soup at the Las Brisas here.

In other news, trying out Fancybox. It’s almost like this is a real website… Click the image to see demo :O