Comments on: Sam Sifton of the NY Times brings us: The Explosive Turkey Bomb http://nmisscommentor.com/food/sam-sifton-of-the-ny-times-brings-us-the-explosive-turkey-bomb/ A blog from the hills in North Mississippi Tue, 22 May 2012 15:42:52 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: NMC http://nmisscommentor.com/food/sam-sifton-of-the-ny-times-brings-us-the-explosive-turkey-bomb/comment-page-1/#comment-13000 NMC Tue, 24 Nov 2009 14:33:48 +0000 http://nmisscommentor.com/?p=3919#comment-13000 I'm still contemplating the steam-exploded plume of boiling hot oil, and wondering if there was an ensuing flame and an urgent call for the services of Red Adair. I’m still contemplating the steam-exploded plume of boiling hot oil, and wondering if there was an ensuing flame and an urgent call for the services of Red Adair.

]]> By: Ben http://nmisscommentor.com/food/sam-sifton-of-the-ny-times-brings-us-the-explosive-turkey-bomb/comment-page-1/#comment-12988 Ben Mon, 23 Nov 2009 21:44:37 +0000 http://nmisscommentor.com/?p=3919#comment-12988 Zac: -5 points for grammer. I mean grammar. Zac: -5 points for grammer. I mean grammar.

]]> By: Zac http://nmisscommentor.com/food/sam-sifton-of-the-ny-times-brings-us-the-explosive-turkey-bomb/comment-page-1/#comment-12987 Zac Mon, 23 Nov 2009 21:25:51 +0000 http://nmisscommentor.com/?p=3919#comment-12987 Argh. I made a grammar error in my first post. Argh. I made a grammar error in my first post.

]]> By: Zac http://nmisscommentor.com/food/sam-sifton-of-the-ny-times-brings-us-the-explosive-turkey-bomb/comment-page-1/#comment-12986 Zac Mon, 23 Nov 2009 21:24:56 +0000 http://nmisscommentor.com/?p=3919#comment-12986 While I'm sure that Sam Sifton probably knows a lot more about cooking that I do, but I have seen expert advice contradicting Mr. Sifton's. For what it's worth, Alton Brown of Good Eats has never steered me wrong, and he recommends brining the bird for 8 to 16 hours before frying. He also suggests measuring temperature in the breast since the white meat tends to dry out before the thigh reaches peak temperature. While I’m sure that Sam Sifton probably knows a lot more about cooking that I do, but I have seen expert advice contradicting Mr. Sifton’s. For what it’s worth, Alton Brown of Good Eats has never steered me wrong, and he recommends brining the bird for 8 to 16 hours before frying. He also suggests measuring temperature in the breast since the white meat tends to dry out before the thigh reaches peak temperature.

]]> By: Scrivener http://nmisscommentor.com/food/sam-sifton-of-the-ny-times-brings-us-the-explosive-turkey-bomb/comment-page-1/#comment-12984 Scrivener Mon, 23 Nov 2009 20:24:15 +0000 http://nmisscommentor.com/?p=3919#comment-12984 The idea of brining a turkey about to be fried should disqualify a person from using propane. The idea of brining a turkey about to be fried should disqualify a person from using propane.

]]> By: Ben http://nmisscommentor.com/food/sam-sifton-of-the-ny-times-brings-us-the-explosive-turkey-bomb/comment-page-1/#comment-12981 Ben Mon, 23 Nov 2009 18:53:13 +0000 http://nmisscommentor.com/?p=3919#comment-12981 <i>exploded the breasts ...</i> Man ... that's bad imagery .... exploded the breasts …

Man … that’s bad imagery ….

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