It's a Micro World after all is a blog dedicated to discussing pretty much whatever I feel like. When I delve into scientific matters it will primarily be discussing microbiology (agricultural, bioenergy, and environmental focus). Otherwise, I'll probably ramble on about sports and life.
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So the food coma is over, and yesterday was a rousing success. Had not one, but two, Thanksgiving dinners. I have not yet stepped onto a scale today, but if I gained less than five pounds I'll be supremely happy! I did try to eat as healthy as I could yesterday, trying to skip using too much gravy, or eating too much dressing, so I am slightly optimistic.
Tips to cooking your bird ... if you take the tin-foil off for the last hour, and rub some butter on the skin, it browns very nicely. In addition, the tin-foil cover really keeps the bird moist. I've used the turkey bags before, but all the juices collect at the bottom and I don't like a soggy bird.
Today, I'll be making turkey soup (which is why it looks like a chest burster took out the turkey I cooked yesterday). Take the dark meat you have remaining (in particular the wings) and drop it into a half pot of boiling water (use a large pot). Let it simmer for about an hour or so and pull out the meat. This will help flavor the water (making a turkey stock of sorts) and will loosen up the meat on the wing bones. You can also add 15 ounces of chicken broth/stock and remove an equal amount of water. Throw away the skin and pull off whatever meat you can. Put the wing meat back into the soup and take the rest of the turkey you wish to sacrifice to the soup gods, cut or shred into little pieces and drop them into the pot. Add carrots, celery, and onion (at least five or six [of each] large carrots and sticks of celery, chopped, diced, or sliced [how you prefer]), and salt* and pepper to taste. Simmer for a couple of more hours. Eat. Enjoy.
*Garlic powder works wonders here, as does Ms. Dash
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I went one up on the butter and rubbed duck fat instead. I like separating the bird, however, to get a moist bird. Cook the white meat to one temp and the dark to a slightly higher temp. Sure, you don't get the Norman Rockwell effect, but eh. Our TDay affairs are huge, and no one's carving tableside anymore. Plus I can section off the oven easier that way.
We had a fried turkey this year and it was YUM.
Thanksgiving Day is over but are you sure what you have eaten are fresh and clean? That's the question now. Anyway, to make sure that consumers are safe with the products they're buying, the food safety bill was passed. The Senate voted to pass a food safety bill Tuesday, putting aside political games that had been going on for months. A recent flurry of salmonella and E. coli outbreaks has underscored that the Food and drug administration lacks the resources to adequately protect the population from impure food. The food safety bill, coming at a price tag of $1.4 billion, authorizes the federal govt to increase inspections and initiate recalls of tainted food.
Thanks for that Vivian. Also, we need more money for research to help assist in quicker outbreak detection methods and to develop methods to decrease contamination during food processing (things I've worked on in the past). We have the talent to make these things a reality, just no funding.