Turkey Roasting

November 15, 2013 | by Diana

Delicious Moist Turkey

Turkey is one of the easiest things to cook, the main problem is taking it out on time so that it stays moist and tender.  To that end, pay attention to roasting times and pop up thermometers.  Get a meat thermometer and make sure you check the temp with that after the pop up – pops to be sure.  Follow these suggestions for a wonderful tasting roasted turkey for your Thanksgiving (or even not Thanksgiving) bird.

Suggested temp 325 degrees.

8 – 12 lbs  3 1/2 – 4 hours
12 – 16lbs 4 – 4 1/2 hours
16 – 20 lbs 4 1/2 – 5 hours
20 – 24 lbs 5 – 6 hours
Subtract a half hour if it is unstuffed.

 

 

Another method of cooking a turkey is deep frying.  However, any type cooking directions that includes keeping a fire extinguisher nearby makes me shake my head.  I’ve heard it’s really good that way though and very moist.

For Big Green Egg lovers, here are directions to cooking a turkey on the BGE.

Of course, if you wait too long and you’re too tired, or you have to work, or you just don’t want to spend all day cooking or working on a turkey.. there’s always the supermarket pre-ordered, pre-cooked ready for pick up.

 

 

This is an updated repost from 2008.

     

 

 

Trapping Fruit Flies with Vinegar (or Fruit Fly Vinegar Jar)

October 4, 2013 | by Diana
Fruit Fly Vinegar Jar

Fruit Fly Vinegar Jar

Fruit fly season is the worst time of the year.  If you have a piece of fruit or vegetable sitting out, those darned flies will find it and you know you don’t want to refrigerate your tomatoes, because they will taste nasty. So, how do you trap the fruit flies and keep them away from your produce?  With a fruit fly trap – or a fruit fly vinegar jar.

My daughter saw an idea for a fruit fly trap that used a jar, a paper cone, apple cider vinegar and dish soap.  So, I’ve been trying different variations to see what made a difference and worked, and what didn’t.

Paw Paw Pineapple Cocktail

September 20, 2013 | by Diana
Paw Paw Pulp - Cookerati.com

Paw Paw Pulp – Cookerat.com

 

Since I’m into paw paws and it’s the right season, I’ll re-post the recipe for my Paw Paw Pineapple Cocktail.

This is very yummy.

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Cookerati Food News – Sept 11, 2013

September 11, 2013 | by Diana

It’s been a few weeks but I’ve got a bunch of good stuff this week – including Master Chef in Columbus, OH.  Dig in!

 

 

Cookerati Food News – August 21, 2013

August 21, 2013 | by Diana

Quite a few contests this week, a free recipe book and some fun stuff to read and watch.

 

Upload photos of your pickled produce to your account and tag it #hfhpicklethat, and on September 30, 2013, one lucky participant will be chosen to receive a selection of books from the Hobby Farm Home grab bag to support their gardening and preserving endeavors.

 

 

Enjoy!

 

PS. Let us know if you see something you enjoyed so that we can find more of that type for you.  Looking for feedback on the Food News.

 

 

National Lemonade Day – For Adults Only

August 20, 2013 | by Diana

 

Today is National Lemonade Day – and to celebrate, we’ve got a nice lemonade recipe to celebrate with.  This was sent to me by Dobel Maestro Tequila – who definitely knows what they are talking about when it comes to cocktails. So, as the dog days are waning (or if you are like me, they were skipped), get something cool and refreshing to enjoy – adult style, quick! before summer ends.

 

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Dobel Lemonade

 

 

Mix all ingredients in a shaker filled with ice.

Pour into a chilled rocks glass.

Garnish with a lemon wedge.

 

 

 

Cookerati Food News – August 7, 2013

August 7, 2013 | by Diana

Here’s a few updates for this weeks Food News.  Summer has been really busy, and I have a few posts to share that I will get up this week.  Enjoy the links here, lots of fun stuff to share this week.

 

 

Cookerati Food News – July 31, 2013

July 31, 2013 | by Diana

Just a few things on the list for this week.  Enjoy!

Applications are opened until September 5th and the rules are attached below. The theme of the competition will be “Inventions”. Participants will chose either of the two categories: Sugar Centerpiece or Chocolate Centerpiece and everyone will have to present Entremet and Plated dessert for tasting.

 

 

 

 

Cookerati Food News – July 26, 2013

July 26, 2013 | by Diana

 

 The Rockettes have teamed up with popular New York City-based ice pop company, People’s Pops, to create a “Rox Pop,” a special cranberry-apple flavored ice pop inspired by the Rockettes and the Christmas Spectacular. The all-natural ice pops will be distributed for free to fans throughout the city on both a Christmas Spectacular-themed food truck and an iconic, red double decker Gray Line New York bus with the Rockettes at various locations, who will share their Christmas spirit. The Christmas Spectacular food truck will be the center of the New York summer snow storm as it blows snow throughout its journey around the city. Fans will be able to track the truck and the Gray Line New York bus’ times on Facebook at facebook.com/radiocitychristmas.

  • The Cracked Pepper and Sea Salt was a little different from other brands I’ve tried.  It has the nice Kettle Style crisp chip, but along with the cracked pepper and sea salt you have onion and garlic powders added.  My husband who is no longer able to eat regular chips because of the sodium took a small taste and though he loved loved loved cracked pepper and sea salt, this was just okay.  He prefers the really harsh cracked pepper flavor without the added extras.  On the other hand I can only take so much of the cracked pepper and sea salt because it burns my mouth, and this was delicious.  I liked the garlicy flavor as did my daughter and we ate it up.
  • The Jalepeno and White Cheddar I expected to burn my mouth because most snacks that start with the words Jalepeno are going to be hot, but these were garlicy again but you got the heat on the end.  I had a hard time putting this down, I love white cheddar on popcorn and the heat at the end was good too, not very hot but enough to know it’s there.

 

Coconut Vanilla Ice Cream Recipe & Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract Giveaway

July 22, 2013 | by Diana

Did you miss National Ice Cream Day (July 21) – which happens to fall in National Ice Cream Month(July).  We definitely have ice cream on the 21st of July because it goes well with the cake my daughter has for her birthday.

I’ve been working with my new ice cream maker and I haven’t perfected it yet, but I’m getting there.  Nielsen-Massey offered me a chance to try out their vanilla in a Coconut Vanilla Ice Cream recipe using Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract. Pure Vanilla is the way to go, that fake stuff is awful but Pure Vanilla is the real thing.

Coconut Vanilla Ice Cream - Cookerati

The ice cream came out soft, so I put it in the freezer to harden the last little bit and become more solid.  It probably will be a little icy, but it tastes divine. The vanilla and coconut together are really good and make me think of a pina colada – it just needs a little pineapple.  The only changeI made to the recipe is to refrigerate the mixture to a cooler temperature before putting it into the ice cream maker so that it freezes better.

Coconut Vanilla Ice Cream Recipe
 
Prep time
Cook time
Total time
 
Make Coconut Vanilla Ice Cream using pure vanilla extract, coconut milk and sugar. It's a sweet delicious treat.
Author:
Recipe type: Ice Cream
Cuisine: American
Serves: 6
Ingredients
  • ½ cup heavy cream
  • ¾ cup caster sugar* (baker’s sugar)
  • 1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • 2 (13.5-ounce) cans unsweetened coconut milk
  • ½ cup sweetened flaked coconut, toasted (garnish)
Instructions
  1. In a small bowl, whisk cream, sugar and vanilla extract until combined; set aside. Add coconut milk to a large glass measuring cup; add cream-sugar mixture and stir.
  2. Place in refridgerator for at least one hour.
  3. Assemble ice cream maker and pour ice cream mixture through filling hole. For the perfect ice-cream follow the manufacturer’s appliance directions.
  4. While ice cream is churning, toast the coconut. Preheat the oven to 350°F. On a small rimmed baking sheet, evenly spread coconut; place in oven and toast, about 3 minutes, stirring occasionally, as coconut will toast quickly.
  5. Cool and store until ready to use.
Notes
**To toast coconut: preheat oven to 350°F. On a small rimmed baking sheet, evenly spread coconut; place in oven and toast, about 3 minutes, stirring occasionally, as coconut will toast quickly. Cool and store until ready to use.
*If baker's sugar (caster sugar) is not readily available, add granulated sugar to a mini food processor bowl and pulse until sugar is a superfine, but not a powdery consistency. A coffee grinder also works for making superfine sugar.

 

 

Nielsen-Massey is also offering a bottle of Madagascar Bourbon Pure Vanilla Extract to one of Cookerati’s readers. If you’d like to see some of their recipes for their vanillas – take a look at Nielsen-Massey Vanillas Facebook Page.

 

How to Enter:

This contest will run through Midnight, EST Augus 1, 2013. US residents only.

Take a look at the Nielsen-Massey Vanilla Facebook Page and in the comments tell us what you would make with your Nielsen-Massey Madagascar Bourbon Pure Vanilla if you won either one of their recipes, or one of your own.  (One Entry only)

Extra Entries:

1. Like the Cookerati Facebook Page - leave your facebook name in the comments and let us know.

2. Join our mailing list by submitting the form below and leave another comment below to tell us that you joined. (You will recieve the weekly RSS Feed Email, plus any special emails).

Maximum of three entries total. (One of each type.)

 

Disclosure:  I was given a bottle of Nielsen-Massey Madagascar Bourbon Pure Vanilla to review.  My opinions are my own.