apples in the big apple

[jlh]

Outside the cut: Richard Blaise is not only writing a blog for Bravo for TC5, but he's also been blogging Real Housewives of Atlanta--hilariously, and with recipes! Stephanie is also on the blog roster, and Malarkey is back with his power ratings. I'm sad that Harold isn't back because his thoughts were illuminating; he's quite a good writer for someone who has a different, demanding job--but I'm glad he has other things to be doing.

The quickfire elimination was harsh, but I feel like Tom wanted to make a point by forcing them to do a skills test in the beginning. He doesn't care if you learned those skills at school or on the job, but you'd better know how to peel an apple with a knife, kthx? That said, I hope it doesn't mean we won't get the awesome relay race later in the season, because Stephanie making all that mayo was pretty amazing.

I have to say I'm sort of glad Patrick is gone because I was already finding him kind of annoying. Clearly Tom has NO TIME for culinary students in this competition. I've seen a few comparisons to PR's Christian Siriano, but he'd already worked some apprenticeships before he got to PR, rather than not having finished school yet. I really loved the challenge, and the head-to-head format they introduced last year really helps the viewer keep everyone straight without feeling overwhelmed. P texted that he didn't realize Long Island City was Middle Eastern, but LeeAnne blogs that the market was actually in Astoria, and they changed the name so they wouldn't have two knives with the same 'hood. Same with Little India--that market they were at is actually further uptown in "Curry Hill." I've been there many times, and the endless bags of ground spices in a relatively small space really are overwhelming!

Many of them managed to come up with interesting twists on classics, though I really don't need to hear the words "deconstructed" ever again. I enjoyed a lot of the chefs but as usual in the beginning the annoying ones float to the surface more, and Stephan definitely turned me off. I know many of my friends disagree, but I don't think you have to be an asshole to be talented. At least, I would hope that having good personal skills doesn't doom me to failure!

One last note, since I was asked earlier and I'm getting ready to make it again this year: Waldy Malouf's Thanksgiving Turkey is my no-fail, pretty simple, please the crowd recipe I've been making since the recipe was published in NY Mag in '99. The leftover herbs are perfect for tossing into the stuffing, and making the turkey stock really is worth it. Also, roasting on a bed of veg means no rack to clean up!

Comments

[mistress-mab.livejournal.com]

I have never made my own turkey, but I like the idea of doing it this year.

So, questions:

Do I have to do the stock thing? And what kind of damage will I do if I don't stuff it? (We do dressing, not stuffing.)

[jlh.livejournal.com]

Well, when my mother made gravy she always put the turkey neck and giblets to boil and used that to make gravy, so I don't see that as different than making the stock. If you don't care about gravy, though, you don't have to do that part, and I reckon you could put just water, or water with wine, in the bottom of the turkey roasting pan. But I don't think making the stock is that much effort, personally; you roast some things and then boil them in a pot.

The turkey will cook faster unstuffed. You should therefore start checking it with an instant read thermometer a lot sooner than the recipe says--I'm sure Butterball or someone has a sense of the timing. You should also stuff the cavity with aromatics, like cut lemons and herbs and onions.