AppyTiger

[quote]Costa Rica[/quote] Maybe 15 years ago. The riffraff has established themselves ...

lol. People in Louisiana have got to be the most clueless about what others cook and eat in other parts of the country/ world. It's hilarious really. Keeps drowning everything in an all encompassing pot of slop and salt and patting yourselves on the back, y'all....

Making notes guys. Thanks for the replies...

I can and have googled some info but figured I would ask here. If you had a group coming to golf LA, what courses would you put them on? Lafayette- NO area would be preferred but don't hold back if there are others anywhere else in the state worth the drive. Thanks *feel free to move to appropri...

Probably just a lovers quarrel. They happen...

Farm stays open until 11 or 12. ...

Lol. The guy who recommends a 14 hour dry brine and scoffs at conventional brine likening it to "sponge bird" is hurling stupidity insults. That's rich. I can assure you there are way better cooks than angry little Mo Jeaux from the Internet who will rinse off a bird prior to placing it in a refrig...

Again, what you do with your turkey is your own affair. I'm talking about rinsing off any excess processing debris before rubbing a bird that's going to spend its next 80 hours sitting in a refrigerator. Will heat from the cooking process kill any bacteria left on the bird? Absolutely. Can rubbing...

Remove innards, rinse and pat dry. Loosen skin, rub inside cavity, meat and skin with kosher salt, lemon zest, orange zest, black pepper, paprika, sage, thyme and rosemary. Place breast side up in fridge for 3 days. Take out and roast, smoke or fry. ...

That's pathetic. ...