Bonus #424: Turkey Drama
Added 2022-11-23 06:04:07 +0000 UTCWe're still talking about Thanksgiving prep. Tell us what's on your menu this week!
Comments
It’s so good! Sodium citrate is a great ingredient for queso dip too!
Shannon Pringle
2022-11-29 04:18:00 +0000 UTCIt’s really yummy! I usually halve the recipe because it makes a lot even for a party.
Shannon Pringle
2022-11-29 04:16:48 +0000 UTCI might to put this on my super bowl menu.
Betsy Good
2022-11-29 01:03:39 +0000 UTCI did not know that was a thing, but now that you mention it I guess you could just get a chunk at the deli....🤯
Betsy Good
2022-11-29 01:01:36 +0000 UTCTwo very important thoughts 🤣 1) Ben said that if your oven is on convection setting you don't need to preheat it. This was news to me. You guys? 2)I will forevermore be using "discombobbled" in place of "discombobulated" because if anyone in my presence gets it I know I have a friend. #joggers
Betsy Good
2022-11-29 01:00:52 +0000 UTCBen my mom and I always cook the Turkey in the bag and it’s perfect every time! Yummmm
Jessica Mariin
2022-11-26 05:22:35 +0000 UTCWe had the vegan Boursin from TJs on our thanksgiving board too!
Aimee
2022-11-25 23:15:49 +0000 UTCWe always have Mac and cheese and I don’t recall any issues with the taste or texture. Never cooked at the location. No Velveeta. I am not the family m&c cook so I don’t make it but it’s a must for Thanksgiving.
April Noelle Grant
2022-11-25 13:11:11 +0000 UTCThanks!
Elle Tee
2022-11-24 23:39:42 +0000 UTCBen, have you ever tried spatchcocking your turkey? We’ve been cooking it this way for the last 5 years or so. 12-13# turkey is done in approximately 90 minutes. Crispy skin everywhere, and since it’s flat, it cooks evenly. I use J. Kenji Lopez-Alt’s recipe (Food Lab) https://www.seriouseats.com/butterfiled-roast-turkey-with-gravy-recipe
ColeenSkygal0330
2022-11-24 20:16:23 +0000 UTCThis is my foolproof mac n cheese recipe: https://cooking.nytimes.com/recipes/1015824-baked-macaroni-and-cheese?smid=ck-recipe-iOS-share
Clare
2022-11-24 13:30:00 +0000 UTCThis sounds amazing!
Julie Ruiz
2022-11-24 06:50:24 +0000 UTCAlso, I make a boursin at home, once again, people love it at parties: https://www.food.com/recipe/boursin-cheese-homemade-80675
Shannon Pringle
2022-11-24 04:01:06 +0000 UTCOk, I meant to comment the other day. I’ve been working at a fine dining place for years and the chef had the most amazing mac and cheese recipe. He would use fancy cheese but it would be creamy like a processed cheese. He told me the secret was sodium citrate. Here’s the recipe, I make it for parties all the time and people go nuts for it. This is the recipe for a huge amount because… restaurant recipe, but I divide it and have no issues. I also plop it all in a pot and melt it and then use an immersion blender vs using a sous vide set up. 3.5 lbs shredded white cheddar 1.5 lbs gruyere (shredded) 5 lbs whole milk 1 1/2 tsp sodium citrate (per bag) 1 tsp salt (per bag) Heat a water bath with an immersion circulator to 167. Split the ingredients into 5 Ziplock bags. Connect the bags to the side of the water bathwith a clip or tape not fully submerged . Cook the cheese sauce Sous vide for 25 minutes or till the cheese in fully melted in the bag. Transfer to a blender and fully blend till emulsified and strain and transfer to let cool
Shannon Pringle
2022-11-24 03:58:15 +0000 UTCTry American cheese block over Velveeta. It changed my life
Meggiemoo
2022-11-24 03:11:15 +0000 UTCBen is getting WILD with his bread pudding ideas. 😂 Yes! Let’s please introduce other items to make it taste anything other than a bag of dry nuts wrapped in over cooked bread with not enough sauce
Meggiemoo
2022-11-24 03:05:54 +0000 UTCLol!! I’m going to give everyone I know your grandma’s warning
Watch What Crappens
2022-11-24 00:56:24 +0000 UTCAny time I can eavesdrop on you two talking, it makes my heart happy. Throw in foor discussion, I'm in heaven. Thank you both so much - you'll never know how you two have saved me. So thankful for you both. And no, this was not said in the hopes I'd get your egg shells in the mail.... <3
Kristin Fletcher
2022-11-23 23:15:30 +0000 UTCI made a mac and cheese recipe once with evaporated milk. It wasn't gross - lol. It was so smooth and delicious!
Clare_k07
2022-11-23 22:02:45 +0000 UTCThere is a bit about the origins in an article on Medium from a few years ago. I can’t post a link but search for How to Become the Center of Influence Through Podcasting About Whatever Happens Next’ with Ben Mandelker of the Watch What Crappens podcast.
Suz Stephenson
2022-11-23 21:03:59 +0000 UTCBtw here is the outcome of my turkey test: https://open.substack.com/pub/nbdfancy/p/lessons-learned-from-friendsgiving?utm_source=direct&r=2pyqg&utm_campaign=post&utm_medium=web
Watch What Crappens
2022-11-23 20:29:03 +0000 UTCHave you ever posted an ‘origin story’ episode? I’d love to hear a history on how WWC came about.
Elle Tee
2022-11-23 17:17:31 +0000 UTCRonnie, you were speaking to my soul today between being mad about everyone bringing too much food and not eating what you brought and vegan cheese (all of which I've had is garbage!) I think when I was little my grandma told me if I dropped an eggshell into whatever we were baking it would kill whoever ate the eggshell so I've been super nervous about that ever since!
Jennifer Riester
2022-11-23 17:12:23 +0000 UTChappy thanksgiving! you guys always make me laugh! ronnie i don’t know if you like vegetarian meat but if you do you gotta try the frozen Gardein turkeys, they’re so good!
Bre Giordano
2022-11-23 14:27:10 +0000 UTCAgree! Thankful for these 2 lunatics and all their accents 🤣 you bring me so much laughter ♥️
Megan Stevenson
2022-11-23 14:21:04 +0000 UTCHi yall happy thanksgiving! I miss you guys, I’ve been in italy since the 13th and haven’t had time to listen to the pod or watch bravo but I’m def thankful for Ronnie and Ben! Xoxo
Libby
2022-11-23 14:14:23 +0000 UTCHappy Thanksgiving!
Emily
2022-11-23 13:55:00 +0000 UTCMy secret to never overcooking my turkey is to cook it overnight. I cook it for an hour at 325, then rent with foil, turn the temp down to 170 since that's what I meant jy bird to be and let it cook. It can't really overcook. I also put some quartered citrus (orange or lemon) in the cavity for extra moisture
Jamie All Runner
2022-11-23 12:48:22 +0000 UTCLove it when you guys talk non-Bravo anything and everything. Fun to hear your cooking dramas. Happy Thanksgiving!
Dorothy OO
2022-11-23 10:35:33 +0000 UTCMac and cheese in the crockpot! That’s how we’ve been doing it a few years and I love it. Doesn’t “coagulate” lol
Brie Gonzalez
2022-11-23 08:09:18 +0000 UTCVelveeta is an amazing ingredient in any dish!
Julie Ruiz
2022-11-23 08:07:19 +0000 UTC
