I was temporarily cast adrift in blog posting confusion but the "Rescue Boat" in the form of Mac Joe came along, scooped me up and got me safely here. Thanks Joe! So for those of you that missed it please do drop in to NormanVanAken.com for the post on our trip out to cook at The Culinary Institute of America in Napa Valley and the trip that came just after at our friend Emeril's "Carnivale du Vin" in Las Vegas. There are some pictures and a look inside the events from a "chef's perspective".
Now we are back in the Keys and cooking for Thanksgiving.
I have "dry brined" our 22 pound bird in a mix of kosher salt, lemon salt, smoked salt and Spanish pimenton. It is actually only a small amount of salt to meat ratio but it should do the trick to keep "Tom" juicy.
Now it Level 2 Family Chaos with 3 full levels to go!
More to come.
