Mad culinary science

I won’t deny that mad culinary science could be used for evil. (There’s a great novel in that idea somewhere… Or maybe just a CSI episode.) But usually when I hear cackling from the kitchen, it is a sign of tasty, tasty things to come.

As was the case with the cackling this past weekend. It being Thanksgiving, we pulled out all the stops. This year, we had a roast guinea hen with bacon, moose sausage, cranberry and walnut stuffing. It was unutterably delicious, and we both spent most of the weekend in meat-comas.

Today, the leftover meat was recyled into a cock-a-leekie soup, with the remainder of the stuffing on the side. Layne cackled while he was making it, which I knew was a good sign.

News: Posted October 11th, 2011 by Alina

^ 5 Comments to “Mad culinary science”

  1. KenderBryant Says:

    I’ve got a meal for you, if you like Italian: Tuscan-style pork tenderloin, grilled asparagus with shards of fresh parm, farfalle florentine. Add salad and garlic bread/bread sticks to round it off.

    Posted October 11th, 2011 at 1:25 am
  2. whims Says:

    Didn’t Silence of the Lambs and Hannibal cover both evil and scary culinary exploits pretty effectively?

    Posted October 11th, 2011 at 8:31 am
  3. CardinalRam Says:

    Here’s a suggestion for him: Southwestern Roasted Turkey!

    Make a rub out of olive oil, fresh ground pepper, kosher salt, ground/dried chipotle peppers, cilantro, and ground cumin. Rub in all over the bird, under the skin, and in the cavity. Stuff with either a bunch of fresh cilantro, or a cornbread stuffing spiced with cilantro, chipotle (again!), sage, and pinon nuts. Roast as usual.

    Use the drippings to make a kick-a** gravy!

    Also, a Christmas gift suggestion for Layne – The Santa Fe School of Cooking Cookbook ( – the third book down).

    I have had this one for 10 years. Every recipe has been a delight and inspired me to create many of my own (such as the Southwestern Turkey)!

    Posted October 12th, 2011 at 9:48 am
  4. May Says:

    I would certainly be more scared of Gordon Ramsey than I would of Gil Grisson.

    then again who wouldn’t: one shouts explitives while waving a 12inch kitch knife, the other is polite and has a bug collection.


    Posted October 12th, 2011 at 10:09 am
  5. Dan Says:

    Speaking of Southern style birds.

    I made a wonderful breadless stuffing out of bacon, red bell peppers, Celery, Red Onions, Red Jalapenos, Anaheims, and Lemon Juice mixed with spices and further moistened with beer. It made for a tasty, tasty stuffing that kept the bird moist. Also the stuffing and beer made for the base for an amazing gravy in the pan.

    Also: Tabasco Sauce + Butter + Thyme + Black pepper = The best Chicken Glaze EVER!

    Posted October 17th, 2011 at 3:03 pm

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