Q. Was Ocean spray Cranberry juice mentioned as having too much Arsenic in it? Is it possible without signing up with Consumer Report to get a copy of that article?
A. Two options. If you can find the article on line, then copy it to your computer. If not, go to the library, find the article in the magazine and make a photocopy. I have no idea about Ocean Spray although you might find a response to the accusation at their web site.
Arsenic is an atom and a toxic metal. Since it is not a compound and does not contain carbon, of course it is non-organic. This knowledge is one of those hidden gems that was shared in Chemistry class and which everybody decided to forget so they could invent a new meaning for organic.
Arsenic is an atom and a toxic metal. Since it is not a compound and does not contain carbon, of course it is non-organic. This knowledge is one of those hidden gems that was shared in Chemistry class and which everybody decided to forget so they could invent a new meaning for organic.
What does washing your hair with black tea do?
Q. I read in a magazine that washing brown hair with black tea get rid of unwanted colors and produces shine. But the article was very vague, has anyone tried this?
A. I have dark brown hair and I just did a black tea rinse for the first time this morning. I mixed it with lemon juice though because I didn't want my hair to get too black, I want it to remain brown. But, I have read that it can darken your hair. I know that my hair is much softer and has a lot more bounce than normal.
Does anyone have a recipe for roasting a whole turkey from America's Test Kitchen/Cooks Illustrated?
Q. I started subscribing to Cooks Illustrated magazine, but don't have access to the America's Test Kitchen website archive of recipes. The current issue of Cooks Illustrated has a recipe for roasting a turkey breast, but I don't have their recipe for roasting a whole unstuffed turkey. Can anyone please post the recipe for roasting a whole turkey. I've never had a bad recipe from Cooks Illustrated and this will be my first Thanksgiving turkey. Thanks for your time and effort.
A. Here we go--this is from way back in 1993 (issue #5!) This is a great recipe, but I will say that all that turning is unnecessary, in my opinion. It's guaranteed to mess up your clothes and really isn't worth the trouble...but you can decide that for yourself. Brining is definitely the way to go; the turkey stays really juicy and flavorful.
The Best Oven-Roasted Turkey with Giblet Pan Sauce
(Serves 10-12)
--1 turkey (12 to 14 pounds gross weight), rinsed thoroughly, giblets and tail removed
--2 pounds salt
--3 medium onions, chopped coarse
--1 1/2 medium carrots, chopped coarse
--1 1/2 celery stalks, chopped coarse
--6 thyme sprigs
--1 bay leaf
--1 tablespoon butter, melted, plus extra for basting
--3 tablespoons cornstarch
Place turkey in a pot large enough to hold it easily. Pour salt into neck and body cavities; pour salt all over turkey and rub into skin. Add cold water to cover, rubbing bird and stirring water until salt dissolves. Set turkey in refrigerator or other cool location for 4 to 6 hours. Remove turkey from salt water and rinse both cavities and skin under cool running water for several minutes until all traces of salt are gone.
Meanwhile, reserve liver and put giblets, neck and tail piece, 1/2 of the onions, celery, carrots, thyme sprigs, and the bay leaf in a large saucepan. Add 6 cups water and bring to a boil, skimming foam from surface as necessary. Simmer, uncovered, adding liver during last 5 minutes of cooking, for a total of about 1 hour. Strain broth (you should have about 4 1/2 cups); set neck, tail, and giblets aside. Cool to room temperature, and refrigerate until ready to use.
Heat oven to 400 degrees. Toss another 1/3 of onions, carrots, celery and thyme with 1 tablespoon butter and place in body cavity. Bring legs together and perform simple truss [here's what it says to do: Using the center of a 5-foot length of cooking twine, tie the legs together at the ankles. Run the twine around th thighs and under the wings on both sides of the bird, pulling tightly. Keeping the twine pulled snug, tie a firm knot around the excess flesh at the neck of the bird. Snip off excess twine.--These days a lot of turkeys come with a "hock lock" that holds the legs together, so this step may not be necessary.]
Scatter remaining vegetables and thyme over a shallow roasting pan; pour 1 cup reserved broth over vegetables. Put perforated cover on roasting pan; set a V-rack (preferably nonstick) adjusted to widest setting on top of cover. Brush entire breast side of turkey with butter, then place turkey, breast side down, on V-rack. Brush entire back side of turkey with butter.
Roast for 45 minutes. Remove pan from oven (close oven door); baste turkey with butter. With a wad of paper toweling in each hand, turn turkey, leg/thigh side up. If broth has totally evaporated, add an additional 1/2 cup stock to pan. Return turkey to pan and roast 15 minutes. Remove turkey from oven again, baste, and again use paper toweling to turn the other leg/thigh side up; roast until meat thermometer stuck in leg pit registers 165 degrees, about 30 to 45 minutes. Breast should register 160 to 165 as well. Transfer turkey to platter; let rest for 20 to 30 minutes.
Meanwhile, strain pan drippings into a large saucepan (discard solids) and skim fat. Return broiler pan to stove and place over 2 burners set to medium heat. Add 3 cups reserved broth to the broiler pan and, using a wooden spoon, stir to loosen browned bits. When pan juices start to simmer, strain into saucepan along with giblets; bring to boil. Mix cornstarch with 1/2 cup cold water and gradually stir into saucepan. Bring to boil; simmer until sauce thickens slightly. Carve turkey; serve with gravy.
The Best Oven-Roasted Turkey with Giblet Pan Sauce
(Serves 10-12)
--1 turkey (12 to 14 pounds gross weight), rinsed thoroughly, giblets and tail removed
--2 pounds salt
--3 medium onions, chopped coarse
--1 1/2 medium carrots, chopped coarse
--1 1/2 celery stalks, chopped coarse
--6 thyme sprigs
--1 bay leaf
--1 tablespoon butter, melted, plus extra for basting
--3 tablespoons cornstarch
Place turkey in a pot large enough to hold it easily. Pour salt into neck and body cavities; pour salt all over turkey and rub into skin. Add cold water to cover, rubbing bird and stirring water until salt dissolves. Set turkey in refrigerator or other cool location for 4 to 6 hours. Remove turkey from salt water and rinse both cavities and skin under cool running water for several minutes until all traces of salt are gone.
Meanwhile, reserve liver and put giblets, neck and tail piece, 1/2 of the onions, celery, carrots, thyme sprigs, and the bay leaf in a large saucepan. Add 6 cups water and bring to a boil, skimming foam from surface as necessary. Simmer, uncovered, adding liver during last 5 minutes of cooking, for a total of about 1 hour. Strain broth (you should have about 4 1/2 cups); set neck, tail, and giblets aside. Cool to room temperature, and refrigerate until ready to use.
Heat oven to 400 degrees. Toss another 1/3 of onions, carrots, celery and thyme with 1 tablespoon butter and place in body cavity. Bring legs together and perform simple truss [here's what it says to do: Using the center of a 5-foot length of cooking twine, tie the legs together at the ankles. Run the twine around th thighs and under the wings on both sides of the bird, pulling tightly. Keeping the twine pulled snug, tie a firm knot around the excess flesh at the neck of the bird. Snip off excess twine.--These days a lot of turkeys come with a "hock lock" that holds the legs together, so this step may not be necessary.]
Scatter remaining vegetables and thyme over a shallow roasting pan; pour 1 cup reserved broth over vegetables. Put perforated cover on roasting pan; set a V-rack (preferably nonstick) adjusted to widest setting on top of cover. Brush entire breast side of turkey with butter, then place turkey, breast side down, on V-rack. Brush entire back side of turkey with butter.
Roast for 45 minutes. Remove pan from oven (close oven door); baste turkey with butter. With a wad of paper toweling in each hand, turn turkey, leg/thigh side up. If broth has totally evaporated, add an additional 1/2 cup stock to pan. Return turkey to pan and roast 15 minutes. Remove turkey from oven again, baste, and again use paper toweling to turn the other leg/thigh side up; roast until meat thermometer stuck in leg pit registers 165 degrees, about 30 to 45 minutes. Breast should register 160 to 165 as well. Transfer turkey to platter; let rest for 20 to 30 minutes.
Meanwhile, strain pan drippings into a large saucepan (discard solids) and skim fat. Return broiler pan to stove and place over 2 burners set to medium heat. Add 3 cups reserved broth to the broiler pan and, using a wooden spoon, stir to loosen browned bits. When pan juices start to simmer, strain into saucepan along with giblets; bring to boil. Mix cornstarch with 1/2 cup cold water and gradually stir into saucepan. Bring to boil; simmer until sauce thickens slightly. Carve turkey; serve with gravy.
How do you get your creative juices flowing?
Q. Sometimes I'm just stuck in a rut and cooking the same old things, sometimes I just sit and stare at the white paper and can't come up with a drawing, sometimes my days are as boring as wood chips, sometimes I want to bless someone else and I can't think of what to do....I love being creative, but sometimes I just can't get it going and don't know where to get inspiration. I have a ton of magazines to look through, but I don't want to copy other people. I just want my creativity back!
A. If I can't write... I read. If I can't cook... I go out to eat. If I can't draw... I go to an art museum. The intent is not to copy what you see, but immersing yourself in that activity can get your brain focused on the right area. When I read, for example, a single sentence may catch my attention. By the time I've worked it over, fit it into my life, and daydreamed through it, the idea will probably have no relation to what I read, but seeing the words get my words started. I may even flat-out disagree with what I've seen or heard, but that's a starting point, too!
This usually works for me, if not immediately than over time if I'm consistent with spending time on it. At other times in my life, however, I have tried other tactics. I have taken classes to learn more about a subject -- or learned something entirely new. I have traveled to a new city, read a new genre of book, and walked the opposite way around the block. People have a delicate relationship with change -- most of us want the safety of habit, but the excitement of something new (not too new!). If we're in a rut and haven't found the right balance of old and new, any little push can get us re-started. And if we're in a state of excitement, inspiration often follows!
As a last thought, keep a journal. Record what you've eaten and what you crave, or sketch something every day. As a writer, the experts say that it's okay to just write "I have nothing to write" repeatedly until something else comes. As an artist, I'd probably just doodle a progression of stick people on the exciting-as-mud days. The point is just to keep doing the activity, have patience, and try not to be too hard on yourself! Inspiration is a tricksy, flighty, wild-and-free kind of thing, so you have to use sneaky skills to grab it.
Good luck finding that creativity! I hope something in here helps get you started!
This usually works for me, if not immediately than over time if I'm consistent with spending time on it. At other times in my life, however, I have tried other tactics. I have taken classes to learn more about a subject -- or learned something entirely new. I have traveled to a new city, read a new genre of book, and walked the opposite way around the block. People have a delicate relationship with change -- most of us want the safety of habit, but the excitement of something new (not too new!). If we're in a rut and haven't found the right balance of old and new, any little push can get us re-started. And if we're in a state of excitement, inspiration often follows!
As a last thought, keep a journal. Record what you've eaten and what you crave, or sketch something every day. As a writer, the experts say that it's okay to just write "I have nothing to write" repeatedly until something else comes. As an artist, I'd probably just doodle a progression of stick people on the exciting-as-mud days. The point is just to keep doing the activity, have patience, and try not to be too hard on yourself! Inspiration is a tricksy, flighty, wild-and-free kind of thing, so you have to use sneaky skills to grab it.
Good luck finding that creativity! I hope something in here helps get you started!
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