Cooking weekend

[jethrien]

Made pretty much perfect pumpkin French toast. I had pumpkin French toast at a restaurant a couple weeks ago, and was sorely disappointed by the lack of pumpkininess. For my in-laws, Chuckro made a loaf of pumpkin yeast bread (which has a fantastically perfect texture), and then I dredged it in a mix of pumpkin, eggs, milk, vanilla, and spices. It was perfect French toast, the texture you rarely get, where the inside has basically completely turned to custard, but it doesn't break or fall apart. Sooo good.

In other news, I'm making a turkey today. Last night, I actually did the whole "salting under the skin" thing. It's really impressive how elastic raw turkey skin is. Almost a little disturbing--I had my hands sliding under the skin all the way up my forearms, as I rubbed salt from the cavity to the top of the breasts and all the way down around the thighs. It's the kind of thing that makes you remember that you're actually eating an animal, and how that's a little disturbing. There's that slight wonder if someone could do that with myskin. Ewww.

But this turkey is going to be delicious.

Comments

[firynze.livejournal.com]

DANG, but that French toast sounds delicious.

I put the bread maker on this morning and Das Boy and I got to have fresh honey-wheat bread slathered with my friend's homemade preserves. SO GOOD.

And yesterday was Mocksgiving, so there was turkey and all sorts of nommies involved. Man, but I love turkey. I should really make it more, but then there's SO MUCH POULTRY.

Erm, yes, someone could do that with your skin. But it's easier with birds. Trust me, I've seen how much Cody's skin stretched and is now sagging off his newly svelte physique. It gets a little creepy prepping chickens these days, lemme tell ya.

[(Anonymous)]

'Twas quite tasty pumpkin French toast indeed!