Some Scattered Food Thoughts As We Head into Christmas–and a Great Punch Recipe

Hi everybody! My last post was before Thanksgiving, with a promised post-mortem on the meal. I’m afraid I’ve let events get the better of me on that, so here are some thoughts on TG and also some projections into the future:

1. Dry brining is the way to go with any type of meat. I would refer you to a massive Serious Eats manifesto on this subject: “Dry brining Is the Best Way to Brine Meat, Poultry and More.” I did something along their lines for my turkey breast at Thanksgiving and it came out quite moist and delicious. I also dry-brined some steaks recently and they were, like, totally awesome–flavorful with a great crust. 

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