Turkey

Cincinnati Chili

October 28, 2010 by Charles 1 Comment

Every city it seems, has its signature dish. In Boston, it’s that eponymous Cream Pie; in Baltimore, it’s crab cakes. For Philadelphia, it’s cheese steak, and in Saint Louis, toasted ravioli. In my home town, rich in culinary traditions, it could be any number of dishes, from gumbo to jambalaya, to po’boys and muffulettas, to beignets and pralines.

Here in Cincinnati, chili carries the day, with residents swearing their allegiance to one of two local brands. Just as I-75 divides the city into East Cincinnati and West, chili divides the city between Gold Star and Skyline.

But after two months living here, I still had not tried either of the nearly ubiquitous chili shops. So when Caitlin came to Cincinnati …

Red Beans and Rice

February 4, 2010 by Charles 2 Comments

Memories are a funny thing. I look back at certain events or times, and wonder what it was that made a certain scene memorable, that gave it such staying power.

With childhood memories, the question evokes a stronger response – owing, perhaps, to the idea that a memory resonates with more emotion the more distant it seems. There’s something inspiring and captivating about looking back in your subconscious and finding a picture of yourself at a younger, more exciting age.

There I am, 20 years old, turning a corner outside of a Paris cafe, and bumping into the Prime Minister. There I am, 18 years old, sweating under the bright lights of my high-school…

Apple Cider Brined Roast Turkey

November 29, 2009 by Charles 9 Comments

Thanksgiving is no time for experiments. On any regular Thursday, the pizza parlor is just a phone call away. But on Thanksgiving, there is no such luxury.

This year, I stuck with Ina Garten’s recipe for roast turkey. Though, unlike the two previous years, I decided to brine my turkey – a technique which I had not yet tried. Brining – the process of immersing the meat in a salt-water mixture – works to dry and salt the meat by osmosis. That is, excess salt from the juice flows into the meat, while excess water from the meat, flows into the juice. Which doesn’t sound great: who wants dry, salty meat?

Fortunately, the osmotic process is not finished. As the salt enters the meat, …