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Do You Baste the Turkey?

partysugar — Thu, 13 Nov 2008 09:00:29 -0800

Yum's November Must Haves

partysugar — Mon, 03 Nov 2008 12:38:25 -0800

There are only 24 days until the biggest food holiday of the year, Thanksgiving. Here are five items that will make your month fuss-free and delicious.

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Let's Dish: What Kind of Turkey Are You Having This Year?

YumSugar — Thu, 19 Nov 2009 14:00:49 -0800

Right now at the office, there are few things that PartySugar and I can talk about besides our Thanksgiving menus. For the first time ever, Party's making a deep-fried turkey, and she can't stop obsessing about it! This year, for some reason, I'm not really feeling Thanksgiving traditions, so I'm mixing it up with a bacon-wrapped, mushroom-filled turkey roulade. And Sugar staffer Alexis is going the classic route, with a buttered, basted, stuffed roast turkey. What kind of bird are you having this year?

Yum's June Must Haves

partysugar — Mon, 01 Jun 2009 05:50:42 -0700

This morning when I woke up and realized it was the first day of June, only one thought came to mind: hello Summer! With its warm weather and long days, June is a perfect time for outdoor cooking and alfresco entertaining. Whether you're hosting a chic soirée by the pool or packing up your family for a picnic in the park, here are six items that will make your month magnificent and memorable.

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Chicken Teriyaki Two Ways - Beginner and Expert

YumSugar — Wed, 26 Aug 2009 03:30:20 -0700

My fanaticism for specialties like fried chicken and spicy buffalo wings is so epic that sometimes I overlook other poultry dishes that are well-suited for the dinner table. I'd almost forgotten about chicken teriyaki until I stumbled across a simple yet standout recipe that calls for basting and broiling an entire chicken until it's developed a caramel brown lacquer.

Teriyaki-glazed chicken has become a typical to-go item in food courts across the country, but it's far more delicious when prepared in a home kitchen. Even if you don't have the time or skill to glaze a whole bird, you can still achieve a succulent and savory chicken dinner with chicken pieces and a store-bought sauce. Bring this classic favorite to your home when you read more

Last Chance to Win: The Fabulous Steak and Wine Gift Package For Dad Ends Today!

partysugar — Tue, 16 Jun 2009 09:17:30 -0700

Father's Day is just around the corner, and to celebrate dads everywhere, we're giving away the coolest steak and wine gift package. We've partnered with Williams-Sonoma to create a prize that's perfect for dads everywhere: There are four Hearst Ranch grass-fed beef rib-eye steaks waiting to hit the grill. To ensure that the steaks are seasoned well, we're throwing in Williams-Sonoma's ultimate grilling rub collection and premium bourbon and black pepper barbecue sauce. Dad will be thrilled with his new collection of barbecue toys, including mini grill thermometers, a basting sauce pot and brush, a grill tools set, a barbecue cutting board, and forged steak knives. Once the steaks are cooked to perfection, Dad will want to pair them with wine opened with his waiter's corkscrew and served in his outdoor stemless wine glasses. All of these amazing items combine to make a prize worth over $500! The only thing you have to get is the wine! Might I recommend the Williams-Sonoma Wine Club's grilling collection?

To enter to win this exciting prize, you must log in and take the quiz below. All you have to do is guess the celebrity chef dad. Your eligibility is not based on getting the answers correct; completing the quiz once you are logged in makes you eligible to win. You do, however, need to be a TeamSugar member before taking the quiz. If you're not already a member, register here for an account. One quiz entry per person, all repeat quizzes will be ignored.

The contest is open to US residents only and ends on Tuesday, June 16, at 11:59 p.m., PDT. Click here for official rules. Good luck!

Question 1 of 5

Whose teenage son has a problem with green vegetables?

Will You Brine Your Turkey?

YumSugar — Fri, 21 Nov 2008 11:45:59 -0800

Many of you swear that basting the turkey makes it more succulent and now I'm wondering if you plan to brine the turkey as well.

I consider it to be a must-have for this time of year, so I'm brining my bird, but I'm curious to know your feelings on this preparation method.

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Thanksgiving Tip: How to Buy a Bird

partysugar — Thu, 06 Nov 2008 14:00:15 -0800

Buying a turkey can be a daunting task: it should be big enough to feed a crowd, but have plenty of meat for leftovers. It also has to fit inside your oven, deep fryer, or brining vessel. Then there's the question of fresh versus frozen? No worries, I'm here to help! To learn how to order the turkey that's right for you, read more.

Figure out how much you'll need. For each guest you will need about one and half pounds of turkey. For 8 people, get a 12-14 pound turkey. For 10 people, a 15-16 pound bird will do. For 12 people, an 18-20 pound turkey is necessary. For 14 people, get a 21-22 pounder. A 24-pounder will feed 16 people. For a group larger than 16, you'll need more than one turkey.
Be familiar with the terms used to describe turkeys:
- Self-Basting turkeys are injected with additives like water, broth, and butter.
- Fresh turkeys are birds that have not been cooled below 26°F.
- Frozen birds are stored at or below zero degrees.
- Free-Range means the bird is not raised in a cage and is permitted to graze on grass and grains.
- Organic turkeys are raised free range without the use of additives or pesticides.They are fed an organic diet.
- Kosher turkeys are farmed according to the Jewish dietary customs and are treated with a salting process after slaughter. Because of this technique, you should not brine a kosher bird.
- Heritage birds are farmed like they were before the 1920s, meaning they have a slower growth rate, richer flavor, and more dark meat.
- Wild birds are the most similar bird to what the Pilgrims ate. They have lots of dark meat and little fat.
When purchasing a frozen turkey look for the bird with the latest sell-by date because that means it's the freshest. Avoid leaky or sticky packaging and never buy a bird with a bad smell. Buy several days before Thanksgiving to allow time for defrosting.
Fresh turkeys keep in the fridge for only two days, so order now and pick up later.
If you are worried about the turkey fitting in your oven, measure it before ordering the bird. However, most standard ovens can hold a 25-pound turkey.
Birds can be ordered and purchased from Whole Foods, Williams Sonoma, and Heritage Foods.

Have you ordered your turkey yet? What kind do you plan on making?

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Get Your Grill On: Enter to Win Our Ultimate Barbecue Giveaway!

partysugar — Fri, 01 Aug 2008 11:30:24 -0700

Nothing signifies Summer more than the smoky smell of barbecue lingering in the warm evening air. From sticky, sweet ribs to juicy, burst-in-your mouth tomatoes, a grill can cook up something delicious for every palette. To celebrate the Summer grilling season, we're giving away the ultimate barbecue prize package worth $218.55!

Get excited because one lucky winner will be sent this stylish Summer grill and all of the fabulous accessories! The winner will receive this adorable green Weber Barbecue ($49.95), Applewood Grilling Planks ($14.95), and a Grill Basket with Lid ($24.95). But that's not all, you'll also get a matching basting brush, hamburger spatula, and tongs; a pizza stone for grilling pies; a charcoal chimney to get the grill going, and Mario Batali's Italian Grill cookbook full of inspiring recipes.

To enter to win this incredible prize, you must log in and take the barbecue quiz below. Your eligibility is not based on getting the answers correct, completing the quiz once you are logged in makes you eligible to win. You do, however, need to be a TeamSugar member before taking the quiz. If you're not already a member, register here for an account. One quiz entry per person, all repeat quizzes will be ignored.

The contest is open to US residents only and ends on Monday Aug. 4, 2008, at 5:00 p.m. PDT. Click here for official rules. Good luck!

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Let's Dish: Top Chef 4.12 - Off to the Butchers

YumSugar — Thu, 29 May 2008 01:18:57 -0700

After last night's Top Chef we are finally down to the final four. However before we can head to Puerto Rico, we have to chat about the final elimination. Unlike some of the previous challenges, I was really excited to see the chefs in the kitchen. Watching them work in their natural environment was refreshing and fun, and seeing Chef Tom come help them was also exciting. So what did you think of it? Find out what I have to ask when you read more.

Did the quickfire make you nervous? I always get nervous when knives and timers mix.
When they were cooking the quickfire, what did you think of all the butter Antonia was basting her steak in?
Say what you want, but you have to admit that Spike's butchering skills did seem pretty impressive, no?
Would you eat peanut butter mashed potatoes?
Wasn't it nice to see the three former winners? Did you notice how Ilan was only in a t-shirt?
I loved that they got to work with Chef Tom in the kitchen, how about you?
What do you think about Spike insulting Rick Tramonto for having frozen scallops? Do you believe that he was sincere about not knowing where that comment came from?
Weren't they all cute in their hand-holding solidarity?
Do you think Stephanie deserved to win? Which dish did you want to try?
What do you think about Spike leaving? Do you think he should have left over Lisa?
And finally, a bonus question. Who do you want to win the whole thing?

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Photos courtesy of Bravo