Atomic Nerds

Picking up on a theme for the week yet? I knew you folks were clever. Santa Fe, perhaps by dint of having all our errands at the south end of town allowing us to take the bypass and avoid the worst of the traffic, actually did not suck for once. LabRat picked up some new boots which are theoretically going to act less as barely cohesive bits of leather and rubber and more as actual foot insulating devices, and at the same time we managed to pick up a few “Why the hell don’t we already have this?” pieces of kit like emergency blankets for the car. We didn’t end up leaving with any new firepower, but that’s because they didn’t sell any at this store, and the dedicated gun store in Santa Fe sucks (while the other one isn’t gun-only, and thus scattered and varied of selection with prices generally set at “Hahahahaha, no, seriously, what are y’all asking for this?”)

The beer store, as always, was awesome. Even better, the nut brown ale brewed during the last visit was ready for bottling. With an offering of our more successful recipes in hand (an Irish Red based off Papazian’s “No Sham Shamrock,” and a standard English-ish Ale brewed during a downpour), we continued our exploration of the notion that after you spend enough money, homemade beer is cheaper than store bought. Oh well, at least it tastes better for the most part. On top of that, Jamie sent us home with a couple gallons of the aforementioned nut-brown. This way, if the turkey sucks on Thursday, at least we’re not gonna care. Please note, these growlers are scientifically calibrated to maximize feeling like a bootlegger. I’ve been humming Thunder Road under my breath since we left the store.

On top of all that, we even managed to find a birthday present for my Mom. Just on the off chance she’s found this place, I’ll hold off mentioning what it is until I find out how she likes it.

Also, since this is still a turkey mashup, reader Dave requested our turkey brine recipe in the comments to yesterday’s post. Here you go.
1 cup kosher salt
1/2 cup light brown sugar (dark brown won’t hurt anything)
1 gallon vegetable stock
1 Tbs black peppercorns
1/2 Tbs allspice berries
1/2 Tbs candied ginger
1 gallon ice water

Combine everything but the ice water in a stockpot and boil it. Stir to dissolve what solids will dissolve, then remove from the heat. Cool to room temperature, and refrigerate until chilled. If you’ve got room in the fridge for a 5 gallon bucket, you can do this more easily overnight. Likewise if your garage is cool enough without getting to freezing, or you have some similar method of temperature control. Either way, at least six hours before you start cooking the bird, mix the brine with the gallon of ice water in a 5 gallon bucket. Put the turkey in breast side down, and let sit somewhere cool for three hours. Turn the bird, let it sit another three hours. Rinse inside and out with cold water before cooking.

Cooking the bird? Hmm… I might need more mashup filler for tomorrow.

Posted Booze and Fine Hooch, Food, homestead |