Thursday, December 10, 2015

Marinade for Turkey Burritos

Developed November, 2015. Another way to use leftover roast turkey is to make turkey burritos. This marinade adds both moistness and ethnic flavor to the turkey meat. 
1 c water
1 t chicken base (Better Than Bouillon™ Reduced Sodium Chicken Base is good)
1/2 t sugar
1/2 t salt
1 t cumin
1/4 t garlic powder
1/4 t chili powder
Heat ingredients to a fast simmer in a small saucepan for a few minutes with stirring. Cover and cool until just warm. Add up to 10 ounces (300 g) sliced or shredded roast turkey meat to marinate for 15 minutes. Drain and use for burritos. After use, the meat-flavored marinade can be thickened with corn starch for use as a gravy, e.g., over rice or potatoes. Variation: Subsitute roast chicken breast meat.

Hint: Shock the Grounds to Make Better Coffee

Chemex Brewer (Public Domain)
Recorded December 9, 2015. About 50 years ago, DrDaddy and MrsDaddy brewed their morning coffee using a Chemex brewer. This brewer joins a filter holder and a flask into a single piece of Pyrex, with a collar of maple lashed at the neck with a genuine rawhide lace. Both 'green' and cool. Took paper filters, like in the lab. The recipe that was advocated for this manual drip system was to first 'shock' the dry grounds with very hot water and then, after a delay, continue to add hot water to the funnel as the brew passed through the bed of coffee grounds. The method produced a very good product, especially using whole beans purchased at the newly-opened roaster, across the street from the Pike Place Market. We were among the very first customers at Starbucks and we had our own blend. The method is easy to apply using an automatic drip coffeemaker and a microwave.
33 oz (1 L) spring water
6 T ground coffee, drip grind
Measure the water into the carafe. Pour about 6 ounces (ca 1.5 dl) of that into a microwave-safe vessel, such as a plastic measuring cup, and heat to boiling. Transfer the remaining water to the coffeemaker, and after 30 seconds, start the brewing.