Ratatouille the Movie
Gaby and I watched the movie Ratatouille last night. What a nice movie. The Disney movies are always good. If you haven’t seen the movie Ratatouille and you enjoy cooking, you’ll really like this movie. Ratatouille is animated but the plot mostly occurs in Paris, so naturally we know you’re going to enjoy it 
Brined Chicken
All I can say is “WOW”. That was the juiciest chicken I’ve ever tasted. If you missed Gaby’s discussion about it, yesterday’s post describes brining the chicken in detail. Suffice it to say that if you duplicate what Gaby made, you’ll LOVE IT. My mom used to baste turkey with those old bulb type basters and cook the turkey upside down. That worked ok. After I had left home, oven bags were available and that’s how we’ve cooked turkey ever since then. Oven bags do a good job at keeping your bird moist.
However, now that we’ve had brined chicken, I think oven bags are going to be a thing of the past in our home.
BTW: People on base have told us they flavor inject their turkey’s. I found this website discussing how to flavor inject a turkey. It would be interesting to compare brining a turkey vs injecting it with fluid. I know there are special cookers for this injection type of cooking. (Can you tell Gaby’s not writing this.. hehe). Have any of you tried flavor injecting a turkey?
The Digital Cooking Scale arrived yesterday from Le Cordon Bleu!
Compact Digital Scale
Gaby was VERY happy when the digital cooking scale she ordered from Le Cordon Bleu arrived yesterday. She made a double size batch of the Brownies with Pecan Nuts because our old scale wasn’t accurate enough for a single batch.
As an American living with a European in Europe, it’s interesting to note similarities and differences in the way we do things. Maybe we’ll have a few more posts on this. One obvious thing is measuring ingredients. US is by volume, Europe is by weight. Gaby had never used a measuring cup and I had never seen a cook use a scale! I suppose neither is better. They are just different ways of expressing a quantity. You just have to get used to it. Kind of like C and F for temperature. The air temperature outside doesn’t care what you call it. It is what it is.
If you’re in the US and don’t have a digital cooking scale but want to use one in your cooking, this is an excellent investment. You’ll be able to use the European recipes without fear!
More books
The Sweet Life In Paris-Cover
Gaby received more cooking books yesterday! She’s reading a really funny one by David Lebovitz. The Sweet Life in Paris. She’s trying to take her time reading it because she enjoys it so much she doesn’t want it to end! I constantly hear her laughing while reading that book! I’m going to have to read it when she’s done!
Gaby was happy that David Lebovitz was on her facebook wall yesterday! I signed her up for his facebook fan club. We saw an ad for the European Baking Expo in Paris last weekend. David Lebovitz attended and took some cool pictures of it. We really want to see it next year when we’re in Paris. We’re also hoping to meet David Lebovitz when we’re living Paris. We would be thrilled!
Newsletter
I created a newsletter signup form. We’ll be sending out a few per month I think. The newsletter will have a recipe and a few other things in it. Please sign up for the newsletter so we’re not so lonely
That wraps it up for today. We’re going to eat out tonight as Gaby’s riding Hemmingway this afternoon. Gaby deserves a break from cooking
Until next time.
Tom
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