Tag Archives: tips

Food Blogging: Top Ten List of What I’ve Learned in Five Years

It’s challenging for me to remember exactly when I wrote my first post here five years ago, but I’m fairly certain it was sometime late this month.  If web years are anything like that of dog years, then that is quite a good length of time.  I searched the archives but knew before I began that I’d long ago deleted the first few posts because they were only worthy of being the best examples of aimless wandering.  I was testing the water, wondering what might come from a seemingly simple decision to write about food.

There’s more to it than that, and I realize it when I sort through the posts and photos, recipes and stories.  It’s difficult to separate my life and that of my family from what I’ve written here because it has happened simultaneously, confirming that my life is truly food centric in all its crazy glory — or often, the lack thereof, and thankfully so.

So much has changed in the five years while I’ve shared my “fat-free opinions on a food centric life.”  Although I’ve certainly changed as a result of the experience, the web and general status of food blogging is radically different.  When I created Sass & Veracity, it was to provide an outlet for myself to write about my efforts to lose weight thinking it would hold me accountable.  That didn’t last long because I soon discovered that in order to write a food blog, one actually has to write more than stories.  At some point, there must be photos and recipes.

So before I launch my list of what I’ve learned in five years food blogging, let me say cheers to Sass & Veracity — who knows where it will be in the next five years, but I’d enjoy your opinion about a few things I’m considering that I’ve posed toward the end of this very long piece if you’re interested in sharing.  I hope you are.  And while you’re at it, perhaps you can let others know something you’ve learned in the time you’ve been blogging.  Thanks for reading!

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Turkey: Tips on Brining

Over the years, I’ve made and eaten turkey prepared in a variety of ways:  butter and herbs rubbed on the skin or under the skin, roasted in a bag, and yes, even roasted with a brown paper bag that was buttered and pressed against the skin.  Luckily with all the experimentation, I haven’t had any disasters — and that has paid off, because although we still haven’t deep fried a turkey, we have found that brining is what we now prefer.  We may alter the ingredients of the brine, but the basic idea is that our turkey sits in a bath of very salty liquid for at least 24 hours before it’s roasted.

As Thanksgiving nears, many stores carry pre-made brining mixes, and we’ve tried those too.  Whether you choose to purchase or make your own mix, I know you’ll find that when you brine a turkey, it will be the most moist you’ve ever had.

Basically, the steps for brining are similar regardless of the recipe you choose:

1)  Mix herbs and spices and other ingredients
2)  Measure a large quantity of salt
3)  Add to water and heat to dissolve the salt
4)  Pour over turkey and keep cold for at least overnight

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