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Notes: Tamarind concentrate is available in specialty food stores.
For the Glaze
- 2 Tablespoons canola oil
- 1 Tablespoon fresh minced ginger
- 1 Teaspoon minced garlic
- ½ Cup honey
- ½ Cup tamarind concentrate (available in specialty food stores)
- ¼ Cup water
- 2 Tablespoons sriracha
- 2 Tablespoons fresh lime juice
For the Burgers
- ½ Cup mayonnaise
- 1 Tablespoon peeled and minced fresh ginger
- 2 Teaspoons chopped fresh cilantro
- 2 Teaspoons salt
- 1 Teaspoon freshly ground pepper
- 1 Teaspoon ground cumin
- 1 jalapeno with seeds, minced
- ½ Cup thinly sliced scallions, white and about 1 inch of the green parts
- 2½ Pounds ground turkey, ½ white, ½ dark meat
- Garnish with Walter White’s infamous blue cheese, tomatoes, and onions
Calories Per Serving403
Folate equivalent (total)8µg2%
This powerful stimulant drug rapidly triggers the release of mood-elevating neurotransmitters, dopamine and serotonin, which causes you to feel excited, happy, and physically energized. Because meth is a stimulant drug, it also suppresses appetite and the experience of sleepiness.
People who abuse a lot of meth or consistently abuse meth may begin to tweak. This a condition in which the person does not sleep and barely eats for anywhere between three and 15 days while their mind dissociates and hallucinates from the large amount of meth in their body.
One dose becomes active in the brain for between five to 30 minutes, depending on how it was consumed. It rapidly metabolizes out, leading very quickly to compulsive behaviors.
The comedown symptoms after taking just a few doses of meth can be so uncomfortable that a habit around abusing this drug quickly forms. This means that quitting meth, especially “cold turkey” or all at once, can be uncomfortable.
It is not impossible to quit meth abuse cold turkey, but it is incredibly difficult without help. Working with medical professionals to manage withdrawal symptoms will lead to much more success in quitting abuse of this drug.
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BLAME THE TURKEY.
The sheer anatomy of the bird guarantees a challenge: Easy-to-overcook breast meat combined with dark meat that seems to take eons to cook through. So it's hard not to end up with a combination of dry breast meat and fall-off-the-bone thighs and drumsticks, or moist breast meat and undercooked thighs and drumsticks. If you don't want to risk giving your guests a Thanksgiving gift of food-borne illness, you've probably erred on the side of overcooking.
7 Things to Do with Reserved Duck Fat
Duck fat is delicious. It develops tremendous texture and rich, savory flavors. We love it with roasted veggies and fried potatoes, added to sauces, and so much more. These days, if you're not into saving your own fat from roasting a duck, you can also find rendered duck fat in grocery stores.
Is duck fat healthy? Well, healthy is kind of a loaded word. Duck fat is, after all, a saturated fat. However, as the Los Angeles Times notes, the amount of fat from duck fat that's saturated is roughly comparable to chicken fat or pork fat. But at 33%, duck fat's saturated fat content is significantly "better than butter, which is about 51% saturated fat." What's more, duck fat contains oleic acid, the same monounsaturated fat that's found in healthy olive oil. Duck fat is 40% oleic acid, compared to 71% oleic acid for olive oil. So is duck fat a health food? Probably not. But it does seem to be a reasonable and certainly a delicious substitute for butter and an occasional tasty treat.
Here are some of our favorite, most delicious recipes for using up rendered duck fat, including making golden-brown potatoes, confit, tortillas, and more. And don't miss our Favorite Duck Recipes for Special Dinners.
Mitch Mandel and Thomas MacDonald
This time-honored party food is one of the most efficient ways to consume many things you love: It's a combination of refreshing pico de gallo, spicy ground turkey, guacamole, and more, ensuring that each layer your tortilla chip excavates is even more satisfying than the last.
Get our recipe for 7-Layer Dip.
We’re All Better Off For Chris Kimball Leaving America’s Test Kitchen
It’s not often that a messy public divorce, of sorts, leaves nearly everyone — or at least those of us who weren’t part of the relationship—better off for the split. Of course, I’m not talking about a real marriage or family, but of a corporate relationship.
To be clear, I’m not criticizing Chris Kimball or America’s Test Kitchen or Milk Street Kitchen. We’re all better off because we now have two great cooking empires, where we used to have one.
In 2015, Chris Kimball left or was forced out of the America’s Test Kitchen empire he had founded several decades before. In case you don’t know, ATK includes an eponymous PBS TV show and a second show called Cook’s Country, a magazine of the same name and its more famous, older sibling Cook’s Illustrated, as well as recipe and equipment review web sites, and a cookbook publishing business.
Kimball founded the company in 1993 and led it from a Brookline, Massachusetts, brownstone until he left. Right before that point, the company had brought on its first CEO as it tried to deal with the changes in the way Americans get their food journalism in the age of the internet, but at some point in 2015 Kimball was forced out of his company by co-owners who thought he was no longer the man for the job.
At the time I was very skeptical of the move. I wrote here that this was a big mistake: “Chris Kimball is the face and personality of ATK and its driving force. This is like John Scully forcing Steve Jobs out of Apple in the 1980s. It is Kimball’s homespun, stolid Vermonter style that underpins everything they do from the magazines to the TV shows to the radio show.”
I’m happy to say I was wrong. Certainly things have worked out for Kimball, but it’s also worked out for ATK.
In 2016, Kimball founded a new food journalism venture in Boston called Milk Street Kitchen with plans for a magazine, a cooking school, TV show, cookbooks, and all the rest. The plan was that Milk Street would shift focus. Whereas ATK’s properties were all about making the best versions of familiar and not-so-familiar dishes we could see on America’s dining room tables, Milk Street would go out into the world’s cultures to bring together techniques and ingredients and recipes in a way that could make more adventurous home cooks want to try them. It wasn’t just about lifting recipes from those cuisines, but about seeing how people think about food in different places.
Meanwhile, America’s Test Kitchen wasn’t sitting still… literally. The old, small brownstone in Brookline was cast aside in favor of a brand new huge space in Boston’s trendy, tech-centered Seaport. Also cast aside was any reticence about taking advantage of the internet to expand ATK’s reach. The web sites got vast improvements (like search finally becoming usable), their social media presence expanded (including a hugely successful Facebook group for subscribers), more personalities to become faces of the company emerged now that Kimball’s vast shadow was gone, they ditched the old Q-and-A/interview style radio show/podcast 1 and created a new podcast that is very different from other food podcasts and has a huge audience.
And they’re all good. I’m constantly trying new recipes from Milk Street and my family is enjoying foods from Korea and Vietnam and Senegal and Russia and various Middle Eastern countries. But we’re also enjoying the recipes rising up from the revived ATK outlets, not to mention the videos and podcasts that have a lot more watchability and personality in a style that’s become popular on social media.
I’m sure that everyone involved in the split between ATK and Chris Kimball would rather have avoided the pain and costs associated with it, but as I look at the results more than two years on, I have to conclude that for fans of food journalism the split gave us more than twice the value we’d had before. It’s evidence of the theory of creative destruction, that sometimes a little chaos and disruption is good for the creative soul. Good for them and good for us.
- Interestingly, Kimball re-created the radio show/podcast in nearly identical format at Milk Street. ↩
Domenico Bettinelli, Jr., is a father of five and husband, a Roman Catholic, born in Boston, educated at Franciscan University of Steubenville, who has worked in Catholic media--print, broadcast, and online--since the mid-90s. Find out all about Dom on his About Me page.
He is also the CEO of the StarQuest Production Network at sqpn.com. All opinions on this site are solely those of Domenico Bettinelli and do not reflect the opinions of anyone else. See the disclaimer for further details.
I agree that there’s room for both shows but do wish that stylistically, they looked a bit different. Both shows have “white” kitchens that look brand new, commercial and bit too sterile. While, desirable in a cooking school, it wouldn’t hurt to add in a few warm, organic touches to differentiate one from the other! I have tried recipes, tips and new kitchen techniques from both ATK and Milk Street. They both have been inspirational, prompting me to try new cooking accoutrements which I “swear off” with every purchase. Authentic recipe enthusiasts are also the winners in this split as each shows brings in wonderful chefs that show off their chops while cooking a variety of authentic cuisines from around the globe.
Chris Kimball was the cornerstone of the ATK franchis, both from the creative sid and in choosing quality staff as well as being the Founder we all knew and loved to watch. And remeber he has never been as stuffy as people make him out to be with his frequent use of costumes. Also His way of presenting highly technical issues in easy to understand language that empowers home cooks to try recipes that might have otherwise passed over as too difficult is something that I have noticed is sadly lacking from current ATK fare. When they Let him go by either their choice to discriminate against him based on his age or essentially kicking him out by appointing someone T be CEO over him instead of Making Him Co-CEO along with the other founder and this new person.
Either way, ATK has lost the heart of their company and their shows. Milk Street may be an odd name for a cooking show…but i prefer to watch a Show featuring an original creative mind at work teaching us to appreciate cooking all over again from an entirely different viewpoint. rather than a show from a hollow shell of a corporation that is too concerned with profit margins rather than with people, including the one person that Made ATK not only possible but popular.
You’re so right I don’t like ATK without Chris.. I watch Milk Street because Chris is on that show
Intermittent Fasting: The Best Foods for Breaking a Fast
Here's how to get the best results from your flexible eating plan.
Intermittent fasting is not a diet it's a pattern of eating. You eat during a certain period of time every day and don't eat during the rest of the time. It's simple and straightforward. The most popular fasting pattern is the 16/8 method, in which you eat during a designated 8-hour period only. People often ask, what are the best foods to eat to break a fast if you want to lose weight more effectively?
The answer is to ease your body back into eating with easy-to-digest foods that are wholesome and nutrient dense. Plan your meals ahead of time and stick with the basics, incorporating nutrients from proteins, carbohydrates, and fats. When you eat healthfully during your 8-hour window, you ensure that you're getting the nutrients you need to power your active lifestyle.
Here are some of the best foods for doing that.
Choose your protein from fresh, lean, minimally-processed sources. Many of these will come from animal proteins, but if you are a plant-based eater and prefer meatless meals, lentils and other legumes are good sources of minimally-processed protein. If you do eat meat regularly, lentils and beans are also considered to be a source of carbohydrates.
Examples of protein: Eggs and egg whites, fish, shellfish, chicken, turkey, lean beef, bison, pork, wild game, cultured cottage cheese, plain Greek yogurt, and tempeh.
Choose complex carbohydrates that are whole, minimally-processed sources that pack a lot of nutrition and fiber. It's also important to include a variety of starches and colorful fruits in your total carbohydrate intake. If you want a fast, convenient way to get your complex carbohydrates, try Swolverine's Clean Carbs.
Examples of complex carbs: Sweet potatoes, yams, beans and lentils, oats (steel-cut, rolled, old-fashioned), plain non-fat Greek yogurt, kefir, fresh and frozen fruit, corn, barley, buckwheat, quinoa, whole or sprouted grains (bagels, breads, muffins, pastas, wraps), and whole-grain rice (brown, black, wild).
These fats will come from a variety of sources like nuts, nut butters, and oils, sticking with anti-inflammatory oils like extra-virgin olive and avocado. Unless you're following a specific diet, healthy fats shouldn't exceed more than 30-35 percent of your daily calories.
Examples of healthy fats: Oils (extra-virgin olive, walnut, avocado), marinades made with anti-inflammatory oils, cheese aged more than 6 months, egg yolks, seeds (chia, flax, hemp, pumpkin, sesame), nuts (cashew, walnut, almond, peanut, brazil, pecan, pistachio), natural nut butters, pesto made with extra-virgin olive oil, and unprocessed coconut.
Vegetables come in all sorts of shapes, colors, flavors, and textures. There are so many to choose from that there's really no reason not to eat vegetables every day. Aim for two palm-sized portions of vegetables in every meal, regardless of whether they're fresh or frozen, raw, steamed, sautéed, or microwaved. Make sure half of your daily vegetable intake comes from leafy and other cruciferous vegetables.
Examples of vegetables: Beets, broccoli, tomatoes, radishes, onions, peppers, cabbage, squash, carrots, cauliflower, garlic, mushrooms, asparagus, eggplant, salad greens (spinach, arugula, kale, baby kale, collards, spring mix, etc.), celery, green beans, and cucumbers.
These are a staple of any healthy-gut diet. Not only do fermented foods boost the number of beneficial bacteria, or probiotics, in your gut, but they also contribute to improved health, digestion, and absorption of nutrients from your other foods—fruits, vegetables, protein, and carbohydrates, for example. Choose fermented foods that are unsweetened, as those are the best to break a fast with.
Examples of fermented foods: Kefir, tempeh, natto, kombucha, cabbage, miso, kimchi, sauerkraut, and probiotic yogurt.
It's no secret that fruit is a staple of any healthy diet and that some fruits are more nutritious than others. If you're looking to boost your intermittent fasting weight-loss results, stick with fruits that are lower in sugar than others.
Examples of lower-sugar fruits: Apples, blueberries, strawberries, blackberries, grapes, pomegranates, oranges, cherries, grapefruit, apricots, peaches, prunes, oranges, and kiwi.
What Foods Should You Avoid When Practicing Intermittent Fasting?
These foods will keep you from losing weight efficiently when you're practicing intermittent fasting. They're short on nutrients and harder on the digestive tract than their fresh, wholesome counterparts.
- Fried foods
- Highly processed foods
- Simple carbohydrates
- Inflammatory oils
- Excessive caffeine
Breaking Your Intermittent Fast: The Takeaway
Of course, you don't have to choose any of the foods on this list to break your intermittent fast, but you'll miss out on their benefits. Eating healthfully will help you maximize your intermittent fasting efforts as well as increase your overall health, reset your metabolism, and help you lose weight faster.
7 Mistakes to Avoid When Making Gravy
A good gravy can cover up an overcooked turkey and dress up gluey mashed potatoes with one swift pour, and yet cooks don’t pay much attention to this masterful finishing touch. The results are heavy gravies — over-seasoned, thin, or worse, lumpy and left to congeal on the dinner table. Good gravy can be the difference between a good and a great Thanksgiving meal, so here are seven mistakes to avoid when making this flavorful sauce.
1. Not starting your gravy with a roux.
A roux is a mixture made from some kind of fat (turkey fat drippings, melted butter, or oil) and flour whisked together and then briefly cooked. It’s the base for most gravies. This is the essential component that works to thicken the gravy. Without it, you’re left with a thin, soupy gravy.
Follow this tip: Start your gravy by making a roux using the fat from the bottom of the roasting pan (you can also use butter or oil), and whisking in an equal amount of flour. This thin paste creates the base for a wonderfully thick, silky sauce.
What Fasting Does to Your Body
These religious fasting traditions have actually spurred much of the interest in the health impacts of fasting, as well as provided data for researchers. Energy balance, quelling cell and tissue damage from free-radicals and lowering blood lipids, are all noted benefits of fasting, according to a March 2017 review published by Nutrition.
But during a fast, your body eats up its stores of carbohydrate and fat to fuel your body. If you're not drinking water (which is the case for some religious fasts), your kidneys hold on to water, and it's likely that you'll experience some mild dehydration, per the British Nutrition Foundation.
The Best, Easiest Roast Turkey, Plus 55 More Delicious Recipes
We've got your no-fuss plan for a perfect Thanksgiving turkey.
Whether this is your first time planning (and cooking) the Thanksgiving menu or you've overseen the holiday meal for years, it's never a bad time to check back in on how you're cooking the turkey. Even if you didn't burn the turkey last year, there are methods of cooking and spice mixtures that will help you end up with a more flavorful, moist centerpiece, that still has a delicious case of crispy skin (aka the best part). And so to help you out, we have assembled a collection of delicious turkey recipes, starting with our basic no-fail perfect turkey recipe. If you're looking for something simple, largely hands-off, and that results in a beautiful, delicious bird, then click right through on slide one.
But if you're looking to innovate a little, then keep going: We have more than 50 variations, all delicious, all with smart-but-simple upgrades. First, you may want to figure out how big of a turkey to get. If you're only having a few people over, consider making a turkey breast as opposed to the entire thing. (We bet you'll still have plenty left to make into tasty easy leftover turkey recipes the next day.) There are several turkey breast recipes that can be made right in your Instant Pot, so you barely have to do any work at all. (And then you can focus on the sweet potato casserole, green bean recipes, and a few of your favorite Thanksgiving pies!)
If you're cooking an entire bird, we have plenty of delicious recipes. The garlic herb butter turkey, the Cajun roasted turkey, or the browned butter sage turkey would all be super zesty options. Your holiday guests will be so impressed that you prepared such an incredible meal this year, and you'll be surprised at how low-stress it can be!
5. Skipping Workouts - Practice Intention
We're all guilty of hitting the snooze button every now and then. As much as I want to be a morning person who hops out of bed with a smile on my face to chase the sunrise as I pound out my miles on the pavement, I just am not. Some days I hit the snooze button once, then again ("Just five more minutes") and then one last time ("I swear this is the last time"). Then, before I know it, the window for my workout is gone. Evening exercisers, conversely, may find that by the time 5 p.m. rolls around they are just too mentally and physically tired and cannot motivate themselves to get to the gym. After all, the couch is calling and it is far more welcoming than the treadmill. This is where mindful intentions come in.
The idea behind mindful intention is understanding what you want for yourself and how your actions will or will not get you there. What are your goals? What are you attempting to achieve? Then, identify the unhealthy behavior that may be preventing you from being successful at what you desire for yourself. When it comes to working out, what is driving you? Are there specific health reasons that are your motivation, or are you training for a specific event? Once you know your why, acknowledge the harm in the habit of skipping workouts. Does it put you back a day in your training plan? Is it negatively impacting your health or weight-loss goals? Now focus on aligning your actions with your goal.
By bringing our intentions and wants for ourselves into the equation and our "why" for doing something to the forefront of our minds, then our motivation and reason for following through becomes the driving force propelling us out of bed in the early morning or keeping us from going straight to the couch in the evening. Be mindful about this intention when you are having the internal debate with yourself, then make your decision. Your mindful intention just might be enough to get you moving.