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Wednesday, November 18, 2009

Chow / Housekeeping Get Free Expert Advice From Local Culinary Stars!

Posted by Megan Seling on Wed, Nov 18, 2009 at 12:08 PM

These are just some of the delicious things that come out of Quill Teal-Sullivan's oven at Oddfellows.

Renee Krulich/Flickr
These are just some of the delicious things that come out of Quill Teal-Sullivan's oven at Oddfellows.

Thanksgiving is right around the corner, and cooking a turkey or baking the perfect pie can be a huge pain in the ass. But you don't have to do it alone! For the next few days, Questionland Experts will be hosting local culinary superstars—they'll answer your questions about everything from the turkey (or tofurkey!) to dessert.

The expert panel includes Tamara Murphy of Brasa/Elliott Bay Cafe fame, Makini Howell of all-vegan Plum Bistro, insanely gifted baker Quill Teal-Sullivan of Oddfellows, and international alcohol savant Jamie Boudreau.

Already, Mr. Boudreau has helped Lukeiscool spice up his apple cider. Lukeiscool wrote:

My past recipe has been to heat a pot full of cheap apple cider, through in a muslin bag with cinnamon sticks and anise and towards the end stir in a fifth of spiced rum. It has always been a hit before, but I cater to a crowd of low-expectations. I was hoping to deliver something a bit classier this year if possible. Any suggestions?

Jamie's advice?

Remember that you are only as strong as your weakest link, so if you up the quality of cider, and buy a good spiced rum like Sailor Jerry or Kraken, you're already on the way to a fantastic party. As for spices, I'd consider adding some clove to your mixture, and after you've taken out you bouquet garni and added your rum, add some ginger syrup and lemon slices. Ginger and apple has always been a good pair, and the lemon slices will help balance the sugar offered by the syrup.

Delicious!

Ask your questions now, or settle for another year of flavorless stuffing and lumpy gravy.

Questionland Experts: We’ve got your ass covered.™