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The USDA and Farm Journal both recommend blanching, and that's what my grandmother and mother always did. But as you noted, a lot of sites now say it isn't necessary.
But if you've got a bumper crop, why not conduct your own experiment and do some both ways and see which you prefer?
I'm making a batch of bagels today.
When I make stuffed peppers, I slice them in half top to bottom before scooping out the seeds, that way I can overfill them with the stuffing mix. You get more stuffing per pepper that way. 🙂
When I've made it, the dough was usually about an inch thick and I poked about half an inch down.
Portillo's makes a chocolate mayonnaise cake that is utterly delicious, I've never made one, but we always buy a slice or two whenever we're near a Portillo's location.
Is your recipe one you could post here?
I made the marbled rye bread from BBA today.
Both of us are type 2 diabetics, so carbs is the primary thing we focus on here, since that's what the experts are emphasizing these days. And this came up because my son made a batch of peach/blueberry jam and a batch of peach/blackberry jam using the same recipe and the peach/blueberry one is noticeably sweeter.
BTW, in case you didn't know it, the KAF store, bakery and education center are about a mile away from their warehouse. The KAF test kitchens are located at the warehouse.
One of the challenges with deboning a turkey is that there are lots of small bones in it that in a smaller bird like a chicken are basically just strands of fiber that you can just barely find and don't really need to remove.
We're having a pot roast with some morels my son brought from PA and some local sweet corn.
I'm taking advantage of the somewhat cooler weather and making Vienna bread today.
I generally prefer to cut chicken up than to spatchcock it, mainly because I can fit a cut up chicken in my small oven but a spatchcocked bird is too rectangular and has to go in the big oven. Roasting a chicken whole has the advantage that you can stuff the cavity--not with stuffing, but with fruit, usually some apples, lemon slices, brandied prunes and a few slivered almonds. This makes for the most flavorful juices, which makes your gravy just incredible. (This idea came from James Beard, who used that for a goose, but it works with other poultry as well.)
My older son likes to spatchcock turkey, my preferred method would be to do it on the outdoor rotisserie.
I will agree with the author that spatchcocking a bird can be a bit messy, but that's why they make 18 x 24 plastic cutting boards.
Something that's kind of fun to do with company (though a bit of work to prepare) is to completely debone a chicken and stuff it. You present it whole at the table and just slice it to serve it. Kind of a fun presentation.
I find it difficult to come up with $60 of stuff to order from them these days.
I made a big batch of banana nut mini-muffins last night.
Macaroni and cheese
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