4 ms·

> Don't believe me No, and I'm not going to go looking through home cooking cookbooks to try to prove something to you, either. That's not where cooking innov

• btilly 14y ago
  So you don't believe me, have no references to cite, and are unwilling to back up your disbelief. In the meantime I'll look at http://en.wikipedia.org/wiki/Russ_Parsons http://en.wikipedia.org/wiki/Russ_Parsons, conclude that he's a pretty good authority on food, and conclude that, even if someone else was out there dry brining turkeys before him, it was certainly innovative for him to try it. And he's certainly done more to popularize the idea than everyone before him, combined.
  • uhmnotreally 14y ago
    You're being very silly. To consider putting meat on salt as "original" is so bizarre it could only happen on a chat site populated by programmers. Do you really need convincing to understand that lots of folks for time immemorial have used salt and herbs and spices (and sometimes oil, oh gawd, does that invalidate it?) for a goodly amount of time on every kind of meat before roasting it? Or are you being willfully dense and obtuse, for kicks?
  • hb_uhmnotreally 14y ago
    Duplicated because uhmnotreally is hellbanded: You're being very silly. To consider putting meat on salt as "original" is so bizarre it could only happen on a chat site populated by programmers. Do you really need convincing to understand that lots of folks for time immemorial have used salt and herbs and spices (and sometimes oil, oh gawd, does that invalidate it?) for a goodly amount of time on every kind of meat before roasting it? Or are you being willfully dense and obtuse, for kicks?