In an effort to keep your voracious appetite for my culinary musings satisfied, I’ve decided to start a new feature on this blog, cleverly titled “Amuse Boosh!“.  It features mini-diatribes which will be published in-between my usual long-ass diatribes.  You’re very welcome.  That’ll be ten bucks.

For Puritans, the Pilgrims were sexy as hell.

Little known fact: although Puritan in religious belief, The Pilgrims were sexy as hell.

As cavalier as I am about so many things (crime scene clean-up, lying on my resume, being a royalist supporter of King Charles I during the English Civil War), there is one arena in life in which I am steadfastly fastidious.  When it comes to cleanliness while cooking poultry, I conduct my culinary processes like a epidemiologist at the WHO.  This is mostly due to my crippling and relentless fear of contracting salmonella, which, as we already know, makes your insides melt and your genitalia spontaneously combust.  In general, I view raw poultry like Dustin Hoffman viewed those African Ebola sufferers in the movie Outbreak.  I don’t know where this paralyzing fear of poultry comes from, but it probably has something to do with the fact that I was once attacked by a flock of birds, narrowly escaping just in time to save my girlfriend, Tippi Hedren.

It is with this trepidation and white-hot fear that I approach my Thanksgiving preparation.  This year’s turkey, “Betty,” is currently in the fridge, hopefully benefiting from a dry brine.  Forgetting, for a moment, the fact that brines are inherently wet, I’m hoping that the application of a nice miasma of kosher salt kick-starts the osmosis process, or whatever the fuck, and will eventually bring about a moist, tender bird, without a hint of gut-rending enterobacteria.

On a related note: what asshole decided turkey should be the traditional thanksgiving meal?  The pilgrims had fucking lobster, you know; we couldn’t have done that?  Societal norms couldn’t dictate a nice surf & turf?  Trust me, I’d be much happier giving thanks with a nice steak that took ten minutes to cook and didn’t dry out to the consistency of balsa wood.  Anyway, here’s to hoping Betty – and all our departed sacrificial turkeys – turn out juicy, delicious, and with a generous side of tons of scotch.