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Name:	Talullahhound -	Reply
Subject:	Dry Brine
Date:	7/5/2010 10:29:03 AM

I picked up something new at Williams Sonoma this week. It's a "dry brine" for chicken or pork. Basically, it gets rubbed on the meat 2-4 hours before it is to be cooked, then washed off before cooking. Here is what's in it: Kosher salt, lemon peel, rosemary, French thyme, fennel, sage, garlic and bay leaf. I was a little skeptical thinking that maybe it would end up drying out the chicken, or leave it salty, but it didn't. It was delicious. I used it on bone in chicken breasts. I've used wet brines before on a turkey, and found it worth the effort, but on smaller cuts, it just seemed like too much work.

Name:	roswellric -	Reply
Subject:	Fennel & Green Beans
Date:	7/5/2010 7:00:28 PM

I'll try that brine. Sounds pretty good. I ususally include lots of salt with any rub I use. Interesting you used fennel. I use it all the time. Try it in a pot of "low fat" green beans in chicken broth with some dried onion. Maybe you can put a little olive oil at the finish line. I used to grow the fennel bulbs and put the green fronds in the pot too. At the end just pull 'em out. Not exactly southern but it's really the same concept. Drop a sliced yellow squash in and you can slap yo momma with your left hand.

Name:	Talullahhound -	Reply
Subject:	Fennel & Green Beans
Date:	7/5/2010 7:22:50 PM

I'll have to try it in the green beans. I usually use it in spaghetti sauce and when I cook bratwurst. You'll just have to call it "new Southern".

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