Sous Vide Turkeyburgers

 Gave this a try. Results were good, for a turkey burger.

1.1 pounds ground turkey breast

3 tbsp chopped parsley

about a teaspoon of kosher salt

cracked pepper

garlic powder (pinch)

mustard powder (pinch)

makes three patties. load em into the bag. (Although I didn't do this, I think I would douse it in some olive oil next time)

Cook the turkey at 145 for one hour. I went about ten minutes over that, to be safe.

sear over high heat, flipping twice and then adding mix of swiss and jack cheese.

Result is as juicy as a turkeyburger would be. Our buns were awful, and this was the major disappointment. The bun makes the burger.

The Max Eastman Flip, Part 2

 So, here is the recipe for the holiday alternative to rum and eggnog.

For 2 cocktails (who mixes just one?)

in a Boston shaker, mix

2 oz. bourbon (Bulleit, or Woodford or Maker's)

1 1/2 oz. vermouth (Dolin with Bulleit; Cocchi with Woodford)

1 1/2 oz. half and half (whipping cream if you have it)

2 egg yolks

2 barspoons powdered sugar

ice

While it sits, prepare a small cocktail glass, either a coup or a small roly poly. Place a single cocktail cherry at the bottom. 

 Shake the drink for at least one minute, preferably two. 

Pour out immediately in stages, reserving froth for both glasses.