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Has anyone made this yet? On epicurious there's some debate in the comments over whether there's much too much vinegar. Any thoughts?

Sweet potatoes.

I know many people find them revolting, but I grew up on mashed sweet potatoes (for some reason, with canned pineapple in them as well), covered in mini marshmallows and then put under the broiler.

Yes, it is much too sweet. And fairly low brow. But, while I'd be upset if you took away the turkey and stuffing and mashed potatoes and everything else, it would absolutely not be thanksgiving without the sweet potatoes with marshmallows.

Jane and Michael Stern changed the way I eat.

My Roadfood is dog-eared and irreplaceable because the Sterns transform looking for dinner into an uncompromising search for taste in all its myriad forms. From roasted lobster on tree stumps at The Place in Guilford, CT to the peppery heat of Craig’s Bar-B-Q in DeValls Bluff, AR, Roadfood has given me places to eat. But it’s also turned me into a food explorer, and – as any eater worth his salt should know – there is no clear destination, but rather the journey is itself the goal, one bite at a time.

By that measure, in my experience -- and I've followed his taste recommendations in both New York and San Francisco, in high-end restaurants as well as holes-in-the-wall -- the best food writer I know of is Ed Levine.

Glad to hear someone ackowledge that reviewing food is something that should be accible to the other 95% of restaurant goers, not just those who like to feel superior. A review of a meal that only 5% of your viewers would ever consider eating is just forgetting your audience or perhaps just appeasing yourself over them. Reviewing food in your mind is for the chef, reviewing it in your words is for readers.

No question about it, the stuffing. Has to be homemade, with lots of onions. And slathered with homemade gravy (my mom's recipe).

Next, mashed potatoes, similarly slathered.

The turkey is only important for 2 reasons: (1) without the turkey, there wouldn't be pan drippings to serve as the base for the gravy. and (2) you need the turkey for the sandwiches for the the rest of the Thanksgiving weekend.

Pies are good, especially apple with real vanilla ice cream. But so are brownie sundaes - got to get some chocolate in there somewhere...

Happy eating, everyone!

Chris

I'm sorry to buck your line, but I think what happens in Vegas when the result wasn't anticipated (like a rainout) is officially a "no bet" so your money is returned. Anyway, I have to vote for the post Thanksgiving massive, ridiculous Turkey sandwich. It goes something like this:

A sturdy bread to hold up to the food. either a Jewish rye or a rustic ciabatta type thing. Turkey on bottom, followed by a spoonful of gravy. Thin layers of potatoes, stuffing, sweet potatoes, a spoon or two of gravy. Cranberries next, perhaps some yam too. A spoon gravy. Top it with a nice piece of turkey skin, put the 2nd slice of bread on, and give it a nice squeeze. My preference is to microwave it, but it can be enjoyed cold. Find a glass of whatever wine was left over from yesterday, and enjoy.

maaaaaaaaaaaaaaaaaash!

Pie is a first for me (or fresh home baked bread from scratch); turkey and gravy is a close second.