Serious Eats - seriouseats.com

Every year, I consider cooking my turkey in parts, but to me, Thanksgiving just wouldn't be the same without a whole roasted turkey. I brine my bird for a while, so it's always pretty moist.

My mom cooked the turkey in parts one year. I peeked into the oven and freaked out when I realized what she did.

Cut up turkey is okay at other times of the year, just not Thanksgiving.

I loved Cooking for Mr. Latte also. Check out American Cookery: A Novel by Laura Kalpakian (not really mystery, but a very good fiction book). A fun food-centered fiction book is How to Cook a Tart, by Nina Killham.

This might be off topic, but I really like those mandarin orange slices in a can. I do buy whole mandarin oranges too - but the ones in the can are so yummy.

Also, while I always make cake from scratch, I usually use frosting that comes out of a plastic container. I know it only takes minutes to whip up frosting from scratch, but if I have the option, I will use the stuff out of the can every time. It must be a habit I picked up from my mother.

Tongue makes me think of Fear Factor, which is weird because I like other organ meats. I don't like eggplant. I can eat squid, whole or cut up, but I cannot even get close to whole baby octopi without freaking out just a little (or a lot, depending on how close to my eyes they are). Maybe they remind of me spiders? I do like octopus, but it must be cut up into pieces before I see it.

Seattle people NEED to check out Big John's PFI (Pacific Food Importers). Tons of bulk spices/rice/beans/flours etc. and so cheap! The only thing I don't like about that store is their one pound minimum on cheeses, unless its $20+/lb.