Serious Eats - seriouseats.com

I think I'm going to try this. I love Old Bay and can never resist eating a wing.

The President of the company has come out to defend their product. According to his numbers, the Taco Mixture is 88% beef, and 12% spices, water, and additives.

I would rather have a nice IPA (Dogfishhead 60-Minute IPA, if I can find it) with my Blue Cheese burger.

I love me some oven-fried wings! I've been making them that way for a while now and I just can't bear to eat them out anymore because they aren't crispy enough (compared to the ones I make at home). Oven Fried wings have ruined my bar/wing experience, LOL.

Sam's Club also makes a pretty good pie, but I prefer Costco's. I use to work less than 5 minutes walking distance from a Costco so I enjoyed plenty of two-slice lunches in my day. I think the combo was 2 slices and a coke for $4.50 so it was cheap and filling.

Yeah, their turkey is actually the best thing on the menu. Now I want to go there for lunch (damn you, SE!).

Could've lived without the last P.S.S.S.S. But, I can fix it: Go Steelers!

@seemunkee: the reason it has sodium, even though it's unsalted, is because there is sodium in the vegetables (like celery) and in the chicken itself. You will never find a natural chicken stock/broth that has 0mg of sodium (even if you make it yourself) because you will always get some from the chicken itself. A raw boneless, skinless chicken breast has about 75mg of sodium. A raw thigh (bone and skin on) has about 200mg of sodium.

I use the Kitchen Basics Unsalted for all my stock needs. I even use it to make frozen pops for our dog (we use 4oz apple sauce containers). I've tried different brands but the Kitchen Basics is the only one she'll actually finish (she'll leave the others half way). So, even my dog knows Kitchen Basics is the best, LOL.

Kenji,

I still insist that if you lower the turkey when the oil is around 250, and then let the oil temp rise to 350 and keep it there for the rest of the cooking time, you will end up with an even moister, juicier bird.

Try it out, heat oil to 250, drop the bird, raise oil to 350 (under very high heat, obviously), reduce heat to maintain 350, and let the bird cook to 145-150 internal breast temp.

Try that the next time you make a turkey and let me know if it isn't even better that way.

Kenji: 3 teaspoons equal 1 tablespoon. Why call for 3 tsp of salt instead of 1 tbsp?

Kenji,

I only gave it a 3/5 rating because, no matter how I try it, I just can't get the cheese sauce to not be grainy when it cools (even though the taste is great). I've tried it three different ways: the way you wrote the recipe, using heavy cream, and using 2% milk (thinking it was the fat that was preventing an emulsion).

I think the problem might be the cheddar. I'm going to try it with a better melting cheese (like jack, gruyere, fontina, gouda, or a combination) and see what I can get. If I use a white cheese, I'll add a bit of annato to get the right color.

What about Martin Yang? You remember him from Yang Can Cook, right? I used to love his show growing up and it was the first food TV show that I could actually sit and watch.

A close second is Ming Tsai, for the same reason. BTW, I'm rooting for him on The Next Iron Chef.