Serious Eats - seriouseats.com

I never have to go to these lengths, and I still end up with moist white meat, fully cooked dark meat, and an honest-to-God stuffing. Two simple steps:

I make a stuffing out of pork sausage, celery, apples, bread, and spices. My simple solution to bacteria? Cook the sausage before you mix it in the stuffing. Problem solved - the stuffing still sucks up lots of flavour from the bird (and my recipe makes a ton, so we end up with dressing as well, which is still good, but definitely tastes different) but it's fully cooked.

Second step: soak a triple (at least) layer of cheesecloth in oil, oil the breast, and then place the cheesecloth over the breast. After the first 45 minutes of cooking, baste every 20-30 minutes, paying particular attention to the breast. This means basting about 6-8 times, depending, for 2-3 minutes a time - 12 to 24 minutes total, which is a lot less than the time needed to dismember or debone the bird in the methods above. For the last half hour, carefully remove the cheesecloth so the skin can brown nicely. Don't just pull it off, as that might tear the skin underneath (hence the importance of oiling the breast before applying the cloth).

You end up with a beautiful, Rockwell-type bird, with a moist juicy breast, and crispy skin. I've used this recipe over thirty times, and never had a problem. Happy Thanksgiving!

3 1/2 cups of sugar, PLUS a cup of syrup in ONE pie? Man, the American Diabetic Institute is going to thank you for all the new customers.

I find any combo of pasta and tomato sauce is perfect - spaghetti, lasagna, mac 'n cheese with a serious tomato salsa and/or a ton of ketchup. Pizza works too.

Not that I disagree with a lot of suggestions above - breakfast at 3 am works for me, hot dogs, Canadian-Chinese food (no lobster or crab - just fried rice, sweet and sour whatever, noodles, etc.) are all great. And I like the peanut butter on an English muffin, although that's usually for the hangover next morning.

Perhaps you are all being arch, but seriously.. all these signs demonstrate the iconic status of the burger. Clearly, the intent of the signs is not "No Burgers" but "No Food Allowed". So what symbol do they choose to illustrate food? A chicken wing? A pork chop? An oyster? No, they choose the ubiquitous burger. And look at the sign with the "torso-less baby" (loved that!), or the Washington sign - three simple lines are instantly recognizable as a burger. We should rejoice at these signs, as they celebrate the worldwide, cross-lingual, unimpeachable status of the burger!

I worked in detroit for a while; about once a month I'd drive out to White Castle for a sack. If I ate them every day, or even every week, I'd probably be sick of them, but now that I'm back in Toronto, we can only get them on family trips to the US. And we found one in Ohio that shares space with Church's chicken which has vanished from Canada, and was our favourite fried chicken. A wing and a thigh from Church's and two cheeseburgers - great road food.

And I'm curious - to all those people who said "they taste like ass", where, exactly, did you learn what "ass" tastes like?

No sense of humour, you guys. No wonder all the good ads are from Europe and Japan.

And this sounds very much like my home-made version of a Philly cheese steak,
except it's a burger patty instead of Steak-Umms, and I use HP Chicken & Rib sauce which is slightly sweeter than A-1. (BTW, in the UK, that "Chicken & Rib" sauce is called "HP Fruity Sauce"; wrap your heads around that..) I'd try it once; further adventures would depend on how it tasted.

I don't have any feeling about Dijon on a burger one way or the other; it's not what I would choose, but I know people who don't like raw onion, sweet relish, or lettuce on their burgers, all of which I love. I have to admit the first clip I saw ONLY mentioned the mustard, and cut out the part where he also asked for lettuce and tomato. If he'd ordered it with JUST mustard, I'll admit I'd have thought that was strange. But with lettuce and tomato - OK, it's different but not a cause for hysteria.

Medium well on the other hand - as John Cleese once said "What kind of nonsense is this?".

But my real objection is he tied up traffic outside (if you watch the full video, you can see the police and secret service cars blocking the street), probably kept a lot of people who are on short lunch hours waiting while he plodded through his order, and did so for a bogus photo-op to show he's a "man of the people". Puh-leeze. Are Americans so stupid they actually buy this media manufactured nonsense?

Why do you always ignore Canada? The original push for this burger came FROM Canada, when George Cohon, CEO of McD's Canada wanted an answer to the Angus burger available from Harvey's (a wholly Canadian chain). It's been on the regular menu in Canada for over a year now. The burger itself isn't horrid, but as always, the fluffy cotton that McD's chooses for buns ruins the entire experience.

This is a burger "recipe"? Salt, pepper, and garlic powder? What's next - a recipe for grilled cheese that includes bread, butter, and cheese?