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@sdfishtaco: No, I think one iPad is plenty. If your table has more than four people though, it may be best to just order with your waitress, which *is* an option here. Right now, it looks like they have just as much staff as a non-iPad, normal restaurant, but the waitstaff seemed awfully bored when I was there, as if there wasn't enough for them to do. I wouldn't be surprised if the iPad results in a few people getting let go down the line

Definitely appetizer people here! As a baker, I have to work on Thanksgiving, then cook the turkey for friends and family when I get home, so dinner often isn't until six or seven. Pies and strong coffee for breakfast and a good variety of appetizers keep everyone happy until the turkey hits the table. I usually keep things on the kitschy-comfy side: cheese balls, deviled eggs, and shrimp cocktail, but those prosciutto rolls are looking awfully tempting.

I've been here! Almost a supermarket like ambiance in the place, which was odd in the middle of nowhere, but I couldn't fault the shake: it was pretty darn nice after a long, boring drive, and not too sweet either. Their cactus fruit shake was good too, almost like strawberries and cucumber.

Last year, I was traveling on Thanksgiving morning, so I wasn't going to be home to cook the turkey that morning. Instead, I asked my boyfriend to cook it: he helped me cook a turkey the Sunday before, so I figured he would have the gist of it. He must not have been paying much attention though...

So, I arrive home, after a long day on an airplane, and the first thing I notice: the kitchen is very warm. The oven should have been turned down hours ago. I look at the dial: three hundred and fifty degrees. I look in the oven. There's a beautiful, golden brown turkey in there, which deflates when I poke it. There was nothing left of the poor bird but a crispy skin, dessicated meat, and some hot air in the cavity holding it all together.

He'd put it in at five AM that morning, so the turkey had cooked for nearly eleven hours! And I had company arriving in just one hour! Fortunately, I still had leftovers from my practice bird the Monday before... Carved it up, sauteed in a little butter, and everything was good: no one was the wiser. Still... The poor Sahara turkey.

I already have plans to use Mark Bittman's braised and glazed brussels sprouts. Sounds perfect! Though I might have to add some bacon too. Just because, y'know, bacon.

To be honest, I don't see the problem with sodas. If you're healthy, soda is fine. I'm trying to lose pounds, so I indulge in diet soda once a day instead. I like the taste, the carbonation, and the way it quenches. I find the acid argument to be a bit bunk, since I brush my teeth often. As long as you're not downing a a twelve pack of Mountain Dew a day, or subsisting off of nothing but Diet Coke, there's nothing wrong with enjoying soda.

One thing to keep in mind, if you're using flavored syrups for your coffee, make sure to get a good brand, and make sure that you throw them away after they've been opened for more than a month! I've had some awesome lattes and mochas that have been ruined by rancid syrup: tasted like spray paint. This has always been at smaller coffee shops, who try to stretch their syrups too far.

A speck, I'd imagine, would be less than a dash or a pinch, making it about equal to a smidgen. http://www.organize.com/smmesp.html

Man, I'm glad recipes have modernized a bit. I had an old recipe from grandmother that actually asked me to count out FIVE red pepper flakes. "Spicy Macaroni Casserole." Insane.

I'm from Pensacola, Florida, but right now, I live in Southern California. I miss Whataburger so badly! They usually have pretty nice lobbies, are open twenty-four hours, have a special, secret recipe ketchup, and their jalapeño cheddar Whataburger is awesome. Especially if you ask them to grill the jalapeños first. Their french fries are also a dead ringer for McDonalds' fries.

I never really liked the cylindrical sprinkles; they were always too waxy for my taste, even as a kid. I love the tiny round dot sprinkles, though I don't see 'em much anymore. And growing up in the South, in Florida, I always called them sprinkles.

Rhubarb. Mmmm. I just dip the cut end in a little cinnamon and sugar and chomp on it raw, but it's also great in a sauce with pork chops, or in strawberry-rhubarb pie.

Cheesecake caught fire. I didn't even know a cheesecake COULD catch fire, especially when I had set the oven to just two hundred degrees. I was in a bottom-of-the-barrel apartment complex at the time, and the management kept refusing to replace the faulty oven. After I offered them a slice of my flambéed cheesecake, they finally decided to replace it. Turned out the broken oven was cooking at nine-hundred degrees, no matter what the thermostat was set to. Scary!

@Smokey07: I think every male cook learns that lesson the hard way.