great, my parents local in'n'out is going to be even MORE packed now, thanks a lot seriouseats!

(grumbles since he's flying to visit the folks in two days...)

also, good to know the best option in Logan is a f'n legal seafoods...

unless all your taste testers were people that never normally drink coke this is an inherently flawed test.

I don't normally drink soda, HFCS or standard sugar types. I'm not a sweets person and sodas are just too sweet for me to want to drink. I'll have one here or there (say two or three times a year), especially if I find a "homemade" root beer, as I do enjoy root beer.

Anyway, since Costco carries the Coke recipe sold in Mexico I bought a case to see how *I* felt it compared to U.S. recipe coke.

I found that I actually, in direct comparison like the Mexican coke better, I find that it is less sweet, not immensely, but noticeably to me, and that some of the Coke "flavors" better come through that way. This perception probably has more to do with my relationship with sweet foods than anything else though.

But I say this as a point in the testing of things like this. When doing double-blinds like this, one has to take into account that a persons preference and their ability to taste a difference are markedly different. If someone has for years been eating Kraft brand Mac'n'Cheese and then you say, well is Anne's, or Kirkland brand "Better?!" and do a taste test, you may find many people say no more because they've become used to, or grew up with and relate the flavors favorably and so prefer the specific taste stylings of Kraft brand over the others. What you need are people that rarely, or never have had the item to make a more even handed "Better" claim. Which again, in a test like this where in theory the only difference is the exact source of one ingredient, is going to be highly subjective depending on your test panel. Guinness is the same way. People swear it tastes better/different in the UK than in the U.S., even though the brewery states specifically that the recipe used for both markets is exactly the same (where they also specifically state that the recipe is altered for certain other markets).

I've done both multiple times, and have had both come out juicy and delicious. The cooking process is indeed different, and both methods have their pros and cons, which in my mind is what defines the reason to do one over the other.

In the end though, if done right, both methods produce a praiseworthy Turkey.

The volume of water in cooking pasta has to do with the starch that extracts from the pasta. you need enough water for the pasta to absorb, to dilute the starch that escapes, and to leave room so the pasta doesn't stick to itself.

also, don't for get to add a bit of acid to the boiling water if you live in an area that has alkaline water (ie most cities). lemon juice, cream of tartar or citric acid, you want the water to be a slightly acidic 6. Or use a copper pot...