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I know the temp seems high, but we have been roasting chicken (parts) at 500 degrees for quite some time and absolutely love the result. That is why this technique and temp spoke to me.
I just don't know how to pull off the recipe I want to use using this technique.
Maple Bacon Turkey Recipe: http://www.foodnetwork.com/recipes/tyler-florence/maple-roasted-turkey-with-sage-smoked-bacon-and-cornbread-stuffing-recipe2/index.html

Love this post. My aunt and I are the big food lovers in the family. We can talk about anything food related for hours, but when we get into the kitchen together our styles clash. I finally made it a rule that we each stay at our own areas and not bother the other, this works well.
My husband doesn't really cook, but every once in awhile he will come to help me, or he decides to make one of his 2 specialties. I do a similar thing with him too, I either let him just do things his way and not bother him. Or when he is cooking I help do the prep than just leave him in the kitchen to do his thing.
At home with loved ones food doesn't have to be perfect or look perfect to be enjoyed, sometimes half the days laughter comes from watching my hubby scrub the burnt frying pan.

Thank you for your comments. Maybe it was a pumpkin infused oil, not a pumpkin seed oil after all. It was deep orange in color not green. Maybe one day when I have a few spare dollars I will try it.

I ate the Russian version of this salad my entire life. My mom always made it with potatoes, carrots, peas, onions, eggs, pickles, and hot dogs. The taste is so addictive you just can't help yourself.
I thought this salad was a Russian regional dish, so I found it was funny that there was a similar salad at the lunch buffet when we were in the Dominican Republic a few months ago. Interesting to know that this salad is made in a few different cultures.

I don't like my food to touch on the plate. I have also always been obsessed with having the perfect bite when it comes to things being eaten together. Sandwiches and burgers have to be piled with extras in a way that every bite gets a bit of everything. When I get a deli sandwich I usually rearrange the toppings so that everything is to my liking.

dito on this topic.

Last year I followed a recipe by Tyler Florence were he used smoked turkey wings and vegetables, made totally separate from the bird in the oven. Totally spectacular recipe, I've made it twice the day before I needed it and it was very good for the following few days.
http://www.foodnetwork.com/recipes/tyler-florence/roasted-turkey-gravy-recipe/index.html

Still in the office luckily. Maybe will wait till tomorrow to head over there.

Finally a personal reason to watch the show. Andrea from Miami was the head chef at the restaurant in the hotel where I worked over 10 years ago. She had won a few awards that year, and she was a pretty big deal. But I remember whenever I would see her after she finished work she was always so cool and nice to everyone.
I never had a chance to taste her food since I was a poor college student at the time. But I remember everyone in her kitchen loved her, and her staff was so nice. Sometimes when I worked the graveyard shift a waiter would sneak me a shot of espresso. Will be rooting for Andrea, look forward to see how far she gets.

I second Esposito & Sons. They are a real deal butcher, and every time I have been in there you just see regular neighborhood people buying meat. Everyone there is really nice, sure if you called they would help you out.

Since most of us live in apartments we look forward to having a burger and a hot dog that came off an actual grill. We cook so much at home, it's nice to have something simple off the grill.
That being said, I am usually asked to make an antipasta salad for the first summer cook out. I'm also thinking about bringing my new fav potato salad which was featured on SE last week.
I'm with all the other posters on the kebabs. I made a good kebab for poker night a while ago. Used chicken thighs, cut to bite size pieces. Marinated in soy, ginger, and honey, scewered the chicken with a piece of pineapple, and a piece of red onion, brushed with teryaki sauce towards the end. Easy and everyone loved it.

I did not grow up with these things as most of you, but have discovered them in the last few years. Last summer I bought some flowering chives at a local Brooklyn Asian market, I instantly fell in love with thme.
Just this week I had asked my fiance to buy a bunch of scallions when he went to the Asian market to purchase fish. Instead what I pulled out of the bag looked more like some sort of grass. I proceeded to tear off a piece and try it, it tasted like a mild chive. So I used it chopped up in a marinade for a piece of salmon.
Just last night watching Iron Chef, Morimoto's sous chef was using the 2 different types of Chinese Chives, Green and Yellow, and I immediately recognized that it was the same thing that my fiance had bought me home. I really like the taste of the Chinese chives, and the price is so much better than for ramps or even scallions sometimes. I will be using these chives more often now and try to incorporate them more into my daily cooking.

Hi italiancupcake, the empanada place in Hells Kitchen is Empanada Mama, it's the closest thing to the empanadas that I used to eat when living in Miami.
www.empmamanyc.com

Tomorrow evening I get my empanadas. Can't wait. I totally forgot though that we are having friends over for game night, I will share, but I will hide a few away for myself for later.