Serious Eats - seriouseats.com

Baked Challah French Toast and mimosas for breakfast; roasted turkey breast with gravy and vegetables, corn pudding (for the Midwesterner in me -- made with Jiffy Cornmuffin mix and canned corn), broccoli salad, cauliflower gratin, deviled eggs, cranberry sauce (from a can for my picky son) and chocolate cake. I'd planned to do a "healthyish" fruit crumble, but that's probably not going to happen. Happy Holidays and Happy Eating to all!

I ran out at lunch to try one of these after reading the review and comments. I am a big fan of the original chicken sandwich, but I found the spicy chicken sandwich to be a disappointment. It tasted like they had just dumped a lot of cayenne pepper on the breading. It was slightly spicy, so I won't argue that point, but the cayenne pepper made it pretty one-note. The spice didn't penitrate the breading, so the chicken itself has no heat.

I actually asked the original question but most of the responses were for "crispy" skin, which is the opposite of what I was looking for (although I do appreciate the time folks took to respond). I tried a few of the non-crispy skin suggestions but didn't get anything that resembled what I was looking for. I'm thinking that somehow the fat needs to get rendered out of the skin prior to the braise, but I'm not sure how to accomplish that.

What I did was to cook the chicken thighs skin side down over medium (electric) heat and then braise them. This resulted in skin that was tender but still "thick", not thin, and stuck to the meat, which is what I wanted.

In ay event, I reviewed several "sticky" chicken recipes but couldn't figure out what made them "sticky" or even what was the same between them.

You want the fat side up so that all the yummy fat runs down the picnic as it cooks.

The differences are more regional than state-level, as others have commented on. For example, eastern NC barbeque is vinegar based; western NC barbeque is tomato-based. SC barbeque is mustard-based. And I'm sure one could get even more specific than this.

Chick Fil-A's chicken biscuit is hands down, the best fast food breakfast biscuit for sure (and I'm not really southern, just happen to live in the south). However, their hash browns are like eating salt with your potatoes, which is disappointing. But, I digress. For croissants, how can you leave out the ham, egg and cheese croissant at Burger King?!? Those are seriously awesome. And, while I always love the original egg mcmuffin at McD's, lately they've been burning them and the English Muffins aren't nearly as good as they used to be.

I made an awesome peach gazpacho for lunch yesterday. No cooking required. The recipe is at: http://www.epicurious.com/recipes/food/views/Peach-and-Tomato-Gazpacho-232601. I subbed basil for the tarragon, but otherwise followed the recipe. It was seriously tasty and I didn't even break a sweat. Dinner was shrimp and grits with a berry cobbler (and the left over gazpacho from lunch as a starter). Serious sweating occurred, although it was all tasty.

I've found this season to be reasonably entertaining, although I haven't paid much attention to the show in the past. I was really surprised that they didn't send Teddy home. Unless there is something significant we didn't see in the episode, he just straight up lied. How they could let him remain after that speaks, in my opinion, to the fact that they want interesting televion only not the next food network "star".

What's underneath the asparagus in the picture? It looks like a bean puree, but there's no mention of anything in the recipe.