Serious Eats - seriouseats.com

Love this stuff!

This is really interesting. I'll be trying it tonight, but I gotta skip the whipped cream. Kind of gilding the lily.

Made these for breakfast, and they were delicious. The one thing I did was to butter the ramekins and coated them with a cinnamon-sugar mixture. Helped them to come off the sides nicely. Also added a pinch of allspice and cinnamon to the pumpkin mixture.

I disagree that brining is essential. In fact, since we started deep frying about 4 years ago, I have stopped brining. I'll never go back to oven roasting for several reasons: 1) it's not my responsibility since my husband takes care of it, 2) the texture of the turkey is great, and the skin is fabulous, and 3) even with two ovens, there's a lot of competition for baking space during Thanksgiving, and the turkey fryer takes up space in the driveway.

I see the central flaw of your argument as this: a deep-fried turkey takes 3 minutes a pound. If you are cooking a 12-pound turkey for more than 35ish minutes, it's overdone. No wonder it's dry.

Hilarious. Too bad they got the tag line wrong at the end!

Apparently an identical model is made by a company called Maverick Industries (or made by them for W-S). It's on Amazon for $22.44. http://www.amazon.com/Maverick-CT-03-Digital-Candy-Thermomter/dp/B0000AQL25/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1259855475&sr=8-1

Thanks, Porchetta!

I have this book, and I made this the other night. Cutting out the choke (which is revealed when you cut the artichoke in half lengthwise) is a little time consuming, but this dish was delicious and worth the effort!

Thanks for clarifying that! I was going to look for mentally unstable almonds :-)