Serious Eats - seriouseats.com

carbs. pizza.

Kenji, that was a great fun read and it's awesome everything (including brunch) worked out so deliciously.Thanks for humorously writing it all up and sharing your experience!

omg so much genius.

A family of moles had been hibernating all winter. One beautiful spring morning, they woke up from their slumber. The father mole stuck his head out of the hole and looked around. "Mother Mole!" he called back down the hole, "Come up here! I smell honey, fresh made honey!" The mother mole ran up and squeezed in next to him. "That's not honey, that's maple syrup! I smell maple syrup!" The baby mole, still down in the hole, was sulking. "I can't smell anything down here but molasses..."

Totino's: pizza rolls and crispy pizza. That "crust" can't be beat...
Anything covered in Flamin' Hot powder: Cheetos, Hot Fries, Funyuns, snack mix
MaMa noodles (Thai ramen), but only the noodle part, crumbled in the bag and shaken w/ contents of the flavor pack.
McDonald's chocolate sundae, heavy on the hot fudge.

Grant Achatz looks like Christian Bale circa "Rescue Dawn"

why is it important for the butter to be cold and cut if it's going to be melted?

come down to NC and try out some Locopops.

@dmcavanagh: I buy small amounts of allspice/candied ginger at Whole
Foods, which carries spices in bulk, and it usually doesn't cost more than $2 total. And I definitely don't make my own stock, just using a bit of whatever stock's on sale at Kroger. For me, the important part of the brine is the ratio of water::salt.

Look up other brine recipes that are just simple herbs/spices, water, and salt. You don't have to follow the recipe word-for-word, but don't let that deter you from trying AB's general approach to the turkey.

slice of sourdough bread + honey + crushed White Cheddar Cheez-Its.
flavor and texture contrast = yum.