Serious Eats - seriouseats.com

I just made this lentil soup: http://thebarefootkitchenwitch.typepad.com/the_barefoot_kitchen_witc/2008/03/a-mess-of-potta.html. (btw, that is not my blog.)

It's from a 1975 cookbook and calls for 3/4 of a cup of milk powder, which I had on hand because of a pancake recipe I love. My husband and I loved the soup. There's just something about a cocktail of corn syrup solids, sodium saseinate, dipotassium phosphate, and propylene glycol monosterate that just hits the spot. Sometimes.

I use about a cup or more of the wood chips or chunks.

I start with the bigger chunks and then add chips during the cooking process.

It helps to have a smoker box since the foil pouch seems to burn up too quickly.

Personal Favorites:

Brooklyn: Montague Street Bagels
Manhattan: Ess-a-Bagel

Favorite used to be Bagel Zone (Ave A between 3rd St & 4th St), until they changed their name and stopped baking their own. Was the perfect bagel -- crisp on the outside, soft and bready on the inside...I'd pay a ridiculous premium just to taste one again.

I've eaten at both more than once; he'd have been better off to have closed the "main room", which is pretentious, overpriced and a little oppressive in tone, and whose food isn't outstanding enough to justify the attitude. The Enoteca had excellent, inventive food at reasonable prices, served by friendly people who didn't take themselves (and you) so seriously that you spent more time worrying whether your tie was on straight (the main room is that kind of place, even if you are not wearing a tie!) than enjoying the food.

In descending order - good stuff first

French Onion Soup - I love this stuff and I do make a few batches every winter. I'm going to make it for Sunday night.

NYers will remember this - Ebinger's blackout cake - I've made the recipes and they're not quite the same, though great on their own

Sish Kebab
Sukiyaki - remember the song?
Tuna Surprise
Surf & Turf - on the menu of every self-respecting restaurant
Lobster thermador (see above)
Coquilles St. Jacques (see above)
Paella (see above - a must for seafood restaurants)
Green bean casserole from the French's fried onion can.
Tuna noodle casserole
Nesslerode pie (for the holidays) - usually from bakeries.
Cornucopias of salami stuffed with cream cheese or Velveta for an appetizer
Aspics

And nightmare inducing memories:
Waldorf Salad (with marshmallows)
Duck a la orange (my aunt's specialty)
The thought of Jello fruit casserole has my stomach turning... My mother once made this for dessert and served sangria with it.....

I just noticed that my original question was unclear. When I asked about 1/4 C chips, I was referring to another 5lb chicken trial. I would scale the smoke up to the trukey as well once I found a smokiness that I think would work for everyone.

Another trial next week with 1/4 C chips, soaked overnight.

Cocktail wieners simmered in a sauce that's half heinz chili sauce and a half grape jelly. Sounds gross but it brings back the memories.

I really don't understand why Wylie Dufrense or someone hasn't yet began messing with Molecular Gastronomy Jello Salads.

The awesome retro colors with some nods to french aspics, imagine the possibilities.....

Sorry, I have to disagree. Kissin' seems to have lasted (for my friends) long past when my cookin' do.

We had long-cooked pork with apples and mushrooms in a wine sauce. I made whipped sweet potatoes with maple syrup for the side. Also snagged a small 3 cheese foccaccia from Whole Foods which got reheated, served, and scarfed up. Cooler weather dictates stewy, soupy food and that suits me just fine. When I lived in FL, I used to pine for "a place where stew makes sense." Happy to say I now live in ATL and we have chilly Autumn weather! YAY!

I smoke a turkey every year... and not only is it hard to hold, but it's a bitch to keep lit as well!

Seriously, You're talking about (I assume) a large bird, certainly larger than a chicken anyway. The turkey has a much larger mass, and more of it's own flavor, so the smoke won't be nearly as noticable. I use 1.5 cups of applewood chips done in stages (1/4 cup at a time) and baste with cider in the beginning of the process. I have always had great luck and never too smokey.

Good luck and let us all know what you do....

Oyako-don (chicken and egg rice bowl- oyako means parent(s) & child(ren)). I know. such a cruel name.

Reality of dinner--No red lentils ANYWHERE in my suburban town! Still made tikka masala but picked up two premade ditties for the sides--Rajma masala (red kidney bean curry) and dal bukhara (black lentil curry) each to see if the people liked them and would make them-for real- again. Big success except for spilling rice out of the bowl---silly red wine at a reception before dinner!!!

my Mr. is working late, so we will be having eggs, sausage and fried potatos with onions.

I freakin' LOVE cheese balls and I think I will make a few this weekend but don't let Minnesota hear that they are considered "retro."
Let's not forget the fabulous serving dishes of the 60s: I have these awesome mustard yellow tupperware deviled egg holders that must date to the 60s or maybe 70s based on the color- got them from an ex's great-aunt, who spent winter holidays throwing back Tom and Jerrys and cursing.