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I have fried a turkey now for Thanksgiving going on three years. It is great. I just hate spending $60 on oil. I am seriously interested in the Infrared turkey fryer but I am not sure how it compares in texture and flavor with oil.

As far as the oil goes cost wise, it is used several times. Its strained and put in the garage refrigerator. Peanut oil is much different than other oils. We used to fry them for our church parishioners and youth group on New Years--upwards of 30 birds. There is no oil retained in the bird, thus not oily. The correct color should be a dark golden brown or mahogany and no, its not like fried chicken. Much better. I'm like the other writer upthread, if you had it and did not like it, then it wasn't cooked right. At a luncheon last week our bird was gone in minutes and the roasted bird was left over.

@ frenzels: That is a tragedy! I would have banned the grandparents from the house after that.

I really want to try it but don't have the budget to spend on all the equipment yet. Maybe next year. And I loved Alton Browns turkey frying videos!

After having worked the entire event alongside Chris Lilly and his crew, I decided to chronicle my experience and make it part of my blog series entitled "things I've seen..." Here's the 4th installment of said series, which could also be called "The Pitmaster and The Apprentice." If you're serious about "Q," read on...
http://www.corinnetrang.com/things-ive-seen-4#more-346

This is the first time in three years I haven't been there. Oh BBQfest, next year my sweet. I will be there, fastpass in hand, to absorb your pigmeat.

Oh my goodness, I eat rarebit ALL the time! it will not be forgotten with me!
I use it a lot as an appetizer, cut the bread in round slices instead of long ways broil 5 minutes and ta-dah, and it stays well a long time.
sometimes i even eat it on a english muffin for breakfast. yum yum
now i think i'm going to have to have some with lunch!

Once Welsh rabbit, always Welsh rabbit. There's no mystery of how rabbit becomes rarebit. Political correctness wasn't invented in the 1980s. Quote from The Devil's Dictionary:

RAREBIT n. A Welsh rabbit, in the speech of the humorless, who point out that it is not a rabbit. To whom it may be solemnly explained that the comestible known as toad in the hole is really not a toad, and that ris de veau à la financière is not the smile of a calf prepared after the recipe of a she banker.

Sounds delicious but does anyone else find Welsh rarebit artfully arranged with something drizzled on the plate at least a little ironic?

Tea and Sympathy in NYC makes the most voluptuous welsh rarebit. It's just to die for.

Carbonara pasta... gotta love bacon and egg and pasta!!! YUMMY!!!

Easy italian here means also making fresh pasta in the time it takes to boil the pot of water. I use Jamie Oliver's friend Gennaro's method to make pasta in about 3 minutes - check out this podcast:

http://www.youtube.com/watch?v=boSyVjkf4to

While the pasta rests 5-10 minutes before rolling and cutting, I pull out the food processor and mix 1 cup of toasted walnuts, 1/2 cup of fresh basil, a clove of garlic and olive oil (adding slowly, probably around 1/2 to 3/4 cup in total) until I get a decent pesto. I usually season it, adding salt and ground pepper.

Now the pesto's done, just quickly roll out the pasta, roll it up into a tight jelly roll and slice to the thickness you want...easy!

Boil the fresh pasta (takes far less time - watch it), top with sauce and freshly grated grana padano.

A very easy way to impress your date!

I like to make my own homemade pasta. It's time consuming but worth it.