Serious Eats - seriouseats.com

Really, what is wrong with all of you people? And secondly, who are your friends- sheesh. When I read the subject of this discussion, I didn't really think the question was about sanitation, but who are all these people living in squalor, and why would you accept an invitation if that's the case? I agree with another poster, once you've accepted, how about staying out of the kitchen and graciously eating the food that's been prepared for you instead of judgmentally and rudely trying to tidy up behind their backs.Do you really think that will make any difference? I guess if you have some sort of anxiety disorder, it makes you feel better, but has no actual impact if someone is truly out to harm your health. I have to honestly say, I have NEVER been to someone's home that creeps me out, and I have probably been around a LOT longer than most of you germaphobes, and have been a food professional my entire career unlike most of you, so I do know about these things. All I can say is GET A LIFE. You are totally missing the point of SE and this whole Faux-Foodie thing if all you want to do is stay home by yourself in your sterile kitchen. TOTALLY missing the point!

I have to second okupin- by missing the Sharffen Berger milk and milk with salted almonds bars, you are missing the best.

you're all missing the point- of course they're easier and cheaper and more fun to make from scratch- but Ina is trying to extend her brand and has run out of ideas for mixes. Unfortunately, there are plenty of people who would be willing to pay $11 for this mix, and yes, probably as a gift. The $11 goes mostly to packaging up all the separate parts, putting them in the box, designing and printing the label, shipping them, etc. It is a complete waste of time and packaging.

Using cheesecloth soaked in a mixture of butter and wine will turn out a beautiful bird, probably with a slightly moister breast- just make sure the cheesecloth never dries out, or it can catch fire!! Also, I will second Alex's comment about opening the oven- of course you have to open it periodically to baste- if you can, take the turkey out and out it back in, or you will lose all your oven heat. I think this is the main reason it takes people 8 hours to roast a turkey!

Actually, the store on 17th st. DOES exist- it's on the north side of the street close to Tisserie under a scaffold. It's hard to spot, but it's a somewhat dingy restaurant supply place that has almost everything. Another good bet for canning supplies would be Home Depot or Zabar's upstairs. Too bad about Ball- I agree on that one.