Alex

There are several types that are "classic" American. Rye, certainly, as Mitch wrote. Bourbon, too. We're currently enamored of Eagle Rare Single Barrel 10 Year, but there are *so* many to choose from. At a reasonable price point and probably not hard to find, there's also Evan Williams Single Barrel, Knob Creek Single Barrel Reserve, Wild Turkey Russell's Reserve 10 Year, and Elijah Craig 12 Year.

Er, andiesenji is a she, as far as I know. ;-} I recommend checking out her blog. Here's her first post, from 7+ years ago. And here's a blog post by gfron1 about the mixer, from 8+ years ago, which mentions andiesenji.

For the past six weeks or so we've been using a Panasonic inverter; our previous units have all been non-inverter. Leftovers seem to reheat more evenly in the Panasonic, but it's a small N at this point.

A box of chocolate MoonPies

Article in the Washington Post

Kind makes a few bars that come close to qualifying, but there's still some sugar or honey (Dark Chocolate Chili Almond, Chipotle Honey Mustard, Almond Coconut Cashew Chai). YouBar used to offer custom-made bars to individuals, but unfortunately they're now handling just commercial accounts. You might want to get on their mailing list, in case they decide to do the retail thing again.

Perhaps the instructions said to "shake well" because the cream came from separatist cows.

A few questions: 1) When you say "unit," that sounds like a condo or co-op as opposed to a house. Correct? 2) That's a very nice appliance, but it qualifies as "pricey" in my book." What would be your max price for the complete set of appliances? 3) For this particular unit and asking price, what sort of person would be buying it? Specifically, would a little better set of appliances make the unit easier to sell and would you be able to get the extra couple of thousand back in the selling price? 4) Do you have to have a wall oven and/or microwave? In other words, would a standard range w/oven be OK? How about an over-the-range microwave? 5) An exhaust hood venting to the outside would be a great feature. Is it feasible? 6) Would it be a standard 30" stove? Or if it's a cooktop, what size (30" or 36?)? Gas or electric or induction? And what size fridge? I've had good experiences dealing with Goedecker's. That double unit you mentioned is $10 less there. GE has some big rebates going on now, too. Here's just one of them. Good luck!

Pan-roasted small Brussels sprouts w/dill Maple-bourbon mashed sweet potatoes --vegetables (and cranberries, apples, eggs, and turkey) from our big farmers market; Blis Bourbon Barrel Maple Syrup (also local) Also cranberry-apple chutney and cornbread dressing; Oaxaca mole rojo instead of gravy starter = black bean soup (Rancho Gordo Midnight beans) dessert = Reine de Saba torte Adult beverages = Rick Bayless's Margarita (well, not his personally) with the soup, 2012 Piane (primarily Croatina grape) with the turkey; Alvear PX with the torte

Now that's a first for me (and probably a last): "local camel milk" and "St. Louis" in the same sentence.

Yes, that's Alton Brown's approach, too, which I'll be following on Thursday (changed my mind from long and slow). I'll also ice down the breast meat beforehand, and use a roasting rack on a half sheet pan on a baking stone.

From what I remember, heritage birds have less breast meat than modern birds (which have been bred for lots of breast meat), so you'll want to be careful about not overcooking them, even with the spatchcocking. Info from Thermoworks Info from Serious Eats

Sugar is antimicrobial, too, so I can't imagine bacteria would stand a chance. And if the syrup looks fine, then I also can't imagine adding a single malt would promote mold growth. My organic chemistry classes are way too far in the rear view mirror for me to offer any more than that, but I know we have a chemist or two around here.

Terry Pratchett is an English author, known mainly for the Discworld series. If you do an eG search (top right corner of the page) for Discworld, it's referenced in a number of topics.

Amazon? Asking permission?? But seriously, folks, here are a few articles about that: one two three

To-order. My favorite hole-in-the-wall Mexican restaurant does it that way.

The New York Times chimes in: Our 10 Most Popular Thanksgiving Side Dishes

Zucchini: Is there anything it can't do?

Welcome. As you may have discovered already, there are a bunch of topics here about charcuterie. Here are some of them: https://forums.egullet.org/topic/79195-curing-and-cooking-with-ruhlman-polcyns-charcuterie-part-1/ (This was very popular; there are six sequential topics related to the book. Be sure to read the first post in this one.) https://forums.egullet.org/topic/138708-list-of-errors-in-charcuterie-by-m-ruhlman/ https://forums.egullet.org/topic/131433-best-charcuterie-cookbooks/ https://forums.egullet.org/topic/131865-charcuterie-dry-cured-salami-salumi/

I'm sure our chocolate experts will have better information than I, but I'm wondering how it'd work if you softened the bark a bit before cutting. Of course, you could just melt it and pour it into square molds, but I imagine that kind of defeats the purpose of your question.

"Bark" as in "chocolate bark?"

Q1: Yes. A 36" stovetop would have been nice, but it would have entailed redoing the island in which it's located, not to mention losing valuable drawer space. Q2: I like having a center "griddle burner." Just one oven is fine; we also have a Breville Smart Oven. Q3: When we moved in, we split the 220 line in order to have central a/c, so gas was our only option. It's also what both of us are used to. The only research I had to do was deciding on a brand and model that fit our budget, then locating the best price.

Good luck, h-d. Ms. Alex earned an MBA about ten years ago and now is desperately trying to complete her Ph.D., plus I still remember grad school (way too many years ago), so I know how much of a slog it can be.

King Arthur Flour? Kooky American Foodies? Klutzy Arthritic Frychefs?

Are you working on getting permission from other boards, too?