Cookboy

Saurkraut. Can't spell it. Can't eat it. I try it every year or so, and nope, it's awful. Someone else said Miracle Whip. I'm with you there. Is that even food? bllleeeccch!

Oh, and spring for the knife and the glove. Both will make it a whole lot safer.

One more tip is to store them curved side down in the fridge so they're sitting in their juice/ liquor.

Polenta Disaster. I was cooking dinner for my fiance's family and tried to shortcut the polenta with one of those tube products. Usually, I like to make it from scratch, but got rushed and...wow. It was a lumpy tasteless mass. I was able to correct it with the blender, white truffle oil, s&p, and some fresh parm. It wasn't the best, but it worked and I actually got a compliment on it. Go figure. Bottom line. The tube sux, but if you get stuck with it, you can make it go. That's just my two cents.

I like to wrap the whole bird in good Applewood bacon. Use your favorite brining technique, s&p the cavity, stuff with your favorite herbs, onion, citrus, garlic cloves... whatever you like, insert the probe. I cook it for about 30 mins at 300 and check to see how the bacon is cooking. Remove the bacon before it gets too crunchy and finish cooking to 177ish. Use foil if the wings are getting too dark. Let it rest for 20 mins then dig in. Ya gotta love bacon!