TheFrisley

I made the toasted rye noodles a few nights ago (using baked baking soda in place of the kansui) and they were fantastic. The dough was brutal to work with but the results were well worth it.

I made the slow cooked chicken smothered in onions a few weeks ago and was really pleased with the results. I used breasts and thighs as the recipe requested, and cooked them at about 190 (the lowest my oven would go). While the onions didn't look quite as appetizing as they did in the book, they were still delicious. I will definitely make this recipe again.

I've been a longtime eGullet reader but haven't really participated in any discussions yet, so here goes! For the past several years, I have used this recipe for my Thanksgiving turkey: Miso-Rubbed Turkey with Turkey Gravy from the November 2005 issue of Gourmet. The first two years I cooked the turkey in a Big Green Egg, but I've been using my ancient electric oven for the past few years. The turkey has been fantastic every time. This year, however, I want to try something different. I will be feeding at least 13 people and will be using a free range Hutterite turkey. At this point, my idea is to brine the turkey (using a simple brine with thyme, bay leaves, etc.) and then rub a mixture of duck fat, minced thyme, and garlic under the skin prior to roasting. My question is this: would the flavors imparted by the brine, combined with the under-the-skin seasoning, be total overkill? I want the turkey to have flavor but still taste like turkey. Any feedback would be greatly appreciated.

I make the modernist cuisine mac and cheese at least once a week. I always make it with white wine (chardonnay), and most of the time I use extra sharp cheddar and aged gouda, plus a little bit of sweet paprika. Topped with panko and grated parmesan, and baked until golden, it's by far the best macaroni and cheese I've ever had. And the best part is that the texture is exactly the same the next day.

I made the Crack Pie and didn't like it. Everyone who sampled it (and my boyfriend forced it upon many people) said it was the most delicious dessert they'd ever tasted. I keep getting requests to make it again. Maybe I should try the Pecan Crack Pie variation in the Milk cookbook.

I have a similar problem in that my oven's thermometer is incredibly inaccurate. The oven itself is a 1967 Frigidaire. I've been using it for two years and I love it, but ever since I had the lower heating element replaced, it gets much hotter than the dial would indicate. I've been through two Taylor High Heat Oven Thermometers and both have stopped working relatively quickly. I need to find an in-oven thermometer that is not only accurate, but quick (quick enough to keep up with oven, which, when set to 350 will heat up to 450 or higher in 10 minutes or less, if not 550+). I'm not necessarily looking for an outside-of-the-oven thermometer, just something quick, accurate, and very durable. Any suggestions?