I'm Just Sitting Around Thinking About Turkey.

I Love To Have Battles Of The Wits With People That Can Dish Fast And Dirty - And It Leads To Problems Occasionally, 'cause I Can Sound Mean Without Attempting To Be Mean.

I Think In The End There Are Only 20 Or 30 Tenets Of Basic Cooking. It's Going At Perhaps The Same Issue From Different Angles, From Different Points Of View, From Different Presentation Styles, That Really Makes Things Sink In And Become Embedded.

What Happens Is That In Each Clump You've Got The Gelatinization Of Starches, Which Happens Very Quickly At The Surface Of The Clump And It Kind Of Forms A Protective Skin Around This Dry Hunk Of Flour.

I Say Grace. I'm A Big Believer In Grace. I Happen To Believe In A God That Made All The Food And So I'm Pretty Grateful For That And I Thank Him For That. But I'm Also Thankful For The People That Put The Food On The Table.

I Want To Bring Things Up To Room Temperature, Especially Poultry, Before I Cook It Because I Want It To Cook Faster So That There's Less Moisture Loss.