Electronic means toss away pixels to achieve zoom. An external lens should deliver better images.

I just add a bit of fresh solder and flick the iron, which flings excess solder and leaves just the right amount on the tip. When I was young, it had the added benefit of making my brother say, "Ow, quit that!" if my aim was good.

Yes but for most people, it's very low powered.

If you're soldering for electrical purposes, the standard pencil-type soldering iron is what you want. You do not want the soldering guns. More $ gets you quality; more than that and you can get nice, thermostatically controlled ones — but overkill for you.

Evernote does OCR (for search only) what you enter and yes, it should see words that are in the picture.

Not really. A toaster oven heats more or less equally from the top and the bottom. By the time the bottom is crisped, the top is scorched. Set to broil, it's top-only. I don't think they can heat bottom-only.

You missed the point. He explains how oven reheating is fine but this method gives you a crispy crust. To get that, the back needs a lot more heat than the top, which is what this does.

For those who mentioned food safety, the rule is: No more than two hours in the "zone," which is 40-140 F.

Big bird advice (I know, late for this year!!):

Don't rely on the pop-up thermometer. You don't know what temperature they are designed for and they are often 180. Calibrate (or replace) your thermometer. Calibrate by measuring ice water (enough ice that it's not floating and stir well) which should be 0 degrees C=32 F; and boiling water (100 C = 212 F).

Not the best idea. You want an even distribution of salt, deep into the meat. The best is a lower concentration for a longer time.

The kit doesn't alter how much water is in the tank, it only changes how much of the tank is used when you flush. So no impact on your "emergency water supply."

Wow, so much article, so little information, and so much of it wrong. Sorry to be negative, but seriously....

If it's been brined, then yes, they soaked it. Just rinse it and cook it. Even better — do this the day before (or, if too late, as soon as you read this!) and cool it in the refrigerator, to dry out the skin some. MOST important: the cooking temperature. 150, measured in breast, so it will rise to 160-165. Oh and…

If you mean carryover cooking, you're misunderstanding.

Need some clarity about the "time" part of the danger zone discussion.

Yes, except for: "you can buy those pop up turkey cooking temperature indicators..."

The reasons have been addressed and there is another key fact: Tests by Cook's Illustrated found no difference in flavor. So, there is no benefit.

Agree, strongly. With the USDA's recommendation change (finally!!) to 165, I expect they would switch to pop-up thermometers set to that, but you can't know. And besides, you want to remove the turkey 10 degrees lower, because the temperature continues to rise.

Not 100% true, but close. The mass-market turkeys are often brined because they deliver a better result when overcooked. I prefer an unbrined bird because I can control the saltiness. When you buy a brined bird, you're at the mercy of the supplier.