In reply to my turkey burger recipe, Casper writes:
This is what America does best regarding cooking instruction. Not intimidated by tradition, we can use trial and error (Cook's Illustrated/ATK) or science (Shirley Corriher, Alton Brown) to reinvent the best recipes. You want 3-day Coq au Vin, go to the French. You want a weeknight version, our side will find a way.
Forget soft power, this is soft, creamy power with a slightly gamey taste.
