"Good cake - I'd make it again. Texture was just fine (I used fine cornmeal.) I would have liked stronger almond flavor. Might try sub'ing almond extract for the vanilla extract. Don't know why it is rated intermediate difficulty - I thought it was very easy to make. "

"Very good. I made a few changes - and yes, I still have the nerve to review b/c I honestly don't think they impacted negatively on the dish. I did the confit in a SousVide using Keller's recipe (Google it. If you confit using a SousVide be sure to roast a few cloves of garlic separately. I also used shallot instead of onion. Be sure to **let "

"Flavors great but way too sweet as written. Next time I will cut the sugar way down & add it back in if needed"

"Yummy. I haved this recipe and used an egg yolk and about 2 tblsp water b/c I had a yolk left over from another use and hated to throw it away. It easily would be lunch for 2 adults or 1 adult and 2 children. Didn't drain the pasta - merely pulled it out of the pot with tongs and put in the bacon pan. Which was a good thing b/c I used way mor""

"I take back everything I said about him complicating things. FoodNetwork has dumb'd down their "chefs" until there are no chefs - merely good cooks - and I am afraid it was because of comments like mine. Bring back the complicated high end chefs!!! I'll dumb things down myself if I want to.

"I've made this bird for the last 3-4 TG's and it's always perfect and gets rave reviews. This year, in an attempt to skip the brining I tried a Cooks Illustrated recipe for turkey that required butchering the bird into quarters and roasting the pieces separately. The idea is that w/o the insulation of the whole bird, the legs/thighs reach 170 at the same time the breast reaches 160. It did work and the turkey was very good, moist etc. But having tried this, I have come to the conclusion that the brining really does add extra flavor and is worth the (really minimal extra effort. I never found a better recipe than Alton's!!!!