"Great recipe. Used the book version which included a weight for the sugar (22 oz) and suggested putting the pot in a room temp water bath to cool the mix down quicker creating a better texture."

"Great dip, although I did use Alton Brown's Onion Dip base for this as I have used it before and knew it was good, hence the 4 stars. People loved this dip, but I will say the garlic adds a good amount of heat. I may hold back about 1/2 a bulb next time."

"These were fantastic. I made them once, and they were so good I made them for the Superbowl. The only thing I added was after shredding the meat, I put it in a hot skillet to get some great crispy bits in there before adding the gravy. I have not attempted any of the suggested sides."

"Very quick (disregarding the hold period), no cooking, and delicious. This will be a standard, especially in the summer. "

"Great glaze, but I made mine with one modifications. Instead of using the prunes I chose to sub in dried cherries. It was so good a week later I doubled this recipe, preserved it, and have been giving out what I'm not hoarding for myself."

"Everything was fantastic. Next time I will be using the timing tricks as things came down to the wire, but then again that could be because I never poached an egg before this. I will be making this again."

"These are amazing. I had trouble with ta he temp control, so I will be buying the thermometer AB recommended so I can constantly make these."

"Great simple recipe. No heavy sauce coating everything. This was light and bright. We used Whole Wheat Thin Spaghetti, which I probably won't use next time. The texture and stronger flavor took over more than I would have liked, but it was still great. Looking forward to trying this with Angel Hair."