Beer marshmallows?

Mmm… beer marshmallows. My inner Homer Simpson is doing cartwheels right now. You know, while he can. Before I get my hands on these things of beauty, spawned by some mad food genius, and just totally let myself go. I mean I have will power and everything, but come on!

Lawmakers says she learned a lot at Hooters

Rep. Julia Hurley, newly elected to the Tennessee House, credits her work at Hooters with helping her win her seat in what’s regarded as a conservative district.

Scientist trying to grow meat in lab

In a small laboratory on an upper floor of the basic science building at the Medical University of South Carolina, Vladimir Mironov, M.D., Ph.D., has been working for a decade to grow meat.

A developmental biologist and tissue engineer, Dr. Mironov, 56, is one of only a few scientists worldwide involved in bioengineering "cultured" meat.

It's a product he believes could help solve future global food crises resulting from shrinking amounts of land available for growing meat the old-fashioned way ... on the hoof.

Growth of "in-vitro" or cultured meat is also under way in the Netherlands, Mironov told Reuters in an interview, but in the United States, it is science in search of funding and demand.

The new National Institute of Food and Agriculture, part of the U.S. Food and Drug Administration, won't fund it, the National Institutes of Health won't fund it, and the National Aeronautics and Space Administration funded it only briefly, Mironov said.

"It's classic disruptive technology," Mironov said. "Bringing any new technology on the market, average, costs $1 billion. We don't even have $1 million."

Director of the Advanced Tissue Biofabrication Center in the Department of Regenerative Medicine and Cell Biology at the medical university, Mironov now primarily conducts research on tissue engineering, or growing, of human organs.

"There's a yuck factor when people find out meat is grown in a lab. They don't like to associate technology with food," said Nicholas Genovese, 32, a visiting scholar in cancer cell biology working under a People for the Ethical Treatment of Animals three-year grant to run Dr. Mironov's meat-growing lab.

"But there are a lot of products that we eat today that are considered natural that are produced in a similar manner," Genovese said.

"There's yogurt, which is cultured yeast. You have wine production and beer production. These were not produced in laboratories. Society has accepted these products."

If wine is produced in winery, beer in a brewery and bread in a bakery, where are you going to grow cultured meat?

In a "carnery," if Mironov has his way. That is the name he has given future production facilities.

He envisions football field-sized buildings filled with large bioreactors, or bioreactors the size of a coffee machine in grocery stores, to manufacture what he calls "charlem" -- "Charleston engineered meat."

"It will be functional, natural, designed food," Mironov said. "How do you want it to taste? You want a little bit of fat, you want pork, you want lamb? We design exactly what you want. We can design texture.

"I believe we can do it without genes. But there is no evidence that if you add genes the quality of food will somehow suffer. Genetically modified food is already normal practice and nobody dies."

Dr. Mironov has taken myoblasts -- embryonic cells that develop into muscle tissue -- from turkey and bathed them in a nutrient bath of bovine serum on a scaffold made of chitosan (a common polymer found in nature) to grow animal skeletal muscle tissue. But how do you get that juicy, meaty quality?

Genovese said scientists want to add fat. And adding a vascular system so that interior cells can receive oxygen will enable the growth of steak, say, instead of just thin strips of muscle tissue.

Cultured meat could eventually become cheaper than what Genovese called the heavily subsidized production of farm meat, he said, and if the public accepts cultured meat, the future holds benefits.

"Thirty percent of the earth's land surface area is associated with producing animal protein on farms," Genovese said.

"Animals require between 3 and 8 pounds of nutrient to make 1 pound of meat. It's fairly inefficient. Animals consume food and produce waste. Cultured meat doesn't have a digestive system.

"Further out, if we have interplanetary exploration, people will need to produce food in space and you can't take a cow with you.

"We have to look to these ideas in order to progress. Otherwise, we stay static. I mean, 15 years ago who could have imagined the iPhone?"

Is Chick-fil-A anti-gay

Gay rights groups are making the claim that the Georgia-based restaurant Chick-fil-A is against gay rights.  Chick-fil-A president Dan Cathy posted a video on the company’s Facebook wall  to defend against the allegations.

How to Fix 10 Common Thanksgiving Problems

If your turkey is still frozen, you'll defrost the bird faster by soaking it in a cold bath.

The Turkey Is Still Frozen

It’s 10 a.m. on Thanksgiving Day. Dinner is at 2 p.m. And the turkey, which has been thawing for days in the refrigerator, still feels frozen solid.

Solution
Give the bird a cold bath. Water is a much better conductor of heat than air in the refrigerator, so this method works faster, says Robert L. Wolke, professor emeritus of chemistry at the University of Pittsburgh and the author of What Einstein Told His Cook 2 ($26, amazon.com). Fill a large bucket or the kitchen sink with cool water and plunge the bird in, in the original wrapper, breast-side down.

To Baste or Not to Baste?

You want to put the bird in the oven and forget about it. Your husband wants to baste it at every commercial break.

Solution
It depends on your priorities. “Basting is purely a skin treatment,” says Wolke. Its only purpose is to facilitate browning and crisping. He adds that rubbing the turkey generously with oil or butter before you put it in the oven will do the job almost as well. (But be sure to pat the bird completely dry first; if the skin is wet, the fat won’t adhere.)

You Can’t Tell if the Turkey Is Done

The drumsticks wiggle. The juices run clear. But you’re still not sure if the turkey is ready.

Solution
Take its temperature. “You need a thermometer for dependable accuracy,” says Moulton. Insert one―oven-safe or instant-read―in several places, being careful not to allow the tip to touch bone.

According to the USDA, turkey is cooked through when the internal temperature of a thigh reaches 180° F. (When gauging doneness, keep in mind that the meat continues to cook―and subsequently rises a few degrees―even after it comes out of the oven.)

The Turkey Needs to Be Transferred

You need to deftly shift a hot, dripping, unwieldy turkey from roasting pan to carving board without…oops!

Solution
Ask yourself, Modern gadgetry or old-fashioned ingenuity? There are a number of products designed to minimize the awkwardness, from pricey (and iffy) turkey transport forks to extremely reliable roasting racks.

For a homespun alternative, scrunch up paper towels or aluminum foil in each hand as a buffer between hot bird and fingers, suggests Pam Anderson, author of Perfect Recipes for Having People Over ($35, amazon.com). Some home cooks prefer heavy-duty cleaning gloves. Others use oven mitts that are ready for the rag pile. Engineering types fashion a turkey hammock out of kitchen string and place it in the pan under the raw bird. Or you can simply reach for a couple of sturdy wooden spoons, indelicately insert one into each end of the bird, and let your steady hands guide the way.

The Turkey Has Gone Cold

By the time you allow the bird its prescribed resting period, it’s no longer warm.

Solution
Work around it. Before you slice, turkey requires at least 20 minutes to rest and allow the juices to redistribute. The laws of physics stipulate that the meat will―inevitably―cool. Anderson points out that hot gravy and side dishes can go a long way toward solving the problem. Warming the serving dishes and plates helps, too. Run them under very hot water and dry them just before dinner.

No Room on the Stove or in the Oven

You have all those side dishes to cook―and nowhere to cook them.

Solution
Plan ahead. “Obviously you can’t bake eight different things at eight different temperatures at the same time,” says Francine Maroukian, a former caterer and the author of Chef's Secrets ($17, amazon.com). You have to solve that problem when you’re creating the menu, not while you’re cooking it, she says. First, write up a list of all the things you’d like to make, then evaluate the number of burners and your oven space.

Flavorless Gravy

Your lumpless gravy glistens. Hurrah! But it has no flavor. Sigh.

Solution
Reach for a couple of common kitchen vices. A splash of fortified alcohol―Madeira, sherry, port―will lend a mellow richness to your gravy. And lots of salt (and freshly ground black pepper, if desired) will emphasize whatever flavor your gravy already claims.

To ensure a better gravy next time, boost the flavor of the pan drippings by strewing thickly sliced carrots, onions, and celery in the pan beneath the raw bird, suggests Anderson. Add just enough water to cover the bottom of the pan and, while the turkey roasts, the vegetables will caramelize, lending a depth of flavor to the drippings. Strain and discard the vegetables, or puree them and stir them into the gravy for a thick, sweet sauce. From-scratch turkey stock also prevents bland gravy. You can make and freeze the stock weeks in advance if you use turkey wings, which are available at most meat counters during the holiday season.

You Can’t Seem to Delegate Tasks

Several guests have offered to help. But with all burners running, you don’t know where to begin to delegate. Sometimes, you think, it’s easier to do everything yourself.

Solution
Be prepared with a list of noncooking tasks, and make sure everything required is in plain sight. Someone else can easily deal with drinks, opening the wine while you bring the turkey to the table, or making coffee while you clear the dishes. Appoint a sheepdog to herd everyone to the table, and give a five-minute warning that you’re serving hot food, since a couple of guests always seem to straggle.

And when everything really is covered, ask if you can take a rain check on help until cleanup time.

All Those Dirty Pots and Pans Waiting for You

You’d rather linger at the table than face the mess in the kitchen, even if that means hearing your mother explain―yet again―what hairstyle she finds most flattering on you.

Solution
Don’t save all the cleaning for after the meal. If you sit down to dinner with the roasting pan soaking in the sink, you’re doomed. But by making some recipes early in the day, you’ll have time in between dishes to clean. Even if you don’t make anything in advance, stop and wash something every half hour or so. Most important, get the bulky items―the roasting pan, the pot you made the mashed potatoes in―out of the way before you eat. That way, says Anderson, “when the meal is over, all you’ve got is the basic dishes.”

If you have a cleanup crew, designate a runner to bring in the dishes, a second person to transfer leftovers to containers, and a third to do the cleanup. (And be prepared with aprons, rubber gloves, and dish towels.)

Over the Top Thanksgiving Turkeys

Suntanned Turkey

With a little aluminum-foil ingenuity, Thanksgiving can be just another day at the beach. Courtesy of the blogs The Whole Enchilada and Raven's Brain, we found an easy way to surprise your Thanksgiving dinner guests: (1) Cut out aluminum foil in desired swimsuit-inspired shapes. (2) Arrange the turkey in the roasting pan and position the foil carefully. (3) Roast according to your own recipe and serve. (4) Watch your guests' faces ...

Deep-Fried Turkey

This is it — traditional turkey with all the trimmings, except Jive Turkey owner Aricka Westbrooks deep-fries her turkeys in a pressurized fryer. This method yields crispy, golden-brown skin and remarkably tender, juicy meat that's ready in just 18 to 24 minutes. But this technique is not to be attempted by amateurs (it's even illegal in some states), so it's best to order from the professionals, like Jive Turkey, who ship nationwide.

Turducken

What would this list be without the opulent Cajun delicacy known as turducken? Part turkey, part duck, and part chicken, this bird-in-bird-in-bird masterpiece will provoke oohs and ahhs of delight. The Blue Star's version, which they ship nationwide, features deboned turkey stuffed with boneless chicken wrapped around duck breast fillet, layered with sage-butter bread stuffing and Andouille stuffing. Oooo-wee!

Lifelike Vegetarian Turkey

Forget tofurky — that vegan mainstay looks nothing like the real thing. Make way for the Vegetarian Plus brand Vegetarian Whole Turkey! This faux-meat bird is shaped like a real turkey, replete with drumsticks and a golden exterior, and is made from non-GMO soy. The whole turkey kit comes with a 4-pound turkey, a pound of Himalayan Barley Fried Rice as stuffing, and a pound of gravy.

Barbecue Whole Turkey

Described as the "prime beef" of the white-meat world, Joe's barbecue whole turkey comes in regular-, Cajun-, or jalapeño-smoked. As long as you live in the continental U.S., you and 10 of your loved ones can enjoy this slow-cooked Texas masterpiece on Thanksgiving. The bird ships cooked but frozen, so order early enough to allow 72 hours to thaw.

Thanksgiving Dinner Cake

Why stop at the main course when you're craving turkey? Delight your guests during dessert with this sweet Thanksgiving Dinner cake! The cake, which can be prepared in any flavor, is frosted with just the right shade of chocolate buttercream. Trimmings are created with colored frosting, whipped cream, cinnamon-dusted challah bread. Delish!

Beer-Can Turkey

We're not sure who invented this moist method of meat cookery, but beer and poultry make great partners. For detailed instructions on how to cook a beer-can turkey on your home grill, we turn to a post from Cooking for Engineers. Blogger Michael Chu explains it all, from the best way to brine to the optimal-size beer can and the tastiest blend of spices.

Roast Turkey with Alligator Stuffing

Unleash some wild Bayou flavor with this Cajun-style delicacy. The chefs at Hebert's stuff a whole boneless turkey with this one-of-a-kind rice stuffing that features onions, bell peppers, and alligator meat smothered in a zesty Cajun-spiced tomato sauce. Hebert's makes and ships a variety of New Orleans-style stuffed turkeys, but the alligator caught our eye.