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A challenge? Or possibly just begging for help....

Holy cow, I officially want to make every single one of these ideas and have a gigantic sweet-potato sandwich feast. Immediately.
I think I'm going to have to change up the plans and make several different sandwiches because all of these sound really awesome.
Here's the recipe if anyone would like to join me in a biscuit-making frenzy:

2 cups all-purpose flour, plus more as needed
1 scant tsp salt
1 Tablespoon baking powder
1 tsp baking soda
5 Tablespoons cold butter
1 cup cooked, drained and pureed sweet potato
3/4 cup yogurt

Preheat oven to 450. Grease baking sheet lightly.
Mix the dry ingredients together in food processer and pulse in butter until thoroughly mixed, leaving small lumps. Use a large spoon to stir in sweet potato. Add only enough of your yogurt to form a ball (depending on how dry your sweet potato is.) Knead dough on floured surface 10 times. Press into to 1/2 inch thick and cut into 2-inch rounds with biscuit cutter or glass and bake for 12-15 minutes.

A challenge? Or possibly just begging for help....

I am perplexed, friends. Anyone have any delectable ideas for some sort of tasty sandwich that could be made with sweet potato biscuits? And here's the kicker......vegetarian? I know, I damned vegetarians.
I really would appreciate any ideas, though. Mark Bittman's sweet potato biscuits are so wonderful and I'm making them for a crowd and would love to make some sort of tiny biscuit sandwiches. I was thinking something salty maybe?

Any ideas shall be paid for handsomely. In thank you's, that is.

Turkey confusion, needing conclusion.

Wow, you guys gave me all the information I needed, thanks so much! You've calmed my maybe the gigantic-man-eating-turkey nightmares I've been suffering through will cease!
(now I'll just wonder where in the world there are 24lb turkeys running around and make plans to never go to that place. Just the thought makes me lose some feathers)

Turkey confusion, needing conclusion.

Bah!!! My Turkey Is HUGE!!

I've been all amped up about making the Maple-Glazed Turkey from epicurious until I found out that the turkey we are receiving as a gift from my hubby's employer is 24 lbs instead of the 12-14 lb turkey we were expecting. This is only my second time cooking a whole turkey and I'm lost as to how I double the recipe...? How do I know how much longer it will need to cook? Should the maple glaze go on later? Should the oven temp. be lower?

If there are any experienced-turkey-roasters out there that could shed some light on this for me? Our stomachs will thank you profusely.

Rt 91 b/t Hartford & Brattleboro dining stop?

If you are looking for something BBQ related, I would recommend Theodore's on Worthington Street in Springfield. It's a sort of "blues club" type of joint with tasty BBQ selections and I've never had a bad meal there. They used to have live blues on weekends--although I'm not sure if it's started back up again. Great fried pickles and tasty ribs plus good service with a side of live blues.....I'm a fan. Worthington Street's only a few minutes from 91.

What do Chowhounds do for a living (besides eat of course)? [old]

I'm an office manager for a home care agency. Our families think my husband and I are completely nuts because we drive beat-up cars, don't have cell phones, no computer at home, no plans to save up for a gigantic house but we spend as much $$ as possible on food. I say I'd get all those things.....if they were edible...and delicious.

The war on anchovies, join the fight

Well, maybe not a war....

I was planning on making my own version of Giada's Farfalle with Broccoli recipe this weekend, but would like to remove those salty little critters from the recipe (due to some vegetarians that will be consuming said pasta dish.) Does anyone have a recommendation for a non-meat substitute that will help round out the dish? I know the fishies would give it a lovely salty flavor and would hate to waste my parm on a bland dish (my parm is dear to my heart.)

Delectable Donuts in West Springfield, MA

I would just like to say that The Donut Dip in West Springfield has officially made me a Donut Junkie. Images of their light, delicious donuts dance in my dreams until I wake up with a very chewed-up pillow in my lap and a very confused husband by my side. After visiting this quaint little shop a week ago, I don't think I could ever return to Dunkin Donuts.

A huge thumbs-up to them and a high recommendation to anyone in the area. Only sorry I hadn't visited earlier.

Liquid smoke...or not?

Thanks for the recommendation! I'm going to roll up my sleeves, silence my knocking knees and give it a whirl.
Anything for the love of BBQ.

Liquid smoke...or not?

This BBQ fan has been bubbling over in excitement upon finding a new and interesting BBQ sauce recipe to try. However, my excitement was quickly banished upon the realization that the recipe calls for "liquid smoke." I have avoided this substance in my cooking exploits thus far, but fear that it may be necessary when making BBQ sauce. I do not have a grill (3rd floor tiny apartment) so this would be going into the oven after being liberally splashed with excitement over chicken (and various other possible edible victims). Any BBQ experts out there have an opinion as to whether I can omit this strange substance or a possible replacement?

(Liquid smoke just sort of gives me the willies)