Live food chat and more in today's Thanksgiving coverage

It's almost Thanksgiving: Any questions? I'll be available for a live online chat today, from noon to 1 p.m. at www.charlotteobserver.com. You can post a question here, email me directly (kpurvis@charlotteobserver.com) or go to the link on The Observer's website. And don't worry if you're busy at lunch: We'll repost the chat afterward, so if you can check back this afternoon.

Meanwhile, in other Thanksgiving coverage:

• You don't have to be in a kitchen to cook a turkey. We looked at the manly arts of outdoor turkey cooking, including the web-legend Trash Can Turkey and the ever-popular deep-fried turkey. We have recipes for those and a basic grilled turkey here. 
• Missing some of your basic recipes? I reposted some of our most popular ones, including the make-ahead potato casserole, a good sourdough dressing and a make-ahead gravy using a classic Creole roux. 
• Need stuffing instead of dressing? (Don't tell, but they're the same thing.) The Kitchn has a recipe that breaks it down into simple parts. 
• Add a little class to your Thanksgiving table with the roasted fall butternut squash soup from the Gallery at Ballantyne. You Asked For It, and Robin Domeier got it. 
• If you're cleaning out the refrigerator to make room this weekend, do you need to pitch those old mustards and salad dressings? I address the question about how long the condiments will keep in today's Q&A.

If there's anything missing that you need, let me hear you in the live chat. Thanks!