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All things considered, I think Arby's does better with its food than most drive through places. The reuben is good enough as is the roast beef (with sauce). That beef does look beefy.

I saw an ad for those recently, too, and thought to myself, "Never have I ever seen actual food come out of an Arby's that looked even remotely like that."

Roasted some tomatoes and then crisped some pepperoni to use on the end of the vintage penne that I found in the back of the cupboard a while back--oh, tossed in a bit of arugula that needed to go. It was quite tasty but I'll be having it again--made too much for just me.

Roast chicken for Sunday dinner. The slices of roast pumpkin were so sweet and delicious. Stuffing/dressing? was with tarragon. DH made the gravy. He cooks the butter and flour roux till it’s quite brown and uses the chicken juices with the fat skimmed off. It’s thicker than I like it but it doesn’t bother me enough to complain plus I like him helping in the kitchen.

Nadan Khozi - Kerala-Style Chicken Curry based on a Milk Street recipe - boldly flavored curry with chicken thighs marinated in a mix of coriander, garam masala, turmeric and sirarakhong chili and afterwards cooked with red onions, serrano chili, garlic and ginger in chicken broth and coconut milk. Later you add potatoes and cherry tomatoes and finish with some cilantro and lime juice. Served over rice

An oldie but a goodie. Brie en Croute with Cherry Preserves and 5 Spice Powder.

Had one-third puff-pastry sheet leftover so I rolled strips in Anise seeds and Sugar, did The Twist, baked. Nice little treat with minimum effort.

Arby's is getting sued.

A customer asked me if I had made any chestnut bonbons. I have not but I do think that it is an interesting idea. Has anybody made one or tasted one that they like? Any favorite brands of chestnut puree? Please help.

I'm a metric lad as well!

I used to make menudo for my husband all the time. I wouldn't touch it with a 10-ft pole but he loved it. I used the pig's feet in that. A Puerto Rican friend suggested that I soak both the pig's feet and tripe in one to one lemon juice and water for several hours. It made a big difference in the flavor and especially in the smell while it was cooking.

Dinner # 4 : and checking on the TB : This was 4 dinners , as I cut the TB ( 20.4 oz ) into 4 portions . The carrots were on bag of ' babies ' Broccoli 2 large heads. as an aside the carrots ( re-heated ) and broccoli -first time around. the broccoli for me was fine 2 1/2 min micro , trimmed a little , cold from the refig. the carrots did fine @ 2 minutes . but there were still a little wet . not as much as dinner # 1. I also pan sauted the TB 3:30 min each side , 30 seconds more . still a tinge rare , but not vey very rare . and improvement . I learned a lot , and once i get the carrots under control, a tasty winner for me. I thought i iPot'd them , pressure steam HP , from the refrigerator , 4 min. but I didnt keep track in The Red Book ( engineering lined ) , my Bad. the ref's I pulled up suggested 2 min HP seam , quick release . the outer 1/2 was cooked , a little wet , and the inner still a bit firm, , at what ever time I used. next bag : Ill pull the carrots out , quickly rinse in cold water , then pat dry and put under a preheated CSO broiler to both dry out a bit , get a little color , and finish cooking the core. tasty each dinner was , w significant improvement over the 4.

with any innards / trotters, we boil them (rolling boil) for 5-7 minutes in vinegar+salt+water first. It removes most of the stench. About 2 Tbsp of vinegar (5% acidity) to a liter of water. I am sorry I cannot define this in the US system. Then drain, rinse, use as new.

Most likely they were off to begin with. Yes, trotter do have a certain smell, but soaking (in salted water) and blanching has always given me a product to work with. Try maybe a proven recipe with oroper seasoning next time, maybe with a fresh batch. I’d highly recommend Fergus Hendersons trotter gear (a somewhat 1:1 copy of the recipe can be found at Serious Eats). Good luck !

Thank you for sharing this. I thought I'd seen Itami's entire catalogue, but somehow this one got by me. Until now.

Well minding my own business , watching NFL on my over-the-air computer feed ( I get to scroll over the commercials ) this came up as I was hurrying buy : and dinner was a few hours away moved up a bit. Arby's https://www.arbys.com/menu/top-picks/steak-nuggets-5pc/ no doubt excellent food photography , and outlandishly misrepresentation . probably round ? Soooooo : who is going to take one for the team and report back ? wonder what they charge Big Macs in some places cost $ 7 . P.S.: found this: https://www.thetakeout.com/1987564/arbys-steak-nuggets-review/ ''' The meat was not juicy, but instead dry and stringy. '' they seem to go for $ 5.99 soo , unless you've already tried them , consider putting you $ 5.99 elsewhere ?

I think I'll leave them to the professionals in future. I had Kauffman's stuffed trotter many moons ago but I lack the skill and knives to debone one myself

well, a surprise . we will have to wait and see what @Duvel says about pigs feet.

A valiant effort. I only use pigs feet for one recipe…… trotter spring rolls which are phenomenal. So unctuous. From Michel Richard (RIP) .But those feet…so much work to get the little bones separated from the fat and cartilage. The asian flavours in the springs rolls mask any barnyard odors. They are a rainy Sunday afternoon project.

Nuwave and Salton came up in my searches for "with probe" Salton seems to be 'only x left' on most sites - are they still a viable company? the Nuwave - at 1/10th the price - looks like a decent alternative . . .

They were fresh yes and well within the use by date. They smelt a bit farmyardy coming out of the package, but cooking them seemed to really enhance that element in spite of a thorough clean and blanch. Coupled with a very sparse amount of meat and a bit too much jellied cartilage and skin for my palate and I rather lost my appetite.

@Ddanno these were not smoked ? ' fresh ? ' what did they smell like initially ?

I'd never heard of Tate's Bake Shop chocolate chip cookies until Michael Ruhlman mentioned them on his Substack, so I thought I'd try Stella Parks' copy-cat recipe... Mine baked darker than Tate's/Parks', probably because of the dust from using chopped chocolate rather than chips; they also spread more, which might be down to differences in French flour/butter/sugar. I quite liked them: thin, crispy, chocolatey... job done.

I thought I'd try pig's trotters - 2 quid for two, what could go wrong? After a 3 hour soak in cold water, a 5 minute blanch, a scrub, another 5 minute blanch in fresh water followed by 90minutes in the Instant Pot with star anise, clove, ground fennel seed, garlic, ginger and soy they still came out stinking of the farmyard and were promptly abandoned. It's duck for me tonight.

I just throw the uncooked bacon in and after cooking you can keep it or toss it. It is just for flavour. I use olive….a couple of tablespoons but i might try Naomi’s recipe. Thanks for finding that which describes long cooked beans perfectly. RIP Naomi