Kenny R

I've never brined a turkey before but I'm tempted to this year. "Salty" concerns me a little. I always have a few Seniors for Thanksgiving. I fight the battle between bland and spicey when I cook for them (spicey usually wins ) However if the meat tastes "salty" I think I'll get compaints. Any experiences or opinions? Thanks

Scruby's is great. I've been searching out bar-b-q joints in S. Florida for 25 years and Scrubby's is at the top of the list. The Georgia Pig in Davie is also excellent. Shory's is over-rated but the cole slaw is the best. The Pit out on the Tamiami Trail is good but not as good as it was before civilization spread west to almost engulf it. It used to be literally in the Everglades. As for Spiney lobster tails there are a few things to keep in mind. Most are frozen and are tough and not too sweet. Even fresh ones are tough if over cooked. However, good fresh grilled "bugs" when not over cooked are as sweet and suculent as any Maine lobster tail I have ever eaten. KR

Bacon wrapped? Definately worth investigating. Along a different line. I'd like some opinions on the current best Sushi in LA Athough I must admit alot of the sushi in the small local places is excellent.

Just returned from LA having enjoyed a superb meal at Joe's in Venice. Excellent service, helpful waiters (didn't always have the answers but went back to the kitchen to ask rather than guessing or making something up). And the food was excellent. Fresh well prepared creatrively presented. The wine list was good and dining outdoors on the patio was romantic. The couple behind us actually got engage d while we were there. I'd recommend it highly. Only negative was about a 20 minute wait in their very crowded bar even though we had reservations. On the completeley oposite side of the spectrum I finally made it to Pinks for their world famous Chili dogs. Definately worth the wait on the long line. Compares favorably to any I've had before.