smangold

I like Arby's fries, curly and regular. The Arby's by me only serves the curly fries...does that mean that the entire franchise discontinued the regular fries? I will stop short of saying that one chain has a better fry than the other because they all seem to be less than ideal. I rather make homemade fries myself. Now, if I could only duplicate Arby's roast beef...that is one fast food product I cannot get enough of. Any suggestions?

I got: Two books (Grilling America and Master Class at Johnson & Wales), a Cuisinart Smart Stick and a homebrew starter kit (my first brew will be an amber ale).

I'm actually quite fond of Rolling Rock and haven't detected a difference in taste since AB began bottling it.

QuarkXpress is an excellent design software. The learning curve isn't too bad either. I have used it for brochures and postcards and will soon use it for a flyer and takeout menu.

I don't know why, but every time I go to a Phil's game I stop by Bull's BBQ pit. I've never been impressed with the food there...

I like to use beer and Old Bay to steam blue crabs.

I'm a big fan of Alton Brown's recipe for skirt steak http://www.foodnetwork.com/food/recipes/re...tml?rsrc=search. I do not place the steak directly on the coals though. I can't imagine a blow drier can get rid of all the ash.

I've competed in several KCBS BBQ contests. Our team follows steps 3-6 to some degree. This seems to be what the other competitors are doing too. I believe that some brine but most don't.

←1395263 I must admit I wasn't using my brain that day.

I agree. I picked up this tip from an episode of America’s Test Kitchen. They zapped the bacon for a minute and a half then wrapped them around pork tenderloin medallions. I tried the recipe myself and loved it. You cannot beat seared pork wrapped in crispy bacon.

I will never again tenderize veal scaloppini on a ceramic cook top. Then replace the stove only to find out later that I could have replaced just the ceramic part.

I know this post is too late but thought I'd chime in. The other day I wrapped some pork tenderloin medallions with a slice of bacon. Then I seared them and spooned a balsamic reduction sauce over them. Oh man, were they good.

You gotta love Taylor Pork Roll on a potato roll at 3 am...

Scott, I have used shrimp as a binder. Blend a few shrimp to a paste like consistency. I suggested this to a Chef friend. She was aghast because that would increase their costs. Tim ← Tim, This sounds very interesting. I definitely have to give it a try.

Does anyone use other ingredients besides mayonnaise or eggs as a binder for crab cakes? I'm not a fan of mayonnaise and love to hear what other people are using. Thanks -Scott

Does anyone have an opinion of Cuisine at Home magazine they like to share? I received a preview copy in the mail a while ago and stumbled across it today. The magazine seems similar to Cook’s Illustrated in that they have no advertising, review products and have a Q&A section. I may try a couple of recipes (Chicken Piccata, Penne with Pistachios, Asparagus and Cream) or more from the issue I have (not dated). I would subscribe to this magazine based off of this issue but would like to get some opinions first. Thanks, Scott