This was one of the biggest failures in a recipe I have ever prepared. It turned out like a salty sloppy mess. I followed the directions exactly as written. My husband asked me not to cook it again. I was born and raised in Chicago and there is no comparison to the Italian beef served there. The meat tasted like a bad pot roast and just completely disinigrated in the juice. Too bad we were really looking forward to a taste of home.

Reviewed On: Dec. 13, 2009

I used this recipe this Thanksgiving. It was the best brine I have ever tried. The bird was so moist yet it did not take anything away from the turkey flavor. Since I did not have room in my refrigerator for a 20+ pound turkey I put it in a cooler and poured the brine over ice to keep it cold. I only soaked it for 24 hours. A real keeper.

Reviewed On: Dec. 2, 2009

I was raised on these but we just called them potato pancakes because my Mom and Grandmother made them into individual cakes. I add a little onion and garlic powder and always serve with a little butter on top. By doing individual cakes they are easier to spoon on the pan and flatten and 1/4 of flour is just enough.

Reviewed On: Nov. 22, 2009