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Philly Cheesesteak Sandwich with Garlic Mayo

Reviewed: Aug. 23, 2007
O.K., purists, I agree. I've had Philly cheesesteak in Philly at Pat's King of Steaks. I agree. This ain't it. But to paraphrase the Bard: This sandwich by any name would taste as good. Only it isn't good... it's great. So if you want to, give it a name, but for heaven's sake, give it a try. Thanks, Tera. But next time, try to be as innovative with the name as you are with the ingredients.
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0 users found this review helpful

Creole Seasoning Mix

Reviewed: Aug. 22, 2007
If this was my only recipe for Creole seasoning, I would be happy. It is good. However, with all due respect to Ms. Platt, the Creole seasoning mix submitted by Joslyn H is a bit more complex, and, in my opinion a bit better.
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47 users found this review helpful

Mock Chopped Liver

Reviewed: Mar. 1, 2007
With all due respect to those of you who rated this recipe so highly, it didn't float my boat. Made it EXACTLY according to recipe but it tasted nothing like liver to me. Right color, right texture but the taste was more like lentils, walnuts and onion... go figure.
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5 users found this review helpful

Italian Subs - Restaurant Style

Reviewed: Feb. 27, 2007
I thought this was good. My wife said it was great. I rate it great. Any questions ???
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55 users found this review helpful

Wisconsin Bratwurst

Reviewed: Feb. 23, 2007
I loved bratwurst. Or I thought I did until I prepared it this way. I don't love it any more, I'm obsessed with it. I'm a southerner. I know catfish, fried okra and BBQ. Mr. Wisconsin,you absoutely know bratwurst. Thank you for sharing with me a "Startrek" method... "Where no southerner has ever gone before..."
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2 users found this review helpful

BBQ Country Style Ribs

Reviewed: Feb. 23, 2007
I use this, particularly in the winter when the outdoor grill is off limits. It is fantastic. For those of you who may not know the difference, "country style ribs" refers to the cut of meat not the manner of preparation. There are three types of "ribs". Spare ribs which come from the belly, baby back which come from the loin, and country style which are no actually ribs and are cut from the blade end of the loin. Country style ribs have by far and away much more meat and very little if any bone. And it is precisely the extra marbling and meat that allows them to cook so long. If you tried this and the meat was too dry, you probably used the wrong cut. If you are dead certain you used the proper cut, you might try a simple light to moderate brining solution for 12-24 hrs. But I've never had this method let me down. And don't reserve this for BBQ. Use it with any sauce you like... cranberry, marinaded asian, etc... The important ingredient in this method is the proper cut of meat.
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1115 users found this review helpful

Apple Strudel Dessert

Reviewed: Feb. 22, 2007
I don't know if I'm being fair or not. This is not as good as home made apple strudel (where's the raisins?) but it is very good for a quick fix. Add some raisins, you won't regret it.
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12 users found this review helpful

Salmon in the Dishwasher

Reviewed: Feb. 21, 2007
This is insanity. It is also serendipity. Would suggest using a zip- lock type bag (not the press and seal type as these can open) if you actually wash dishes while cooking the salmon. Also get as much air as possible out of bag to avoid expansion popping seal. No other suggestions. Can't improve on perfection.
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2 users found this review helpful

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