"I followed the recipe exactly the first time I made these. They were very tasty ribs, though a little salty. I'm making them again tonight with a third of the salt the recipe calls for.

I had no problem reducing the braising liquid to a glaze. I used high heat and let it simmer hard for about twenty minutes, and it eventually reached the con"

"These are the best home made fries I've ever had/. 1/4 inch batons is important. Thicker fries won't be as crispy, and they do need to be served immediately."

"As a basic brine, this simple recipe worked out great for me. It falls short of five stars only because I did a lot of tweaking to add flavor to the brine mix by adding some aromatics. I will say though, in the last three years I've been coming here for recipes, this is the first one that inspired me enough to make an account and comment.