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I saw the same thing and use the same thing as well! I usually make mine a burger though.....a nice burger patty, the ham, provolone, and the nice mustard sauce.

I am not sure if someone has posted something similar, but something that I do that is pretty universal for whatever you are cooking is this:... whether you are cooking with chicken, beef, or pork...take the meats and place it in a bowl 2 tsp of soy sauce, 1 tsp of rice vinegar, cornstarch...

That sounds really, really, good

That was going to be my suggestion as well....just get rid of the dirt and bruises....shouldn't take that long really.

I am a n00b here, but not to the overall forum thing....kind of stumbled across this place trying to find a good cooking and/or food forum....this one seems to be the best I have found so far....the one at myspace sucks btw in case anyone was thinking about treading there....very dead.

What EricC said is the main reason people struggle with has brown...there is just so much moisture in potatoes.....that being said, my little recipe may sound odd, but it makes great hash browns.... The day before you want to make them, grate them up, wash them, and place them in a container...

Ooohh....that would be good...smoke them with some apple chips.

I actually completely agree with you on this....

You stole the words right out of my mouth.....

I use lard when making yorkshire puddings.