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SilvrBck, As a head’s up, the McCormick company makes a Hickory Smoked Salt that I use all the time in making BBQ rubs. I’m not sure what you’re looking to use it for though. I’ll tell you right now it does taste artificial – but if you’re only using it as a background flavor, it’s adequate...

To me the question becomes; what do you like to serve with the steak. I like the chop-house traditions of creamed spinach, potatoes, mushrooms etc… Since I’m usually grilling steaks (or barbequing – don’t want to get mixed up in that debate) I like to do the sides on the grill as well. My family...

Brainschef - I've never heard of deepfrying pasta. Talk me through it; what kind of oil do you use and at what temp? Sounds interesting.

"Or make lean homemade itallian sausage, replacing the pork fat with reconstitued TVP granules. Trow on a bit of EVOO for flavor and top with jsut enough cheese to know its there. " Goodweed - What are TVP granules? For that matter, what is EVOO - never heard about either in connection with...

The few times I've tried pan searing scallops, they've come out kind of greasy. If I remember right I just used butter as the fat. Am I cooking them them too long? How can you tell when they're done? Any help would be appreciated.