What are you eating?

[SNKnicotine]

Just had a cheddar onion burger and fries (mcdonalds)
its really good and GOOD FOR YOU!!

[BoringSupreez]

I do the same but with Louisiana Hotsauce.

I'm a Tabasco man myself.

I stole an idea from the Fresh Prince and keep it in a spray bottle. Works for equal displacement* and distribution of deliciousness.

*fun fact: WD-40 stands for Water Displacement # 40 (it took the inventor 40 tries to perfect the forumla).

Tabasco is alittle too sweet for me on most things. It is a standby no doubt, but Louisiana hits that perfect sweet, hot, savory mix for me. Its also dirt cheap...

Gotta agree. It makes the perfect wing sauce too, boiled on the stove with butter and white vinegar.

[o.pwuaioc]

I could eat a box of those at a time. The flaky coconut, the stringy caramel...Too bad they contain a days worth of fat intake in two cookies. The Keebler Elves don't have jack on the girl scouts.

I don't even like caramel, but I do love me the Somoas. Fun fact: I'm now seeing "Girl Scout" brand cookies in Duane Reede. Too bad it's only the crappy mint kind.

[fastbilly1]

I could eat a box of those at a time. The flaky coconut, the stringy caramel...Too bad they contain a days worth of fat intake in two cookies. The Keebler Elves don't have jack on the girl scouts.

I don't even like caramel, but I do love me the Somoas. Fun fact: I'm now seeing "Girl Scout" brand cookies in Duane Reede. Too bad it's only the crappy mint kind.

If you have a dollar general near you they have several storebrand cookies that are spot on. Thin Mints and Tagalongs are the only two I really like so those are the only two I can really comment on.

[Luke]

I usually don't like even saying the words "liquid smoke", but two "recipes" (using that term loosely) have changed my mind.

Atlantic salmon, skin side down on a foil lined baking sheet. Add a few tony drops of liquid smoke on the salmon, pat fillet with brown sugar. Roast at 450 for 20 minutes: Boom. Almost instant smoked salmon.

Add a drop or two of liquid smoke to baked beans to bring out tons of flavor.

I'm not putting this stuff on red meat (well salmon is red, but you know what I'm saying) but it does has its purposes.

[fastbilly1]

Liquid Smoke is really really good in homemade biscuits. Its also good in some chili's.

[Luke]

Liquid Smoke is really really good in homemade biscuits. Its also good in some chili's.

I couldn't add it to chili. There is improvising, and there is down right cheating.

The thing with using it on salmon is that salmon is going to taste like salmon no matter how you cook it. The liquid smoke flavor barely comes through. With red meat I can taste the "fakeness" of the liquid smoke. The flavor is there, and then it's gone.

[BoringSupreez]

Liquid Smoke is really really good in homemade biscuits. Its also good in some chili's.

I couldn't add it to chili. There is improvising, and there is down right cheating.

The only way to add smoke flavor to chili is to add smoked meat. That is the only way.

[Luke]

The only way to add smoke flavor to chili is to add smoked meat. That is the only way.

Agreed.

And while we're on the topic, I always go for chunks of wood over chips. Soak 'em overnight and your neighbors will stop by to see if something is on fire.

Mesquite can be a bit overpowering for me, so I stick with hickory and apple. But you can certainly tell a HUGE difference in the real deal and liquid smoke. The meat itself takes on a different texture and flavor when slow cooked over smoke.

I'm drooling. 20 minutes until lunch? AArgh!

[BoringSupreez]

Chunks are awesome, but have you ever made the chunks yourself? I cut down a hickory tree in the back woods two summers ago, and while it gives a great flavor cutting the log is like cutting concrete. It's so solid that the friction gives off smoke. I end up cheaping out and buying chips just to save trouble sometimes.