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mm thanks guys i'm drooling :) i may just try them all!

key lime pie. sweet, refreshing, and tart all at the same time...

we ate at melvins last night! we are actually staying atfolly beach! tasty!!

Hi :) I'm pretty new to SE but found it and love it and am hooked!!

I'm 24 and I teach second grade. My name is hungrygrl because quite honestly I'm ALWAYS hungry and lucky enough to have a high metabolism. I'd be in big trouble (literaly) if not! I live in the Pittsburgh area and while I dont cook as much as I'd like to, I love food in general. If it wasnt a teacher I would LOVE to be a food stylist. My dream job when I was little was to be a cake decorator :) but now I spend time cooking on the weekends with my bf and enjoying life and food :)

heres the thing...hate or love RR(or any of the "horrendous" FN stars...) not all of us can be gourmet chefs every night of the week and if it means that I have to use a few "30 minute" recipes instead of taking the fam to mcdonalds every night then I'm gonna pick the Rachael Special...and she must be doing something right or so many people wouldnt spend their time complaining about her when they could be whipping up some duck confit and chocolate souffle for dinner tonight...sheesh give it a rest....

Just thought of something else.... I bet CFA's Sandwichs are less fats then mcdonalds, im not sure on that one, i forgot how many calories and fat is in a CFA but know that its really not to bad considering its fried and its fast food.

I just noticed all my spelling errors on those comments, i spelled sandwich wrong like 100 times. sorry

I would just like to comment to the person who said that the secret to the CFA sandwhich is that they marinate the chicken in pickle juice. I have worked at a CFA for 6 years now i have been a manager for 3. We do not marinate are CFA Sandwhichs in pickles juice. Our Grills and our old strips are marinated in pickle juice but the regular CFA is not. The secret to our Sandwhich and what makes it 100 times better then Mcdonalds is that its FRESH! not frozen, we bread ALL of our chicken (except the Chargrills of course). When i think of Country fried Chicken Sandwhich, i think of fresh chicken, not a frozen patty that gets reheated. We also have a timed holding system, if the chicken has been sitting for to long we can't serve it. I dunno that all Chick-Fil-A's follow this holding system but i know that they are supposed to and the CFA that i work at in Kentucky does follow the rules.Also, our bun is evenly buttered, the mcdonalds sandwhich above looks as if they used a squirt bottle to spray the butter on. Something i did notice about the CFA sandwhich above is the pickles, they are supposed to be evenly placed on the bun, not over-lapping. Something else that makes the CFA sandwhich is the foil steam bag that we put are sadwhich in, it keeps the sandwhich hot and very moist. I do find it alittle bit weird that the Mcdonalds sandwhich costs more then our CFA sandwhich though considering that its a frozen patty and also its MCDONALDS arn't they supposed to be really cheap? Well with the quality of there food the whole menu should be 99 cents. I have worked at CFA for 6 years now and yes i am tired of eating there 5 days a week, (i eat chargrills everyday almost) i would still, hands down, chose CFA over mcdonalds.
We do have a new limited time coffee carmel milk shake that is out of this world and you should try it. Also we have new chicken strips (no longer marinated in pickle juice) that are amazing as well. Oh and our new Chicken Salad recipe! yummy!

Side note- KFC is the only other place that i know that breads their chicken but i know that not all of their chicken is breaded, i know that the popcorn chicken is frozen, not sure about the rest.

Cook's Illustrated has a good recipe. I make it a couple times a year for some family functions. The key is fresh lime juice (forget the bottle) and use the zest! As much As I like Ina Garten's recipes, and have had great success with them, I would not add sugar to a Key Lime Pie, unless you like it really sweet. My fam prefers it on the tart side.

Has anyone ever made it using a bit of Rose's Lime?

I would love to see Ina and Paula together. Head-to-head, teamed as "buddies"--the contrast between Ina's haute-New York and Paula down-home Savannah just seems so funny and interesting to me. Southern-boy Alton could assist Paula and Manhattan-bred Bobby Flay could help Ina.

Sorry. I appear to be having one of those "If I was an Executive in Charge of Programming" fantasies.

So I like Bobby, Paula, Ina and most of all Alton. I agree with all the people who said they've learned from Alton--whenever I have a new ingredient with which I haven't worked before, I see if Alton has a recipe/technique for it. And I love how many of his shows start at Kroger's or Bed Bath and Beyond, because that's where I do all my shopping and it makes it very accessible.

I also love Iron Chef America. I agree with the people who said the "Challenge" shows are time-wasters. And Guy Fieri should be shot out of a cannon. And hey, whatever happened to charming Amy Findley?