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I'm not a fan of "meat on meat", unless it's a little bit of chili without beans. If the hot dog in the picture was set before me, my first instinct would be to ask for 2 pieces of rye bread for the pastrami.

There was a very popular place in Jersey called Amazing Hot Dog. While I'm not a toppings guy, this place had the widest variety of toppings and combinations I've seen at a hot dog establishment. Most I didn't care for, but some were ok. I usually had just mustard on mine because they served a high quality beef dog that tasted fine this way. But one of my favorite combinations here was the Reuben Dog. It was a deep fried quarter pound natural casing all beef dog (at times they used Sabrett, Best, or Pearl) with Swiss cheese, Sauerkraut, Russian dressing, and Caraway Seeds topped with paper thin Hot Dog shavings. No corned beef.

Katz's has perhaps the best pastrami on the planet and one of the best hot dogs. When I've gone, I've sampled both, but not together. To do so in my opinion would lessen each.

Katz's hot dogs (Sabrett natural casing 9 to a lb) are perfect with just their deli mustard. When I went with a newspaper panel to judge hot dogs in New York, I was the only one (out of 8) to sample my dog with just mustard. Everyone else had chili on theirs. All 7 said it was the worst chili they ever had.

We had a Thanksgiving pre-game last weekend and used the spatchcock method. I used Alton Brown's brine recipe, brined for about 8 hours. A 15 lb bird took about an hour and a half to cook. Our guests said again and again that it was the juiciest turkey they have ever had. A few weeks ago I spatchcocked a chicken as a test run and it was the best roast chicken I've ever made. The brine-spatchcock method is definitely the way to go.

At our pizzeria we have red pepper flakes and parmesan on every table. We also have Tabasco and similar sauces and we have two homemade sauces: creamy chipotle and chimuchurri. This last one is intended to go with "empanadas" but a lot of clients request it to have it with their pizza, it has a strong lemony/parsley taste. They some times ask for our (also) homemade Italian dressing, but creamy chipotle is the most requested of all.

I want to know why the double cheeseburger was cheaper than the cheeseburger for a while. does anyone remember that? one was $1 and the other $1.29

This technique sounds so good. A couple years ago, I cooked my turkey breast side down technique, that was a very moist turkey. Another time I tried pouring boiling water on turkey while in the sink, again kept the moisture in and was very moist ,and tender, but ruined the skin, too tough and I was bummed as I am a skin lover. coco ps: I will have to try this

The National Palace Museum is amazing. I really want to visit again.

I find it interesting that they were confident that they would find the right coloring of the stone after they carved away to reveal it. I mean...they don't know for sure how deep the vein of mineral runs.

olive oil & oregano

BEER!

This is the original type of ranch dressing according to a Food Network show (the one with recipes using 5 ingredients), the kind that steakhouses have always used. I had a bottle of buttermilk and didn't want to toss it out so I filled small ziplock bags with 1/3 cup of buttermilk and have kept them in the freezer. Once a week I take one out, thaw it and make more of this delicious dressing. We love it.

Ranch Dressing (steakhouse style)

1 whole scallion
1 garlic clove

Pulse in food processor.

½ cup mayonnaise
1/3 cup buttermilk

Puree in food processor. Add salt and pepper to taste.

Great served over a wedge of lettuce.

Just use a large roasting pan with a flat rack instead of a v-shaped rack.

Better yet you can just place the turkey on large chunks of aromatics/mirepoix (onions, celery & carrots) & herbs (or potatoes maybe) and use them as a rack to keep the bird from sitting in drippings. Add a little stock to keep them from burning at roasting temps. They'll be useless after they've roasted for long, but strain them out & deglaze the pan and you have some delicious strong stock for gravy.

I think spatchcocking a turkey may be illegal in several Southern states. Well, maybe if it was consensual ....

This looks interesting, I have not thought to do it with a turkey.
My question is a about fat drippings. Generally I try to raise the bird in cooking rack (not sure what it is called, an x shaped thing that the bird sits in the top half, that lifts it above the pan)
So then would all the meat sit in the fat while it cooks?
If so, is there enough juice in the pan to make gravy?
Do you grease the pan first so that it doesn't stick?

All the fat loving people, trust me, I am with you, but my family is not, and on this day I cater to their needs.
Thanks
SF

Crushed red pepper or cayenne, sometimes Parmesan and on occasion sliced, fresh tomatoes.