Grilled Beer-Brined Chicken For those of you having trouble with the chicken being to salty: Do not substitute any other type of salt. Only use COARSE Kosher salt (ie: do NOT use table salt such as Morton's-it's a completely different type of salt and is VERY salty used in large quantities and not meant to use in brine.) If you use fine Kosher salt it will be too salty also. Be sure you rinse the chicken after the brining process and allow to sit in the refrigerator to "dry" the skin. If you followed the recipe using coarse Kosher salt and it was still too salty, try dialing the salt back a bit, but eliminating it completely goes against the process of "brining" in the first place. Lastly, try brining for a shorter period of time and that will give a less salty taste. I hope this helps! Brining is really an excellent thing for bringing new taste to poultry.

Black Bean Chili with Cilantro I'm always puzzled by reviewers who don't fully understand the intention of the recipe. To the reviewers who gave it one star, did you bother to read in the recipe that there wasn't any meat in it? If you want meat, pick a different recipe and review that one. For those of us who like having vegetarian options once in a while, no meat is a good thing. For the reviewer who said it was called "vegan" I don't see anywhere where they mention anything about it being vegan. Stick to reviewing the recipe if you've tried it. And offer suggestions if you've altered it and liked it. These kind of reviews aren't helpful to anyone. People with too much time on their hands who just want to criticize something. I found this recipe to be very good. I added a bit more seasoning to suit my taste, but overall very good.