Just Jim Eats

  The 10-minute “dry brine” that makes any meat taste better Most people think “brining” means a big bowl of salty water. But the easiest version is just salt + time . The idea: Salt your meat 10–60 minutes before cooking , then cook as normal. Why it works (simple): Salt pulls a little moisture to the surface. That salty moisture gets reabsorbed. Result: more seasoned inside , better browning , and juicier texture . How to do it: Use kosher salt if you have it. It's easier to control. Sprinkle evenly on all sides. Let it sit uncovered (on a plate or rack) in the fridge. Chicken pieces / pork chops / steaks: 30–60 min is great Fish: 10–20 min max Ground meat: salt right before cooking

 Red Pepper Chinese Restaurant | Lawrence, KS Address: 847 Indiana St, Lawrence, KS 66044 Visit Type: Dinner Total Cost: $25.69 (before tip) Overall Verdict: Yes I’d go back. Quick Verdict Red Pepper is a solid “college-town Chinese spot” that delivers where it matters: the food tastes better than you expect for the price, portions are generous, and service is smooth. It’s not trying to be elevated or pretty—and that’s the main thing holding it back from being a slam dunk. Best for: Casual dinner, quick takeout, low-key date night, students Skip if: You want fancy plating or an “elevated” sit-down experience What I’d order again: General Tso’s Chicken What We Ordered Entrees Beef with Broccoli (came with rice + crab rangoon) Classic combo, but the sauce had an “extra beefy” broth-like vibe that made it taste a little different than the standard version. Not bad—just unexpected. General Tso’s Chicken (came with rice + crab rangoon) ✅ Best bite of the night. Cr...