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" My sister and I are making cheesesteaks for football every Sunday....they&amp;#039;re good but not great. Any ideas for taking them to the next level? P.S. We&amp;#039;re using whiz, do you approve?Tony Gazzo, Philadelphia No. Cheez Whiz is foul. And provolone is waxy. I use American cheese in all my cheesesteaks. To me American is the way to go, no matter what that snob Jim Gaffigan says. As for upgrading your cheesesteak, try sweating your onions and peppers in the pan, and then leaving a few behind to burn. When you&amp;#039;ve finished flashing the meat in the pan\u2014and you should just flash it, barely discoloring the meat\u2014put the onions and peppers back in and add a little beer to deglaze those crunchy bits into the mix. Trust me. I know what I&amp;#039;m talking about. What are some especially manly pieces of advice to be found in the &amp;quot;How To Prepare Javelina For Eating&amp;quot; recipe in the Manliest Cookbook of All Time?W.W. Beauchamp, Big Whiskey, WY  I&amp;#039;m glad you asked. I think they would have to include the following (emphases mine to indicate takeaways):  These and so many other gems are to be found on every page of Bull Cook and Authentic Historical Recipes and Practices. We repeat: move heaven and earth to get a copy for yourself. What&amp;#039;s your pick for top fried chicken? Since you wrote a biography of Colonel Sanders, is it KFC? I think they were MUCH better in the 90s and earlier. Francis Buxton, New York City You&amp;#039;re not wrong, Francis. I can&amp;#039;t help but think that KFC, the redheaded stepchild within Yum! Brands, its parent company, has suffered over recent years. The emphasis has been on &amp;quot;fun&amp;quot; sandwiches and stunt items like the Double Down. The abolishment of Extra Crispy was a dark day for those of us who lived by bong and fork in our twenties. Right now I&amp;#039;m a Bojangles booster, but I get the sense that there&amp;#039;s something around the corner we haven&amp;#039;t seen yet. Maybe some version of Prince&amp;#039;s-style &amp;quot;hot chicken.&amp;quot; Everyone thinks Korean chicken will catch on, but I don&amp;#039;t buy it. They said the same thing about ceviche.  Why don&amp;#039;t you ever come to Detroit? We have some great restaurants here, despite what you may have heard. This is not a &amp;quot;culinary wasteland&amp;quot; or just &amp;quot;flyover country.&amp;quot;John Francis Dodge, Detroit Sure it is. Just kidding...We&amp;#039;ve heard a lot of great things about Detroit&amp;#039;s food scene. Or actually we haven&amp;#039;t, but there&amp;#039;s no doubt that the city is neglected. Food writers rarely if ever go to Detroit, Kansas City, St. Louis, and other major areas that are without question home to many talented chefs and many obscure and wonderful traditions. It&amp;#039;s our job to get there, and for my part I aim to bring Eat Like a Man&amp;#039;s crosshairs to bear on as many American cities as possible\u2014especially neglected ones like Detroit. But you have to do your part, John. Tell us where to go! Is there any reason I shouldn&amp;#039;t just use my 10&amp;quot; chef&amp;#039;s knife to slice large cuts? Why do I need a slicer? Do I? Alex DeRenzy, South Bend, IN You would know better than anybody, Alex, if your chef&amp;#039;s knife works for slicing. I&amp;#039;m going to go out on a limb here and say that it doesn&amp;#039;t, or you wouldn&amp;#039;t be asking. In my experience, a good chef&amp;#039;s knife is okay for cutting up steaks, but for the largest cuts, like brisket or turkey, you run out of space to carve before you cut through; you end up doing multiple cuts, sawing through the meat rather than slicing it. I have an Ittosai yanagi I use that is wicked looking, and which also allows me to cut sashimi-thin wafers at the table. You can&amp;#039;t do that even with the best chef&amp;#039;s knives.  What do you think will be the next big trend in restaurant cooking? Anybody out there doing stuff you think we chefs might want to look at?Ed Moss, Detroit If I knew that, Ed, I would be reeling in the big bucks as a restaurateur rather than typing away every day in my bathrobe. That said, were I a young chef, I would look for a way to combine live fire cooking with big Asian flavors. That hasn&amp;#039;t happened yet, and I&amp;#039;m sure it&amp;#039;s going to. I can only hope I&amp;#039;m there to write about it for Esquire. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.esquire.com/food-drink/food/a31074/ask-eat-like-a-man-cheesesteaks-kfc-detroit/>