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Zintastic

Montgomery, IL, US
member

Recent Reviews


Re:Broiled Chicken Thighs with Chipotle Sauce

I agree with sk88. Overall it was a decent meal and I too grilled my chicken breasts (the broiler in my oven is such a pain), which could have led to my mediocre rating. At the same time, however, I also admit to low ratings of savory dishes that contain cinnamon. Doubt I'll put this in the official family cookbook for the future, but I am tempted to try this with bone-in, skin on thighs under the broiler before I completely dismiss it...


Posted: 08:26 pm on October 18th 2011

Re:Beef Tenderloin with Mushroom-Dill Sauce

Ridiculously rich and delicious! Sadly, however, I made this with a lesser cut of meat, but the mushroom-dill sauce still made it a hit with the family. EASY five stars for this one and I definitely recommend others spend the coin to procure a tenderloin for the base. Well done Laraine, well done!


Posted: 05:06 pm on October 8th 2011

Re:Sesame-Ginger Tofu and Shiitake Kebabs

I happened to have everything on hand to make these tonight and my wife loved it as much as I! My favorite part was the scallions, but the entire dish was delish and will earn a place in my personal cookbook. Thank you!


Posted: 08:32 pm on May 24th 2011

Re:Pan-Seared Chicken Thighs with Beer and Grainy Mustard Sauce

Followed the recipe to the letter (recommended by my wife who says I "interpret" each recipe to my own liking), and the sauce was unflavored/dull. I'm guessing my lack of S&P seasoning prior to this was the issue, but I didn't expect the need to OVER season the mixture prior to the beer addition? I tried the sauce making without flour a few weeks later (using the traditional fond--deglaze--butter enrich method) and had MUCH more success.


Posted: 08:52 pm on January 14th 2011

Re:Pumpkin Enchilada Casserole with Red Chile Sauce and Poblano-Pepita Salsa

As a uncompromising carnivore, I can understand how this recipe can be underwhelming without chicken or turkey. WITH it, however, I am very happy with the results! Despite a solid recipe I'm thinking the dish is missing something, although I'm still not sure of what it is... I DO appreciate Fine Cooking's observance of texture with the crunch of pumpkin seeds from the salsa, the soft pumpkin and onion chunks, crisp shell of the tortillas, etc... I topped mine with shredded lettuce and pico de gallo in addition to the sour cream and poblano-pepita salsa recommended.*NOTE: Not sure what Dianasaurus is talking about with the "exhausting" work in preparing a pie pumpkin. Simply chop the top and bottom off, half, scoop out the seeds, slice, and then chop off the excess pumpkin peel (like you would citrus). In addition, my friends, I subscribe to Fine Cooking BECAUSE it asks for that extra step(s) that take it beyond common cooking practice. This is what makes the magazine unique and fit the niche of those who explore beyond the average home cook.


Posted: 07:43 pm on November 10th 2010