Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

h20man

member

Recent Reviews


Re:White Wine Smashed Potatoes

Wow! (Potatoes, Wine & Shallots)? Never saw this Flavor coming. The white-wine caught my attention & motivated me to give it a try. If this took 2x as long to make, I would do it. The flavor is that Good. I started by "only glancing" at the recipe as the list of ingredients implied intuition could accurately guide me through the simple process. Ooppps. I started simmering the potatoes in the white-wine while I chopped & then sauteed the shallots separately. "Potatoes almost covered by the wine" had me using only half the potatoes. After glancing at the recipe a 2nd. time, I quickly slid the wine-simmered potatoes, fork-soft (20-minutes at that point) into the shallots and followed the recipe from there. The results were spectacular. I cooked the dish a second time only following the directions to "a T" that time. The votes are in, my original mistake intensifies the flavors and cuts down cooking time. Most great discoveries in Science have been mistakes ! :) To my fellow domestic-chefs below, I submit the following:#1.The first thing I noted was the lemony-flavor (per Dr. Jill). That caught me off guard as I ususally splash lemon to get there.#2. The texture was that of scalloped potatoes....Mmmmmm.#3. To "MomChef" who disagreed with the results when using dry white-wine: I used a relatively "sweet-Riesling" (Cupcake) compared to a dry-Riesling.#4. To the "Winstonk-chef" who commented on the watery result: I to noted minor (pan-h20) and pulled the lid off in the last 5-minutes (watching diligently) until the liquid evaporated just enough to reveal the covetted, silky-sauce.(Any chance your lid was on too tight?)#5. Lastly, thinking about a pinch of Tarragon (per Dr. Jill) & a dash of Parmasean-cheese next time.This one is a keeper. Hope that helps.Cheers!David


Posted: 09:42 pm on November 27th 2011

Re:Thai-Style Spicy Chicken in Lettuce Cups

Wow! I Love this one. Flavors really deliver ! Gets easier/faster everytime you make it. A few suggestions to consider:#1. Meat.It's sooo good you'll want more. Double-2x the recipe and use half chicken & half pork.#2. Lemongrass.Use the lemongrass in the tube. It's delicious and quick.#3. Jasmine rice.Roast/grind 1/2-cup of rice and save in a ziplock bag for a few more runs at this savory delight.Hope that helps.Cheers!David


Posted: 07:44 pm on November 27th 2011