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User avater

mihod

ON, CA
member

Recent Reviews


Re:Classic Beef Stroganoff

Agree with DeborahMS. I hadn't read the review before I made it. While I was eating, I had the exact thought.


Posted: 06:56 pm on January 16th 2012

Re:Classic Beef Stroganoff

Agree with DeborahMS. I hadn't read the review before I made it. While I was eating, I had the exact thought.


Posted: 06:56 pm on January 16th 2012

Re:Pan-Roasted Chicken with Olives and Lemon

We really enjoyed this recipe. Instead of making a separate starch for the dinner, I just through in small potatoes. and they turned out great, too. Even though they were in the oven longer than they should have been, the meat was moist ( I only used legs ), and the skin was crispy. I don't usually like to eat skin but this one, didn't leave any. Next time we have dinner guests, I this will be on our menu for sure! Simple, elegant, and soooo yummy.


Posted: 01:17 am on October 28th 2011

Re:Sesame Steak Salad with Asian Pears

It was really good, but next time I'll add some chilli.


Posted: 08:45 pm on September 12th 2011

Re:Miso-Glazed Cod

I haven't made it myself but I Know how it taste, because the marinade is almost exactly like my mother's. The reason I gave it 4 stars instead of 5 is just because I don't like mirin. I used to get mad at her when she used it. I would add dried mustard, omit mrin, and thin it with water. The same marinade is good for ribs. I like to vacuum pack and freeze.To bayviewchef - There's no replacement for Miso, so what you made was not the variant of this recipe, but we do have similar dish in Japan to what you've made, when we marinade white fish in Japan with soy sauce, we usually use ginger and citrus.


Posted: 02:59 pm on August 28th 2011

Re:Thai-Style Stir-Fried Chicken and Basil

I give it 3 stars because after reading all the reviews I also made changes to the recipe. I kept the amount of shallots and garlic the same but swapped in bird chilli and real Thai basil and omitted mint. I seasoned according to my liking. I might have added a bit of rice vinegar but didn't have on hand. Next time I think I will. Also I did add corn starch to thicken the sauce. After all the changes it was a very good quick dish.


Posted: 03:24 pm on May 26th 2011

Re:Malaysian Chicken and Rice

I loved it. I can see some people who are not used to Chicken cooked without browning have might have hard time with this one. I made more than enough fish sauce mix and dressed a baby spinach and poached egg salad. Jalapeno was wonderful on the eggs.


Posted: 03:16 pm on April 8th 2011

Re:Lamb and Sweet Onion Pitas with Orange-Cucumber Salad

Love it! We've had it twice since the magazine issue came out.


Posted: 03:28 pm on March 28th 2011

Re:Grilled Asparagus and Steak Salad with Hoisin Vinaigrette

it was wonderful, I substituted finely sliced radishes for daikon sprouts. Used regular cress instead of upland kind because that's what my hubby came home with. I love these dinner salads because you end up eating less meat and more veggies.


Posted: 03:23 pm on March 28th 2011

Re:Miso Mushroom Soup

You are missing a very important step. You need dashi. whether you use Katsuobushi (bonito flakes), Niboshi (dried sardine), or Kombu (dried sea kelp), I don't care. It is rregional. Mushroom alone won't cut it. Even if one has to use instant or concentrate, you should not skip this ingredient. I don't know any Japanese moms who doesn't us it.


Posted: 02:58 pm on September 23rd 2010