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son_of_brooklyn

member

Recent Reviews


Re:Thai Green Curry Shrimp

Heeding earlier reviewers, I used 1 can of coconut milk but kept the green curry sauce amount closer to recipe. Great taste, plenty of sauce. Thanks, everybody.


Posted: 08:19 am on March 9th 2015

Re:Brown Sugar & Sour Cream Pumpkin Pie

We think it needs more flavor so we'll increase sugar and spices on next attempt. Great filling texture, loved the crust.


Posted: 06:51 pm on October 25th 2014

Re:Lamb Stew with Parsnips, Prunes, and Chickpeas

At times I like unbrowned stews because it lets the meat character come through unmediated and unpunched up. I used some lamb "stew meat" and the dish tasted terrific. Great assembly of ingredients.


Posted: 04:28 pm on April 30th 2013

Re:Pot-Roasted Chicken with Spring Vegetables

This recipe resulted in a very tasty chicken, particularly the breast meat. It had the intense flavor from roasting, along with the moistness from braising. Highly recommended.


Posted: 04:00 pm on April 30th 2013

Re:Pot-Roasted Chicken with Spring Vegetables

This recipe resulted in a very tasty chicken, particularly the breast meat. It had the intense flavor from roasting, along with the moistness from braising. Highly recommended.


Posted: 04:00 pm on April 30th 2013

Re:Beef Stew with Red Wine & Carrots (Daube de Boeuf aux Carottes)

Deep,complex flavor.If I thought that the dish was simmering too strongly, I lowered the heat,which would keep sufficient liquid for serving.


Posted: 05:16 pm on July 31st 2012

Re:Beef Stew with Red Wine & Carrots (Daube de Boeuf aux Carottes)

Deep,complex flavor.If I thought that the dish was simmering too strongly, I lowered the heat,which would keep sufficient liquid for serving.


Posted: 05:16 pm on July 31st 2012

Re:Bittersweet Chocolate Bark with Marcona Almonds

Addictive. Yes, refrigierate until needed, but it develops complexity as it warms to room temperature, when it becomes awesome.


Posted: 12:15 pm on December 16th 2010

Re:Beef, Barley, and Butternut Squash Stew with Blue Cheese Croutons

A new paradigm, with 1 1/4 lb. of chuck serving 6. Terrific recipe. I might use dill instead of parsley, the blue cheese croutons didn't seem integral, but they were mighty tasty. Maybe mushrooms would find a home here, even some dried porcini. Great flavored dish. Could it survive some starch variation?


Posted: 03:36 pm on December 12th 2010

Re:Buttermilk Cake with Spiced Vanilla Icing

Texturally,wonderfully moist but still cakey, but needs more ginger in the cake to be picked up by the crystallized ginger. I used nonstick spray to coat the pan, and I think melted butter would also be an improvement over cold butter to coat the inside of the Bundt pan. All those angles are hard to coat well. Recommended pan was 31 dollars and said 10-15 cup capacity, while several cheaper pans also on Cooking.com had the 10 cup capacity called for in the recipe. I used 12 cup,cooked up fine.


Posted: 02:51 pm on January 13th 2009