Jody Richards Profile - Allrecipes.com (10000798)

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Jody Richards


Jody Richards
 
Home Town:
Living In: Mount Holly, New Jersey, USA
Member Since: Dec. 2006
Cooking Level: Expert
Cooking Interests: Slow Cooking, Asian, Mexican, Indian, Italian, Mediterranean, Healthy
Hobbies: Knitting, Gardening
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Recipe Reviews 8 reviews
Chef John's Beef Goulash
Very good recipe. A couple suggestions if you're trying this: paprikas vary greatly. If your paprika is spicy that might be enough heat. If it's sweeter or you're concerned about spice - start with 1/4 tsp cayenne and add more before reducing the liquid if you need it. Also, use a spice grinder for the caraway seeds - you need them ground really well. I added 4 carrots just to have a little vegetables and I'd probably do 6 next time. I'd also add one more bay leaf. And finally, I cooked this on the grill in a cast iron dutch oven at 300 degrees with indirect heat. Once done cooking (approx 2 hours), I put it on high direct heat, uncovered it and reduced for 15 or 20 minutes. Really good!

0 users found this review helpful
Reviewed On: May 3, 2015
Mushroom Barley Soup
I combined several reviewers' mods. I added about a Tb of dried rosemary, 2 bay leaves, 1/2 cup of red wine, 5 cloves of garlic (will do 8 next time) and did the barley right in the soup instead of separately (used 6 cups of broth) I used a combo of baby bellas and shiitakes but next time I'll try baby bellas, porcini and chanterelles. I don't think the shiitakes added much. I hesitated between 3 or 4 stars because of the amount of mods I made. It's a great base and I'll definitely be making this again.

1 user found this review helpful
Reviewed On: Dec. 15, 2013
Pork Roast with Thyme
This was a good (and simple!) recipe that I would make again. Like many reviewers, the 1/2 cup vinegar evaporated very quickly (and I used a pan only slightly larger than the roast). I added another 1/2 cup of vinegar and then probably about a cup of water during the cooking time and was left with about 3 Tb of au jus (GREAT flavor - just wanted more of it). The roast was quite lean so that was likely part of the cause. I roasted it to 150 and let it sit for 10 minutes to rise up to 160. Next time I'll start with 1 cup of vinegar, 1 cup of water and a few Tb of olive oil, and will use a bigger pan so I can toss in some potatoes during the last hour of cooking.

3 users found this review helpful
Reviewed On: Dec. 29, 2008
 
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