Misa Profile - Allrecipes.com (10371048)

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Misa


Misa
 
Home Town: San Diego, California, USA
Living In: Fremont, California, USA
Member Since: Mar. 2007
Cooking Level: Expert
Cooking Interests:
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Recipe Box 1 recipe
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Recipe Reviews 9 reviews
Kalua Pig in a Slow Cooker
Can't believe the complaints this had no flavor, it's pork, salt & smoke, not supposed to have a bunch of different flavors. Does bacon have a lot of flavors? No & it's yummy! (Though this isn't supposed to be as salty as bacon). Also many saying it's way too salty, I suspect they didn't use the right kind of salt. I assume this was written for the big chunky Hawaiian sea salts, which where I shop is sold in a bag right next to canisters of super-fine Hawaiian sea salt (finer than table salt). If you use the latter it would certainly be way too salty. If I don't have the chunky salt I use half the amount of kosher salt & it's not too salty, you still get the yummy flavor of pork. This makes quite a lot of meat, & for us it's 3 whole meals...(day 1) Kalua pork, served with sticky rice & mac salad; (day 2) Pulled pork - add BBQ sauce & nuke, serve on buns; (day 3) Carnitas - crisp up the pork in a skillet with a squirt of juice from a plastic lime, sprinkle of cumin, & fresh cilantro if I have it, served with guacamole & salsa. Love it when leftovers can be made into meals that are so different they don't seem like leftovers, & all 3 of these meals are inexpensive, easy, & don't require hardly any hands-on time in the kitchen!

22 users found this review helpful
Reviewed On: Apr. 23, 2013
Grilled Tri-Tip with Oregon Herb Rub
This was really tasty but I took off 1 star because I cut the salt in half like many have suggested (& used Kosher salt); I doubt I would have liked it at all with the full amount. My tip: put the dry ingredients in an empty spice jar, makes it so much easier to mix & sprinkle on the spices! (Never occurred to me to do this until after I'd been cooking over 20 years, read the tip somewhere & thought "well...duh...." & I now do this with recipes at least once a week.)

3 users found this review helpful
Reviewed On: Apr. 23, 2013
Asian Style Country Ribs
I've made BBQ ribs in the slow cooker dozens of times, they always turn out moist & delicious but I was looking for a change from BBQ. Used the ingredients exactly as written but we found them too salty, otherwise the flavor was okay, they were edible, but we didn't even want to have seconds, as if they wouldn't have been worth the mess and effort involved with eating ribs. They were also on the dry side, even though I cooked them with the marinade, & I only cooked them on low 8 hours instead of 9 (which I always do with BBQ ribs). I've never had with BBQ ribs come out dry, perhaps marinading 8 hours in salty soy sauce is what made them dry. I ended up picking off the meat & using it with other meats & veggies in fried rice.

0 users found this review helpful
Reviewed On: Apr. 23, 2013
 
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