Joaquin Profile - (10480723)

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Member Since: Apr. 2008
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Recipe Reviews 3 reviews
Sourdough Starter I
I lol'ed at the reviews stating that this is not a "real" starter and to use "natural" starters. After a few weeks, there is not a single cell of "store bought" yeast living within the jar. It is entirely replenished and propagating with new natural yeast. That goes for your "natural" yeast strains as well. Your yeast will take up whatever environmental constraints you put on it within a very short period of time. Great recipe, thanks.

6 users found this review helpful
Reviewed On: Oct. 12, 2010
Uncle Buc's Coffee Meat Rub
an outstanding rub. I used whole crushed cumin for some extra zip. I used this on a pork cut in the Philippines called "Liempo" (a pork belly cut) that resembles a giant, 10 ounce piece of bacon (though uncured). Put it on overnight, and qued it the next day. It was unreal!! My guests, (all Filipinos) could not believe how good it was, and begged me for the recipe, which I did not tell!! As they say here, "Secret!!"

7 users found this review helpful
Reviewed On: May 23, 2008
Pizza Crust II
I am an "experimenter" in the kitchen, usually modifying the recipes with my materials on hand.. This turned out great. I didn't have any corn meal or hard cheeses or dried garlic. I cut the recipe in half, substituted a cup of whole wheat for a cup of white. Also, I don't HAVE AN OVEN. I do have a turbo counter top "oven" that I preheated to max. I punched down the dough and rose it the second time, cut a third off and started rolling. after about 10 seconds, I just picked it up and starting tossing it like a pro. This is the first time I ever made pizza mind you. I got a nice 12-13" round, dropped it onto the counter and brushed it w/ OO. Then, put it on a tin foil wrapped paper plate!! topped it, and tossed it in. In about 15 minutes, it was the best looking pizza I have seen . (proud like a new father). The bottom was as soft as a babies butt, so I just grabbed a heavy fry pan, greased it and got it real hot, slid the pie onto it and finished it off in about 5 minutes. The result? the best pizza me or my GF has ever had. OUTSTANDIN' RECIPE, thanks.

1 user found this review helpful
Reviewed On: May 23, 2008

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