Erica Profile - (10575227)

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Member Since: Feb. 2008
Cooking Level: Intermediate
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Recipe Reviews 12 reviews
Asian Glazed Chicken Thighs
This was SO delicious, and not too greasy/oily like chicken thighs can tend to be. I served it with fried rice and my family loved it. This was very easy to make on a weeknight. I love it when things spend a little time in the oven so I can prep my sides. Next time I will make a larger portion (I made half the recipe), and will probably add more chili sauce or maybe wasabi. I was hoping for a little more heat. I did just a couple of things differently. I substituted balsamic vinegar for rice vinegar, and I roasted my chicken in a cast-iron skillet that has raised grill marks, so the chicken was slightly elevated out of the oil. (Some reviews said the recipe was too oily, but mine was perfect.)

0 users found this review helpful
Reviewed On: Nov. 20, 2013
French Bread
Since I discovered this recipe a couple of years ago (has it really been that long?), I have been making delicious loaves of bread. I often switch it up just a little bit by adding herbs, cheese, or some whole grains to the recipe. Yum! Thank you for posting this.

1 user found this review helpful
Reviewed On: Nov. 23, 2010
Sourdough Starter
This worked out really well. The reason I'm giving 4 stars instead of 5 is that the directions were a bit confusing and seemed a little incomplete. But after reading up on sourdough starters I decided to try this one. It might not be a "true" sourdough, but that doesn't bother me - I just want to eat some bred. I fed my starter one cup of all-purpose flour and one cup of warm water (110 degrees F) once a day for four days. On day four I came home and it smelled like beer, which I took as a sign that it was fermented enough for it's first bake. After the first use, I fed the starter, whisked some air into it, then put the lid on my container and put it in the fridge. After a week I took it out again and it had that light brown liquid that it talks about in the recipe. I stirred it in, put 4 cups of the starter (I had a lot because I wanted some to share) in a fresh bowl, added 4 cups water and 4 cups flour (1 cup of flour was rye flour, because I hear that sourdough starters can really get going with a little rye flour added to it). I bubbled up just fine in a couple hours. One more feeding and it's ready for baking.

11 users found this review helpful
Reviewed On: Jan. 20, 2010

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