Ga Cook Profile - (10690911)

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Ga Cook

Ga Cook
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Member Since: Oct. 2007
Cooking Level: Not Rated
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Recipe Reviews 5 reviews
Slow Cooker French Onion Soup
This is one of the better slow-cooker recipes I've tried. Do take the time to carmalize the onions - the fond makes a lot of difference. Whatever else you do, please do not use 'cooking' sherry, which isn't really sherry and tastes mainly like sour salt water. Use real cocktail (dry) sherry if you have it. If not, a little bourbon, red wine, or Mediera will do. And try to use the cheezes specified, but it you must substitute, regular Deli-style swiss and/or Provolone are better than Mozzerella, which is too bland and milky for the richness of the dish. Finally, I found that slow-baking the bread slices to dry them works better than toasting because the toasted bread is softer and will dissolve in the hot liquid too quickly.

13 users found this review helpful
Reviewed On: Nov. 1, 2013
Crispy Fried Chicken
This is exactly the way I have been frying my chicken for the past 40 years and it always turns out perfect. I use a little more seasoning - Morton's Natures Seasons is a perfect all-purpose mixture to use instead of salt and pepper - it's just important to use enough salt. Sometimes I drain the freshly fried chicken on a rack set over a cookie sheet instead of paper towels if I am frying a lot of pieces. What makes this work is letting the flour coating rest long enough to form a paste, which seals in the hot oil and forms a barrier to prevent greasiness and hold the juices in. It's great to hear from someone else who does it this way.

21 users found this review helpful
Reviewed On: Jul. 17, 2009
Microwave Oven Peanut Brittle
I can't believe all the rave reviews about this recipe. I was suspicious that the microwave cooking would make the mass unmanageable, but I underestimated what would happen. Using the words "stir" and "pour" in the directions is a great joke - there is nothing that will move or control this epoxy - I think all the kitchen tools I used will have to be thrown away. Surely someone else has had a disasterous experience with this recipe. I am known as a really good cook and I have done some really difficult things, but this is more like an insider joke than a real recipe.

1 user found this review helpful
Reviewed On: Dec. 18, 2008

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