CParry Profile - (10883235)

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Recipe Reviews 7 reviews
Shortbread Cookies IV
The texture of these cookies is perfect and that's half the battle with shortbread. But I could taste the rice flour and I thought that was a detriment to the cookie. I give the texture 5 stars and the flavor 4 stars. Otherwise, it's a great shortbread. The base isn't very sweet, so you can choose whether to add the sugar to the top. For me, I like the sugar on top.

1 user found this review helpful
Reviewed On: Jul. 6, 2012
Scottish Shortbread III
I made three different recipes in one night to compare and this one was my favorite. Before it had cooled completely, it seemed too chewy and didn't have the right texture, but the next morning they were perfect. A little sweeter than the others I tried and closest to what I remember from my trip to Scotland. The only major change I made was to the cooking time - I only baked them about 25 minutes at the lower temp. Just watched them closely until they started to brown on the edges. You just want them barely not white.

4 users found this review helpful
Reviewed On: Jul. 6, 2012
Chile Verde II
Delicious. I started out trying to duplicate the "smothered" sauce from our favorite smothered burrito place. This isn't it, but it is delicious! (I think more green chile and less tomatillo would do it.) A perfect New Mexicoan chile verde. (Oh how I miss the food in Albuquerque.) I followed the recipe almost exactly. My market only had 3 poblanos and I couldn't get my mind around bell peppers, so I ended up using the 3 poblanos plus about 12 Anaheims. I also used 6 jalapenos, since they were really small. The main difference, though, was that I roasted everything first. I roasted the chiles so I could peel them. (I hate the plastic-y bits of peel that you find in your food after you cook raw peppers and the flavor is SO much better.) Then I cut the tomatillos in half, put them cut side down on a cookie sheet and baked them until they kind of exploded and collapsed. They're a richer and deeper flavor if you roast them first. Also, the cilantro I bought was kind of gross, so I ended up using only about a third of the bunch. Cubing up the pork shoulder was a huge pain, so I think I'll use a leaner cut in the future - maybe some thin-cut chops? Easier to cube and way less fat. I left the whole thing simmering while we went to a party and I think I'll always cook it a long time in the future, so the leaner cut shouldn't end up tough.

6 users found this review helpful
Reviewed On: Jul. 5, 2010

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