Charlie B Profile - (10934152)

cook's profile

Charlie B

Charlie B
Home Town:
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Member Since: Jan. 2008
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Stir Frying, Mexican, Southern, Nouvelle, Mediterranean, Quick & Easy, Gourmet
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Recipe Reviews 5 reviews
Green Chile Beef Tacos
After 4 hours on low had to cook 2 more hours on high to render the beef shred-ready. Probably should just do this for 4 hours on high from the start. When done the meat doesn't absorb the flavor. There was way too much liquid, so I strained it, added a dash of garlic powder, black pepper, chili powder and cumin to taste and then simmered it for 15 minutes. Then added a cornstarch-water slurry to thicken into a spicy "gravy". I added some (not all) of this to the shredded meat to flavor and moisten. Made taco and topped with shredded cheddar, sour cream and homemade pico de gallo. Not bad, but it tasted like a spicy pot roast taco. Doubtful I'll make again, but thanks for putting it out there!

0 users found this review helpful
Reviewed On: Oct. 21, 2012
Kalamata Olive Tapenade
I have to echo another reviewers comment about the appearance. I should have known better than to do this in a blender. It looked like something from the bottom of a canal. Yecch, grey muck. I tossed it. I'll retry but finely hand-chopped instead.

10 users found this review helpful
Reviewed On: Dec. 12, 2011
Spanish Potato Omelet
As others did, I omitted the tomatoes and green onions, although I'm sure it's probably good as well. Used a mandolin to get really thin evenly sliced potatoes. The plate transfer method seemed intimidating to me, so I cooked until about 2/3 set, loosened with spatula and did a pan flip with success. Very tasty with salsa on the side.

2 users found this review helpful
Reviewed On: Jul. 17, 2010

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