Bennybbc Profile - (10938286)

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Member Since: Jan. 2008
Cooking Level: Professional
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Middle Eastern, Low Carb, Quick & Easy, Gourmet
Hobbies: Camping, Fishing, Reading Books, Genealogy
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Recipe Reviews 14 reviews
Sweet 'N Sour Meatballs
48 ounces of chili sauce for a pound of meatballs? Meatball soup. After significantly changing the ration is was just okay.

0 users found this review helpful
Reviewed On: Jul. 4, 2014
Slow Cooker Red Curry Beef Pot Roast
This recipe is great and very versatile. I've been making a version of this for years, only I use beef cut into stew-sized chunks. Also, I add some peanut butter to taste towards the end. There are many "authentic" Thai variations on red curry, including Panang beef curry. The Panang uses Panang curry paste (Frequently available right next to the tubs or cans of red curry) and peanut butter is part of that curry. Mussuman curry is another variant and it uses potatoes. While Thai beef curries typically don't stew the meat (usually sliced thin and added towards the end) my favorite Thai restaurant from about 25 years ago made their version with beef chunks that were stewed and that's how I've been making it for years. Experiment with any of the 3 red curry pastes: Red, Panang, or Mussuman, and change up the additions to suit your tastes and you can dial this recipe in to suit your exact tastes. Keep in mind that the pre-made curry pastes of any color are concentrated and typically very hot, so plan accordingly. Also, serving this with steamed jasmine rice and making a little extra sauce can really stretch this meal. One last thing, the fish sauce by itself smells and tastes terrible. But it adds a required (and wonderful) flavor to Thai curries and it mellows significantly when cooked. Just don't over do it.

55 users found this review helpful
Reviewed On: Oct. 25, 2013
House Fried Rice
There are several issues I had with this recipe. Yes, technically, this is fried rice. But, as has been stated in numerous other reviews, you should try to use rice that's left over, day old or longer. It dries it out a little. In a pinch, I have made rice, then spread it out onto a sheet pan and placed it uncovered in the refrigerator to dry for at least a few hours. Certainly make sure you don't overcook the rice to begin with. Another thing is that the shrimp gets very overcooked. Cook it separately, remove it, add it back at the very end. Sesame oil is not a cooking oil. It's a seasoning oil. When subjected to high heat, it will burn easily. And you should only use toasted sesame oil. I add it with the soy sauce. Fry with peanut, canola, or vegetable oil of some sort. Finally, there is no place in most average kitchens for medium-high or medium heat when stir frying. Unless you have a very high output stove, (Almost nobody does at home) keep that burner on HIGH. This is all supposed to be cooked as quickly as possible, searing and not steaming the food. Don't overlook the recipe's suggestion to adjust the seasonings to taste. Soy sauces vary in strength and salt content. If the rice is too bland, add a splash of soy until it tastes right. No salt is necessary because there's plenty in the soy sauce. Black pepper is a must though. Don't overcook the veggies and add some chopped green onions at the very end when you add the shrimp back to the rice.

35 users found this review helpful
Reviewed On: Jan. 24, 2013

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