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The Captain's Famous Jambalaya

Reviewed: Nov. 8, 2009
The dish turned out perfect. I added a little more spice then suggested because i like it spicy and it was great.
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Authentic Chinese Steamed Fish

Reviewed: Nov. 8, 2009
The recipe was terrific. The key is to be careful not to burn the ginger and scallions. You should heat the vegetable oil first and then add the ginger and scallions for only 30 seconds to a minute. You will see the ginger bubble and the scallion will become bright green. Smell the aroma. If you can smell it, then turn it off. If you don't, then the ginger and scallion will burn shortly thereafter.
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24 users found this review helpful

 
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