healthyeater Profile - (12335034)

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Home Town: Nebraska, USA
Member Since: Jan. 2011
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Italian, Middle Eastern, Mediterranean, Healthy, Gourmet
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Recipe Reviews 21 reviews
Midwest Salisbury Steak
I modified the recipe and used real onions and skipped the onion soup mix in both the Salisbury meat mixture and the gravy. I cannot calculate how much sodium my rendition contained but the flavor was there.

1 user found this review helpful
Reviewed On: May 7, 2015
Chef John's Classic Potato Pancakes
My family recipe for potato pancakes/latkes uses the potato starch. I use a clean dish towel and put half of the onion potato mixture in it and twist the towel over a bowl of cold water. After squeezing all of the water out over the bowl you will note a layer of white starch has settled to the bottom on the cold water. Carefully pour the water off and add the starch layer back into the onion/potato mixture. This pure starch will act as a binder to hold the mixture together during the frying process of the pancakes. Chef John makes the point of instructing you to remove as much water as possible and that it the key to light crispy pancakes. To not remove the water results in soggy latkes that are gut bombs.

5 users found this review helpful
Reviewed On: Apr. 21, 2015
Bok Choy Steamed Rice
I made this last evening as a side for a pork stir fry. I followed the recipe but omitted the sambal as I didn't want it to compete with the flavors of the stir fry. This recipe is a good way to add extra fiber to the meal and dress up plain rice. The toasted sesame seeds complete the dish visually. As a Westerner who lived in Hong Kong, I couldn't bring myself to add the soy sauce to the uncooked rice. Soy sauce was on the table for those who wished to add it. Thanks for the idea Chef John, I'll add it to my repertoire.

0 users found this review helpful
Reviewed On: Mar. 4, 2015
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