bontwobon Recipe Reviews (Pg. 1) - Allrecipes.com (12450022)

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Wilted Arugula and Portobello Mushrooms

Reviewed: Mar. 31, 2013
Excellent! I like greens that are not grayish but I notice that a quick sautee sometimes is not enough. The flavors together were wonderful. I did finely dice the red pepper and onion. Ratio of mushrooms to the other veg was twice their size. Paired it with hamburger steak. It was wonderful.
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Classic Hash Browns

Reviewed: Mar. 9, 2013
I've tried this and I have a BIG problem. I like them crisped again and again breaking them up, like you did, and re-crisping yet another (and another) layer. To do this I start with two pans full and eventually combine them. I can have the soft stuff in mashed. Actually, couldn't you make a nice fluffy pot of mash at the same time? Love your stuff Chef John. Followed you for a long time. Keep it up.
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Chicken Stock (j e l l o)

Reviewed: Feb. 29, 2012
I haven't read to the last comment so if I repeat, sorry. I do the same as Margaret AND I crack the bones. Most of the nutrition is in the marrow. You can strain out or scrape off the top any impurities (some are left at the bottom of the pot...don't use). No comparison to canned broth. Is chicken j e l l o! 5
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1 user found this review helpful

Chicken Stock

Reviewed: Feb. 29, 2012
I haven't read to the last comment so if I repeat, sorry. I do the same as Margaret AND I crack the bones. Most of the nutrition is in the marrow. You can strain out or scrape off the top any impurities (some are left at the bottom of the pot...don't use). No comparison to canned broth. Is chicken j e l l o! 5
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3 users found this review helpful

 
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