Roman Profile - (12785054)

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Home Town:
Living In: Montreal, Quebec, Canada
Member Since: Dec. 2010
Cooking Level: Not Rated
Cooking Interests:
Hobbies: Hiking/Camping, Biking, Music
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Recipe Reviews 14 reviews
Spicy Shredded Beef
An outstanding recipe and so easy to prepare! The only downside, if downside there be, is that it took three hours of simmering to reach the desired state of doneness to make for easy shredding. But that is a small price to pay for this excellent dish. I used double the diced tomatoes specified and saved the superb excess gravy at the end for serving with the beef over rice or couscous. Doing this also solves the problem of possibly running out of liquid during cooking; no need to lift the lid and periodically check. As others suggested, I added sugar (actually it was Xylitol, 2 Tbs) to cut down on the acidity and also a small tin of chilies. Also added 1 Tbs of Worcestershire sauce and a bay leaf. After shredding the beef and putting it back in the skillet, I added 1 Tbs of taco seasoning mix - Bill Echols's wonderful recipe on this site - to kick up the spiciness a notch. This recipe is very much a keeper. Thank you kindly Teresa!

2 users found this review helpful
Reviewed On: Aug. 11, 2012
Truly Delicious Brussels Sprouts
This is superb! I reckon I'll always do my brussels sprouts this way. Thank you kindly Chef John!

0 users found this review helpful
Reviewed On: Jun. 4, 2012
Absolutely Fabulous Greek/House Dressing
This is an excellent dressing but, as others have also noted, it has too much vinegar for my taste. I've scaled it down to about 8 fl. oz, a volume that'll fit comfortably in a small cruet commonly available in supermarkets, upped the oil and the mustard a bit and cut down on the vinegar. Here's how it comes out, and the taste - when drizzled over my salad that includes feta cheese and kalamata olives - is outstanding: 8 Tbs (4 oz) extra virgin olive oil, 1 tsp garlic powder, 1 tsp dried oregano, 1 tsp dried basil, 3/4 tsp pepper, 3/4 tsp salt, 3/4 tsp onion powder, 1-1/2 tsp Dijon mustard, 5.5 Tbs (2-3/4 oz) red wine vinegar. Thanks, Danielle, for this outstanding recipe!

45 users found this review helpful
Reviewed On: May 20, 2012

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