Deborah Chow Profile - (1344198)

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Deborah Chow

Deborah Chow
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Member Since: Jul. 2001
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Recipe Reviews 29 reviews
Corned Beef Hash
AMAZING! Granted, I made some alterations, but the recipe, as written, is a great jumping off point. First, I used leftover corned beef brisket (approx. 11 oz.), 2 medium red potatoes, 1 medium yellow onion, the cooking liquid from the corned beef, and a little beef bouillon (Better Than Bouillon, which comes in a jar, actually). I cubed the potatoes into 1/4" pieces, did the same with the onion, tossed them into a large skillet in a single layer, spooned in a little less than a tsp. of bouillon, and added enough liquid to cover them. Next, I chopped up the corned beef EXTREMELY finely - the beauty of this recipe is that it isn't hard and dry like other recipes tend to be, and part of keeping it so nice and moist is that the pieces of meat need to be tiny without being meat-paste so that they can really soften up in the cooking liquid. After the meat was chopped, it was added to the pan and everything was covered with the lid. Cranked the heat up to bring to a boil, then reduced to a medium heat for 10-15 minutes, 'til the potatoes were soft. The next part is crucial for getting a really amazing crust on your hash if you plan on frying it up. You must STIR the mixture rather vigorously until the potato cubes no longer have corners (don't mash them, just literally stir until they release some of their starch into the remaining liquid). Boil off the remaining liquid with the lid off, then start another pan over heat and fry 'til crispy and brown. Top with an egg over easy!

15 users found this review helpful
Reviewed On: Mar. 22, 2012
Megan's Granola
I've made this several times now, omitting the wheat germ and subbing in ground flax seeds, and also swapping the oil for coconut oil for a slightly different taste, and it's come out beautifully every time. I will never be without this recipe for a foolproof, crunch, delicious granola that takes any additions or substitutions like a champ!

4 users found this review helpful
Reviewed On: Oct. 26, 2011
Best Brownies
I've found that a lot of these reviews, while well-intentioned, aren't exactly as specific as I would have liked, so let me get down to the nitty gritty here. First, these are neither strictly cakey, nor strictly fudgy, though they lean much more to the fudgy side because of their small crumb, and have an intense richness that also contributes to the mouth and brain interpreting them as fudgy. Chewiness seems to generally fall somewhere in between the other two categories, but in this instance, that is not the case. These aren't the slightest bit chewy. If that's what you're looking for (which I was...), look elsewhere. To give you a better idea of how I went about constructing them to get the fudgier texture, I melted the butter in the microwave, then in the same bowl, stirred all the ingredients together by hand using a spatula. I was careful not to overmix, and stopped when everything just began coming together. To ensure they weren't overbaked, I took them out at 25 minutes and tested them with a skewer. If you don't beat the heck out of these, what you'll end up with is something that's quite light (this is where I assume people are coming up with the "cakey" designation), with a small crumb, and a fudgy, rich taste. Overall, the taste is quite good, but they weren't what I was looking for, so the search continues!

3 users found this review helpful
Reviewed On: Oct. 1, 2011

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