kugelblitz Profile - Allrecipes.com (14003840)

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Recipe Reviews 4 reviews
Thai Pineapple Chicken Curry
Maybe I did this wrong, but I didn't think the pineapple matches well with the curry paste at all. Both are sweet to an extent, but in different ways. I used a fresh pineapple. Maybe that played a part in it. I think if I were to try again, I would not use the sugar at all. This recipe without the pineapple, however, is really good. Also, when I remade this recipe (sans pineapple), it was very good. However, I highly recommend people follow the advice given by the reviewer THE_SCREAMING_CHEF. I noticed a quite distinct improvement when sauteing the paste and chicken first.

0 users found this review helpful
Reviewed On: Jul. 13, 2012
Teriyaki and Pineapple Chicken
I think it would work better if you either use less teriyaki sauce or drained the pineapple juice. I found the sauce to be a little thick. I did include maybe a 1/4 cup of chicken broth when cooking the chicken. But I don't think that made it overly saucy. Personally, I will next try this by first draining the pineapple chunks. I might even wait to add them until perhaps a few minutes before the rest is cooked rather than all at once. Saute the onions as well.

1 user found this review helpful
Reviewed On: Jul. 4, 2012
Chef John's Chicken and Biscuits
Wow. I followed this recipe instructions exactly, except for the fact that I had no idea where to find cloves, and I don't personally like mushrooms. Yes, it takes a while, but you can reasonably break down tasks simultaneously. So that not much prep time is needed, and much of your dishes and waste are already dealt with before the meal is prepared. This meal was incredible. It's *better* than most restaurants. I used a stock pot for the first step, and a dutch oven for steps three through six. In hindsight, I wish I had used chicken broth instead of water in step one. Even without, I am telling you this stew is incredible. The combination of herbs is good. One set of herbs (tarragon, rosemary, herbes de Provence) reminds me a little of absinthe for some reason, while the others added plenty of spiciness. I highly recommend this meal. It deserves WAY more reviews. It is spicy hot as some noted, but not overly so. If one doesn't want it, they could probably leave out the cayenne pepper. I think the cayenne pepper makes it perfect, however.

14 users found this review helpful
Reviewed On: Jun. 5, 2012
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About me: I received my culinary degree from Paul Smith's… MORE

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