Peter Recipe Reviews (Pg. 1) - (14114030)

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Pico De Gallo

Reviewed: Sep. 29, 2012
Fresh garlic is always best. Cilantro is a love/hate herb and i think your portion is perfect to have a nice balance. I use a mix of Persimmon and Pink Girl tomatoes to make mine when available. Gives a good mix of sweet and acidic. If i make it for myself i use white pepper and a pinch of cumin.
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Alfredo Sauce

Reviewed: Jun. 16, 2012
Simplicity. A good cook knows the basics and this is almost perfect. One tip. I sauté the garlic in the butter before adding the cream. Helps the garlic release it's full flavour. Add the cream and let it reach around 130f (slow of course) before you add the parm'. This will allow the sauce to fully combine the ingredients.
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