MikeScorpio Profile - Allrecipes.com (15830822)

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MikeScorpio


MikeScorpio
 
Home Town:
Living In: New York, New York, USA
Member Since: Nov. 2011
Cooking Level: Expert
Cooking Interests: Baking, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Low Carb, Healthy, Vegetarian, Dessert, Quick & Easy, Gourmet
Hobbies: Walking, Photography, Music, Wine Tasting
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Recipe Reviews 2 reviews
Chef John's Buttermilk Fried Chicken
Fabulous recipe, Chef! This is the way fried chicken should be made. I had to make acidified buttermilk (1 tablespoon of lemon juice per 1 cup of milk, allow to curdle for 10 minutes), but the preparation, to me, was effortless. Unfortunately, I didn't have enough oil for my dutch oven, so I used my skillet, turn the chicken over once after 10 minutes, cooking for 25 minutes total. Also I only had corn oil. I'll try peanut oil next time. Thanks again!

40 users found this review helpful
Reviewed On: Mar. 13, 2012
World's Best Lasagna
Bravo! I used half the sugar and half the salt. I also substituted the water for the sauce with red wine like one review suggested. I probably should've used 1/4 cup instead of 1/2 cup, but my lady loved it. I will say the sauce was good without either. I simmered it for 4 hours, but only because I had time. It's not necessary to simmer it that long. I was hoping to use a little nutmeg in the ricotta, but couldn't find ground nutmeg at my supermarket (weird...). There was plenty of sauce left over. If you want to use all the sauce, you'll need a really deep baking pan. Soak the dry pasta for 20 minutes in the baking pan filled with very hot water. It makes it easier to put the layers together. Dinner was served with garlic toast, salad, and a great Col di Sasso Cabernet Sauvingon-Sangiovese from Castello Banfi. I sent my lady home with some for the next day's lunch, but her daughter devoured it! Leftovers for my lunch with a cold glass of milk. Again, bravo!

1 user found this review helpful
Reviewed On: Nov. 21, 2011
 
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