TonyNYC Profile - (16229479)

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Home Town: New York, New York, USA
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Member Since: Oct. 2010
Cooking Level: Expert
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Recipe Reviews 22 reviews
Real Chicken Stock
In terms of ingredients, this recipe is almost identical to what I do. The biggest difference is that I use a pressure cooker which speeds cooking time considerably. I also add more garlic because I like it--no need to peel it even. To each their own, but I don't bother tying up the spices in cheesecloth (or in a tea ball). Everything gets strained at the end anyway, so it really isn't necessary.

0 users found this review helpful
Reviewed On: Jun. 30, 2015
Microwave Corn on the Cob
I wouldn't normally cook corn in the microwave, but one day the water quality out if the tap was really questionable. Ski decided to give it a shot. It worked fine, but I still prefer doing it the traditional way. One more thing, though. The "footnote" at the end suggests using aluminum foil to keep the corn moist and warm. Are you kidding me? Worst.advice.ever! Do not use foil in the microwave. Ever!

0 users found this review helpful
Reviewed On: Jun. 27, 2015
Chipotle Cream Chicken
I've made this many times. In case you don't know this already, chipotles can be very spicy--some brands more so than others. If you don't like the heat, this is probably not the recipe for you. To the reviewer who said "a recipe for adobo sauce would be nice," adobo is the sauce in the can with the chipotles. I think the ingredient list is pretty clear about that, but it's also clearly labeled on the can. Unless you absolutely need to, I would not omit the sour cream. Aside from cooling things down a bit, it's an important flavor in the dish!

0 users found this review helpful
Reviewed On: Jun. 18, 2015

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