huntclan Profile - (16458461)

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Home Town: No Where, New York, USA
Living In: Pittsburgh, Pennsylvania, USA
Member Since: Dec. 2010
Cooking Level: Beginning
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Recipe Reviews 7 reviews
Hot Pepper Sauce - A Trinidadian Staple
I wanted this to work very badly so I followed the instructions to the letter. I even had the missus help me out. The recipe made 4 1/2 cups and smelled putrid. I blended, mixed and even put it through the grinder to try and "thin-it-out." The concoction was still very thick. I put it in some chili to see if I mixing it with food would eliminate the smell and add some flavor. No way! The overpowering MUSTARD taste and smell was still present. Think about it, a quarter cup of Dry Mustard. Perhaps if it was eliminated the recipe might be good. I didn't even use the entire quarter cup because I ran out. The mixture tastes like a Vodka Mustard Schnapps.

3 users found this review helpful
Reviewed On: Dec. 5, 2011
Mongolian Beef and Spring Onions
Tastes wonderful. As others suggested, I eased up on the brown sugar and added a glob of Hoisin Sauce. I will make again, but suggest using more onions and making more sauce by adding additional Soy Sauce and Water.

3 users found this review helpful
Reviewed On: Nov. 23, 2011
Daddy's 'If They'da had This at the Alamo we would'ha WON!' Texas Chili
Something must have went wrong. This is not the Chili others have reviewed. I tried to follow the recipe to a "T," but made the following mods. I cooked it in a Roaster over 2 burners. I don't think that made a difference. I added 1 TBSP of Butcher's Pepper (I love pepper). Substituted Beef Broth for Water. Regular Paprika instead of Hungarian. Regular Oregano instead of Mexican. Corn Tortillas (ground) instead of Masa Harina. The Chili is plenty spicy. I like spicy food, but this Chili was borderline too hot. The consistency is too thick. Perhaps I should have used less or no Masa. The meat came out too beefy. I used Chuck Steak. Maybe it could have been browned longer. I followed the directions, but 8lbs is a lot of meat. It probably would have been better had the meat been cooked longer. The meat is very tender, maybe the beef broth was overkill. The Chili was fun to make and everything seemed to go according to the recipe. I can't understand why it tastes...So...Blah. I mean it tastes like hot beef not chili. That is my best attempt at describing the taste. If, by reading the other reviews, you are inclined to make this Chili, consider the following: A) Try half the amount of Ground Red Chili Peppers. You can always add the rest later. B) Make sure the meat is good and brown as stated in the recipe. C) Use half or totally eliminate Masa.

5 users found this review helpful
Reviewed On: Jul. 17, 2011

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