GUYCHEF Profile - (1669885)

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Home Town:
Living In: Milwaukee, Wisconsin, USA
Member Since: Jan. 2002
Cooking Level: Expert
Cooking Interests: Gourmet
Hobbies: Biking, Walking, Hunting
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Recipe Reviews 66 reviews
Slashed Sea Bass with Red Onions, Mushrooms, and New Potatoes
This recipe makes for a nicepresentation and is quite simple. I actually put the new potatoes in a bowl and microwave them about 5 minutes until tender. Saves time and one burner on the stove and I never notice any difference in taste. I also replaced the chervil with cilantro. I find chervil to be a bland herb that doesn’t do this dish justice. If you’re not a fan of cilantro, you can use just about any herb that suites your particular tastes in the “slash and stuff” part of this recipe.

2 users found this review helpful
Reviewed On: Mar. 25, 2012
Fluffy French Toast
This was a very good recipe but I have one suggestion. I don’t think the amount of the ingredients for the egg wash is adequate for the “servings”. So, for whatever number of “servings” you calculate, I recommend you double the ingredients. While you may have some egg wash left over, I feel its better not to run out in the middle of cooking for your guests. Since the bread should be totally saturated, you won’t have to worry about running out if you double it.

2 users found this review helpful
Reviewed On: Dec. 5, 2011
Szechwan Shrimp
This is a very easy dish to make at the last minute. I have made this a half dozen times and most of the time it’s a last minute decision. You DO NOT have to spend big bucks on the shrimp to make this dish. I always keep a bag of “Sam’s Club” cooked shrimp in the freezer for a quick meal and it works great for this recipe. The shrimp are run under cold water for 5-10 minutes to thaw, then peeled and ready for the pan. I recommend you quadruple the sauce! The ingredients are cheap, the sauce is great and since my recommendation is to since this over penne pasta, (or rice) more sauce is needed. In my view, the recipe recommendation quantity of crushed red pepper results in a “medium to mild” on my hot taste scale. I have doubled the pepper which results in a “hot” rating and also have cut it in half for very mild when serving this to young children. Be sure to decide where you want this to be on the “hot taste scale” before you add the pepper. It’s a great recipe but if you don’t measure carefully, you can easily make this too hot for some palates.

10 users found this review helpful
Reviewed On: Jan. 16, 2010

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