Men-in-Cleats Recipe Reviews (Pg. 1) - (16711502)

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Butternut Squash Risotto

Reviewed: Oct. 19, 2012
For those of you questioning the amount of stock, risotto recipes typically ask you to warm up more stock than is needed since you don't know the exact amount that it will take to get your risotto done. I always have stock left over and typically just let it cool then freeze the rest. As for those commenting that it doesn't make a great main dish, it isn't meant to. It is a starchy side dish, most don't make a meal out of mashed potatoes either, no matter how much they love them.
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1 user found this review helpful

Simply Steamed Asparagus

Reviewed: Jan. 27, 2011
Adding salt and butter to the water in the steamer is pointless. Add it to the asparagus at the end if you want to actually flavor them. The only part of the butter that will evaporate and penetrate the asparagus is the water within.
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4 users found this review helpful

Rosemary Pork Roast

Reviewed: Jan. 24, 2011
I gave this 4 stars because 160 degrees is far to high for taking a pork roast out of the oven. For a decent sized pork roast 145-150 is a more correct target that will eventually rise towards 160 as it rests. Taking out at 160 guarantees overcooking. For those complaining about cook time inaccuracy you don't know how to cook a roast. Time is a guideline, it is done when it is done, not when the timer goes off. Get a meat thermometer and use it. Learn the proper temperatures for cooking various cuts of meat.
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30 users found this review helpful

Grilled Bacon Jalapeno Wraps

Reviewed: Jul. 23, 2010
I make something very similar to this only I use shredded cheddar or other cheese and I cook them low and slow for a couple of hours on a vertical charcoal smoker. Gets everything nice and smoky to go with the subtle heat, the crispiness of the bacon, and the melted cheese inside. In the smoker community these are known as atomic buffalo turds (ABT's). Absolutely love every version of these things I've had.
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0 users found this review helpful

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