joshas87 Profile - (16906592)

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Home Town: Boise, Idaho, USA
Living In: Seattle, Washington, USA
Member Since: Nov. 2010
Cooking Level: Intermediate
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Recipe Reviews 19 reviews
Kaese Spaetzle
In all fairness, I usually omit the cheese/onions and use this as a butter spƤtzle side for pork schnitzel, but this is SUCH a fantastic recipe. I've spent, in total, about 6 months in Germany, and this measures up against (maybe exceeds in terms of texture?) anything I had there, down to the perfect amount of nutmeg. It needs no adjustment--just toss with a tablespoon of butter and sprinkle with salt after it's finished...or, you know, follow the recipe and coat it with delicious Emmentaler cheese. :-)

0 users found this review helpful
Reviewed On: Aug. 3, 2013
Aloo Gobi
I LOVE this recipe. However, it has taken me a few tries to figure out how to best orchestrate cooking all of the elements without scorching/turning things to mush/etc. The following works well for me: Cover the potatoes and cook them in some vegetable oil until they are pierceable but not fully done, stirring occasionally (takes around 10 minutes for me, but I usually double the recipe). Take them off the heat, THEN proceed with the recipe as written, adding the potatoes back in at the same time as the cauliflower. Also, I definitely recommend adding a bit of water to the spice mixture to form a paste--it prevents scorching so you don't end up with a nondescript "burnt Indian spice" flavor, but rather the fantastic combination of spices given in the recipe. Finally, I usually add a total of about a 1/2 cup of water while the whole dish is cooking, spread out over the full cooking time. You might get by without it, but it helps things to soften a little more quickly. The dish never comes out crunchy for me, but I honestly don't mind at all. Really a great (and super cheap, if you buy bulk spices!) recipe.

0 users found this review helpful
Reviewed On: Apr. 1, 2013
Tomato Vodka Sauce
Excellent sauce recipe. I used two cloves of garlic with the onions (added a bit after), crushed tomatoes, half-and-half instead of cream (might even try fat-free half-and-half next time), and about 1/2 c of vodka. I also finished the sauce with fresh basil. Served over homemade gnocchi, and it was really tasty. A tip for those interested (I did some research into this): this recipe is definitely correct about when to add the vodka. Cooking instinct might say use it to deglaze after the onion-cooking phase, but the flavor really gets lost when added this early, seeing as vodka doesn't have a particularly potent taste. The alcohol still cooks off when added after the tomatoes, but you retain a slight bitterness, which works nicely with the dairy element in the sauce.

1 user found this review helpful
Reviewed On: Dec. 13, 2012

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