RRRichmond Profile - Allrecipes.com (16957366)

cook's profile

RRRichmond


RRRichmond
 
Home Town: Beverly, Massachusetts, USA
Living In: Melbourne, Florida, USA
Member Since: Nov. 2010
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Asian, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert
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Recipe Reviews 5 reviews
Healthy Green Juice
This recipe is what I call a "starter" recipe. It is an excellent beginning point. Beginners can "start here" and then personalize to their individual taste. The most important element of juicing is to enjoy it! The alternatives facing most people may propel them to initiate juicing, but to continue, you should embrace the "healthyness", (to paraphrase Stephen Colbert), and create a flavor that matches your particular taste. 1) It is difficult, but possible, to transition from 20 years of "jeroboam" sized Coca-Colas to green juice. 2) The right equipment does make a difference. The high speed, rotary, Breville's are a starting point, but if you are making a long-term health change, then I recommend an auger style. Personally, I find the Champion an excellent value that should last a heavy juicer 4 years of faithful use before needing to replace the rasping auger. A typical Breville of 850 to 1000 watts might get you through 2 years befor needing total replacement. Auger-styled Champions pay for themselves in extraction efficiency in the first year. ( I juice approximately $200. of fruits and vegetables a month for my wife and I.) 3) Personalize your juice for the taste palate you have today. Over time this will change as you mature your taste buds, weening them away from the daily overdose of salts and sugars. Add more lemon, lime, ginger, mint, jalapeƱo, horseradish or cilantro to enhance the flavor. Chill, then drink asap for better flavor and the most benefit.

0 users found this review helpful
Reviewed On: Jul. 22, 2014
Bread Machine Bagels
A very good recipe for making bagels. I make a double batch using a Kitchenaid. Bagels are precision baking. Amounts, temperature and time matter. Here are changes to the standard receipe that I feel produce a better homemade bagel. 1) Increase water to 1 1/8 cup. 2) Decrease sugar by 1/3 for non-sweet bagels. (Consider the topping or how you are serving). 3) I increase salt to a tbls. (Its an important balance between the flour and salt that affects the taste/texture.) 4) 1st rise is 1 hour for non-breadmachine method. 2nd rise is 20-30 minutes after shaping. 5) Use 4.4 ounce of dough per bagel, 4.7 ounce for big bagels. To improve appearance, make a ball of dough. Stretch the top by squeezing and pinching between thumb and index finger. Poke the bottom upwards with your other hand's index finger as you pinch when closing your fist. (Looks similar to holding a small balloon in a closed hand.) Gently flatten and poke a hole in the middle. Then spin around your two index fingers. The result is a smooth top and finished bottom. 6) Boil the bagel for 45 seconds each side. 7) The egg white/2 tbls of water wash is important in producing a good color. You only need one egg white even if doubling recipe. It also helps bind your topping to the bagel. Be creative with toppings. 8) Temperature is specific to your oven. I cook 28 minutes with 2 cups of water in a preheated (hot) pan. I pass on my great respect to the fine bakers of New York and Brookline, MA that inspire us all.

1 user found this review helpful
Reviewed On: Jan. 5, 2014
Chef John's Cioppino
This may be the single best recipe on Allrecipes.com. It is flawless in its simplicity and as natural in its ingredients as any on this site. The recipe is easily adaptable to your personal taste or to moderate variation of ingredients. I served it in a bowl with a variety of warmed breads and Irish butter. On the side I served Spicy Eggplant over seasoned white rice. The scent of the garlic and Chardonnay rich Cioppino filled the house and I prepped my guests with Starry Night Zinfandel and butter crackers with lobster, red caviar and garnishes. This is a wonderful recipe for a husband-wife or couple to prepare together.

6 users found this review helpful
Reviewed On: Aug. 12, 2012
 
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