Isthat Onsale Profile - (183077379)

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Isthat Onsale

Isthat Onsale
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Member Since: Feb. 2014
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Recipe Reviews 60 reviews
Peking Duck
Amazingly good duck! Table for one please. It was just me this weekend so I made one breast, not the whole duck. I omitted the orange rounds and substituted pomegranate molasses for the plum jam, garlic rice wine vinegar for distilled and sweet and spicy thai sauce for the chutney. I used all the other ingredients. I scored the fat before seasoning both sides and left it in the frig overnight. I didn't steam it but instead seared it skin-side down until golden. I cooked it on the green onions at 375 for 10 minutes, topped with the honey mixture and roasted for 3 minutes. It was so tender and perfectly pink in the middle. The sauce was a really good compliment to the duck. I ate it with smothered potatoes and onions (fried in the duck fat) and oyster sauce glazed yellow squash.

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Reviewed On: Jan. 18, 2015
Chef John's Coq Au Vin
I don't really care for red wine and kept my fingers crossed when I added it. It was great! Beautiful savory flavor. I used what was on hand and substituted some things. I used boneless, skinless chicken thighs and 1 1/4 tsp of ground thyme. Cooking time was 30-40 mins total. I served it with mash cauliflower and pan fried pea patties. Thanks Chef John!

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Reviewed On: Jan. 11, 2015
Mouthwatering Whiskey Grill Glaze
This was soooooo good. I used rum extract instead of whiskey and only half the brown sugar. I used this as a glaze for meatloaf.

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Reviewed On: Jan. 10, 2015
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Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE

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