ASU1997 Profile - (18308950)

cook's profile


Home Town: Roselle Park, New Jersey, USA
Living In: Tempe, Arizona, USA
Member Since: Jan. 2005
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Italian
Hobbies: Photography
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Spinach & Strawberry Salad
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Recipe Reviews 2 reviews
Chef John's Perfect Mashed Potatoes
Thanks for posting this video as I needed something simple to follow for my office Thanksgiving Potluck. I waited until about 11pm the night before the potluck, before getting this going, so a lot of the pointers like how to cut them in halves helped out in the process for boiling them. Along with what masher to get which I picked up the same style one Chef John recommended, and the other little pointers given, all a big help in keeping me moving along with the prepping, and cooking, and mashing (at the ridiculous hour I was cooking these!) I made just over 10 lbs so I got done about 1:30am! All around a big thanks for the informative video. Russet Potata!!! I love how he says it. This guy's personality is awesome. "What the hell is that?" ..."Two Laps ...Restrain Yourself" ! Thanks Chef John.

18 users found this review helpful
Reviewed On: Nov. 14, 2012
Chicken Marsala
I've been using this recipe for about 5 years now and from the first time I made this, it's been nothing short of excellent. I made it this past weekend at a dinner party for somewhere between 25-30 people and everyone loved it as does everyone I've ever made this for. I tend to spend a little more time on prep work because I'm very picky about my chicken, and I take time to trim off as many of those little fatty pieces as possible prior to pounding it out flat. Sometimes that one chewy bite of fat ruins a good piece of chicken for me! Here's a few things I do in addition to what the recipe says. I mentioned I cut out any fatty pieces. I chop up some onion and add it when I throw the mushrooms in the pan. It doesn't 'make or break' this, but adds a nice little 'extra' when it's sauteed. If you buy whole mushrooms and find it too tedious/time consuming to slice them with a knife ...either buy them already sliced (usually a $1.00-$2.00 more), or buy them whole and use one of those hard boiled egg slicers ...And it keeps the slicing thickness consistent. Definitely try this recipe, you'll love it. If it doesn't come out perfect the first time (and it will, but if you feel it didn't), don't be discouraged to try it again.

2337 users found this review helpful
Reviewed On: Jan. 30, 2006
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