NIGHTSTARRE Profile - (18381994)

cook's profile


Home Town: Tampa, Florida, USA
Living In: Saint Pete, Florida, USA
Member Since: Jan. 2005
Cooking Level: Intermediate
Cooking Interests: Baking, Dessert, Gourmet
Hobbies: Photography, Reading Books, Music
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Recipe Reviews 6 reviews
Pad Thai Popcorn
This snack is unlike anything I've ever tasted. Everything you expect from caramel corn, but the flavor profile is unique and delish with, dare I say, some yum umami going on from the fish sauce? Fish sauce is a sticky issue for lots of people. If that's you, it's not overwhelming, and the bit of lime is a perfect (and true to Pad Thai) fish sauce counter-flavor. So great savory stuff happening with this one, but definitely a sweet snack first, if you wondered. I used the suggested hot sauce substitute and that was fine. Some people like to shake extra salt on their popcorn. This one is tons of hot fun with a dusting of CAYENNE pepper, especially if the hot sauce doesn't kick as much as you want it to. I suggest reserving that extra ingredient for your own portion, however. Ha!

1 user found this review helpful
Reviewed On: Jan. 21, 2014
Mama's Asian Chicken and Rice
YUM. Packs some heat and has more kick than I normally go for, but it works to balance the sweetness and is deliciously true to the Chinese-American flavor profile. I don't plan on reducing the amount of red pepper flakes when I make this again. Super-quick and easy to throw together, and will become a personal favorite. I'm confident the recipe as-is would hold up, thus it gets 5 stars even though I made some mods. First, I chopped and sauteed a small onion and half a red bell pepper I had hanging around. Added them to the sauce mixture . Didn't have 5-spice powder, so put a pinch of nutmeg and cinnamon into the sauce, so it'd have a little more depth and complexity. Grated an entire orange skin right into the sauce, squeezed that juice into it. Before I cooked the chicken, I tossed in a little flour and black pepper. Browned nicely and made the cornstarch steps unnecessary.

1 user found this review helpful
Reviewed On: Sep. 14, 2011
Scottish Shortbread IV
I added 1/2 t salt, but really, the recipe's a 5-star without it. Love the simplicity of shortbread and this recipe's directions. My advice? Follow it. Don't get caught up in all the shortbread "hints and tips" you'll read on the 'net and in cookbooks. Just know your oven and prepare to take the cookies out up to 5 minutes earlier than the recommended bake time, if the edges start to tan and the cookies look done. Ha! Well I guess that's one "hint and tip," huh? Enjoy!

17 users found this review helpful
Reviewed On: Dec. 19, 2010

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