Cedarglen Recipe Reviews (Pg. 1) - Allrecipes.com (188360525)

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Corn Dogs

Reviewed: May 27, 2014
Yup! I've made this recipe. The batter is ideal in thickness, texture and flavor. However, IMO, two important steps are missing. First, after inserting the sticks, thorough dry each dog with paper towels. Then roll of dust with plain white flour before dipping in the batter. Without these steps, the batter may sluf-off before or during frying. I've tried it both ways and the uniformity of the retained batter is much better with dry, floured dogs. An alternative is the semi-commercial idea of using pre-stuck, frozen dogs. Cooking will be lower and slower, but it works. And, for an easier, almost instant batter, see the Jiffy.com website recipe based on their corn muffin mix. Essentially the same batter, but easier to make. As simple as this product appears, getting the batter temperature and time 'just right,' will require some practice.
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Pressure Cooker Carnitas

Reviewed: Sep. 18, 2013
As I write I'm in the process of making this PC Carnitas. My adjustments, based on what is on hand are minimal. I'll make it per the recipe, but I seriously question matching the finished product with the leading photograph. No hunk of pork smaller than the size of a football is going to retain its shape after One Hour of cooking at pressure. I see a major disconnect here and I wonder if there are typos or perhaps the 'author' has never cooked it. At normal 15 PSI pressure cooking the directed 1.5" cubes of meat will turn to 'pulled pork about the 15-minute mark. I'd like to have pieces of meat, not strings. I cannot yet rate this, but I think the cooking time is a major overkill.
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Hot Italian Sausage

Reviewed: May 6, 2013
Thank God for the scaling feature on this site! No home cook is going to risk 20# of pork just to try something. The text looked excellent so I scaled to 8 servings (2# of meat). After reading ALL comments, I omitted the salt and increased some of the seasonings. (I'll post again with my FINAL edition.) For now, my method changes include using fresh garlic to replace garlic salt, less paprika as it is mostly coloring, more black pepper, olive oil for veggie oil, skipped the anise [don't have any] and increased the fennel and doubled+ the red pepper flake. I lightly toast and grind fennel seed and half of the red pepper flake. I'm on my third small batch and with #4 I'll get it perfect for my taste. Let's be clear here: There is nothing wrong with the original and it IS perfectly suitable for a mass-feeding or commercial use. On a much smaller scale, I usually test once as-is and if it has potential, begin to make it a personal recipe. I eliminated the extra salt, not for health reasons, but because I don't like that much and most end-use dishes for this sausage mixture already have plenty. I toast and grind fennel seed to smooth the texture and to extract more flavor per unit. [This is not essential.] The red pepper flake and black pepper are the 'heat' sources and very personal, your mileage may vary. (A great alternative is White Pepper, which tends to have more zing.) Five Stars, based on great ingredients and potential when Sm. batch is adjusted to personal taste. *****
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