ChrisD Profile - (188992993)

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Member Since: Jul. 2013
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Recipe Reviews 4 reviews
Fettuccini Carbonara
Trying not to be too critical. Did this 3 times, first "as is", then adjusted it to our taste. First off, WAAAYYY too much pasta and bacon for the amount of sauce. Second to many egg yokes for this small amount of sauce. We also don't like bacon in the house, so I substituted for 1/2lb ham (fat trimmed off). Doubled up on the cream to 1 cup, doubled up on freshly grated Parmesan to 1 and a 1/2 cup, and 3 cloves of garlic. Then when everything is combined and mixed, heat up on the stove very low heat in heavy bottom pot to melt the cheese for a few minutes, add a little milk if too thick to your liking. Turned out perfect that way.

0 users found this review helpful
Reviewed On: Dec. 2, 2014
Chicken Penne Italiano
3 stars, just for the "Italian stir-fry" description and the soggy veggies. Tastes a bit bland but I'm fine/neutral with it. You can always customize the spices to suit your taste a few minutes before cooking is finished. No big deal there. Third time, double garlic, added 1 tsp thyme on top of oregano and basil, 1 minced green chili pepper and stir-fried the bell peppers and onions (and leftover asparagus heads while I was there...) a few minutes before ready to eat, so they were nice and crisp. Made sauce without pasta/veggies a few hours before and it thickened nicely, started pasta when ready to start dinner, started stir-frying the veggies right after that, heated sauce, mixed all just before serving and voila. Nice and crisp veggies, al dente pasta with a juicy sauce, topped with Peccorino cheese shavings.

0 users found this review helpful
Reviewed On: Nov. 4, 2014
Christmas Eve Beef Stew
I really don't understand people complaining about this recipe. I thought it was fine, not my mom's standard but yummy and hearty, although I customized it to my liking. I don't like tomatoes or peas in my stew, I left them out and added 3 times more spices and bell peppers and some extra wine. Just a few points to the complainers: The reason to stew beef is because it's inherently the worst cut of the animal, just above the leftovers for ground beef. Hence the need to stew as long as needed, could be half hour with excellent meat or 3 hours for old cow... Beef is not the same everywhere. Depending on where you shop, you either get old dairy cow or 2 year old steer. The cheaper the cut, the more chewy it will be. Proper unfrozen aging of the meat removes rigor mortis and provides for blood coagulation prior to packaging. Some meats that are frozen just after butchering is never tender as the blood didn't coagulate. Buy better non-died meat. If the recipe is too bland, add flavors you like. A recipe is tailored to you personal taste when you make it, nobody forces you to like someone else's taste. If the stew is too liquid, add some thickening agent to it. Small glass of cold water with corn starch, flour or even beef gravy mix. Whenever I do a stew, I simmer the meat until really tender THEN add all the carrots, give them a cooking head start, THEN add the rest for 10 minutes. Potatoes differ, there are hundreds of different types with different cooked characteristics.

5 users found this review helpful
Reviewed On: Oct. 15, 2013

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