MYSTICL Profile - (1896518)


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Living In: Comox, British Columbia, Canada
Member Since: Sep. 2000
Cooking Level: Intermediate
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Recipe Reviews 12 reviews
Chef John's Pork al Latte
Absolutely delicious. My favourite pork stew recipe. Don't change a thing. I serve with the Chef John's polenta recipe also found on this site or on as well and make my own Creme Fraiche a couple days before also using Chef John's technique (pint whipping cream, 3 Tbsp Butermilk or plain active yogurt stir - 24 hrs lightly covered at room temp then 24 sealed in the fridge - viola Creme Fraiche) I love how Chef John's recipes rarely need any tweeking - perfect - every time. Try this and I doubt you'll regret it. While I go to the trouble to make my own creme fraiche I am sure sour cream would be just as lovely and in a pinch even plain whipping cream but it would lack that tiny tartness that the creme fraiche has ... still with all the other flavours and the fact that this is a stew I doubt it would be missed much)

3 users found this review helpful
Reviewed On: Feb. 20, 2015
Big Al's K.C. Bar-B-Q Sauce
Other than scaling this by a quarter to only make 12 servings I followed the recipe to a *T* It is EXACTLY what I was looking for to accompany my slow cooked BBQ smoked pulled pork... delicious! Thanks for a winning recipe, it has been added to my permanent recipe book file

7 users found this review helpful
Reviewed On: Mar. 22, 2011
A-Number-1 Banana Cake
I made this the other day and I must agree it was a really nice banana cake. The only quibble I might have with this is it was a tad on the sweet side for me and I LIKE sweet things so ... in the future I am going to reduce the white sugar in this to 3/4 cup instead of 1 cup. I did use buttermilk but I would also hazard a guess that this would be equally tasty and moist if you used cream or even milk ... maybe even plain greek yogurt instead. I used 4 very ripe bananas and I also added vanilla cause imo every cake can benefit from vanilla :) Instead of white all purpose flour I used stone ground whole grain whole wheat cake and pastry flour and it made a very light fluffy moist end product. So the short of it is .. I did make this recipe as listed with the exception of the vanilla and flour but in the future I will make the modifications I mentioned to take this from a 4 star which I think it is worth as written, to a 5 star adjusted for my personal tastes.

7 users found this review helpful
Reviewed On: Mar. 16, 2011
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Cooking Level: Intermediate
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