Marshall Gatten Profile - Allrecipes.com (1903079)

Marshall Gatten


Marshall Gatten
 
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Member Since: Nov. 2002
Cooking Level: Not Rated
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  • Naan
  • Naan  
    By: Mic
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Recipe Reviews 6 reviews
Irish Soda Bread in a Skillet
This was a pleasant surprise. I thought I'd ruined it and it would be terrible. Instead, it was devoured by very appreciative eaters who loved it. First, I expected the milk to be noticeably curdled by the vinegar, and was surprised when it wasn't. I added another tsp of vinegar and waited another ten minutes, and still no apparent curdling. Not wanting to make the bread sour with more vinegar, I moved on. The dough was very sticky so making a smooth disc was impossible. A depressing amount of the dough ended up being washed off my hands down the drain. I transferred it to my iron skillet (which I'd lightly rubbed with butter), and the shape, such as it was, was destroyed. I ended up shaping it again in the pan, leading to yet more dough being washed off my hands into the drain. Then I realized I'd forgotten to add sugar and it was too late to add. (With the added vinegar, sugar seemed especially important.) Then it took almost 30 minutes to get a golden crust, so I thought it would be dried out. Oh well, I thought, at least the ingredients were cheap. Surprise! Even with all the problems, it came out spot-on perfect. Possibly the best soda bread I've ever had. I'll be making this one many more times, and no doubt getting much better at it. Despite all the problems I had, I'm giving it five stars. In fact, it's partially BECAUSE of those problems. A recipe that can live through that many problems and still turn out perfect is a real gem.

4 users found this review helpful
Reviewed On: Mar. 18, 2012
Lana's Sweet and Sour Meatballs
Very tasty sauce, but the meatballs are a little bland. I suggest adding extra Worcestershire, using Italian-style breadcrumbs, and maybe 50% more ground black pepper, a little extra onion, a little extra seasoning salt, and a little extra ginger. (And, actually, I had slightly less meat than the recipe called for - so it would have been even blander. So don't be afraid to spice it up!) For the sauce I prefer using red, yellow, or orange bell pepper. Not only do they look nicer, but they are a little sweeter and also easier to digest since they are ripe. (Green bell peppers aren't technically ripe and your body can't handle them as well.) All that said, it WAS enjoyable and I'll certainly make it again.

0 users found this review helpful
Reviewed On: Mar. 30, 2011
Oven Meatballs
The recipe is easy and the sauce really is tasty. The only problem is that the flavors don't penetrate the meat. The result is that instead of what most people think of as a meatball, you get a ball of meat. A ball of meat with a tasty coating, but still not really a meat ball. To drastically improve it, I'd keep the sauce the same but mix some breadcrumbs and spices into the meat before forming the balls. But the sauce is definitely a keeper!

11 users found this review helpful
Reviewed On: Jan. 12, 2011
 
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