Phoghat Profile - Allrecipes.com (19184063)

Phoghat


Phoghat
 
Home Town: Flushing, New York, USA
Living In: Zacatecas, Zacatecas, Mexico
Member Since: Jul. 2011
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Nouvelle, Mediterranean, Low Carb, Healthy, Gourmet
Hobbies: Gardening, Biking, Walking, Fishing, Hunting, Photography, Reading Books, Music, Wine Tasting, Charity Work
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opus and bill
About this Cook
Retired Pharmacist, love to cook, and especially like to cook new things. Now living in Zacatecas, MX
My favorite things to cook
Italian and Asian cuisines, fusion, AND Mexican
My favorite family cooking traditions
First taught to cook by my Grand Mother, a woman of infinite capabilities.
My cooking triumphs
Coq au Vin
My cooking tragedies
none...yet!
Recipe Reviews 32 reviews
Fajita Seasoning
I make something very similar, almost the same really, but I add powdered chicken broth. I use this as a base for seasoning almost everything I make: Add a little herbage, basil, oregano, etc and you can adapt it to chicken fish, almost anything. It's very similar to Emeril's "essence" and that gives you a clue as to where he got it.

0 users found this review helpful
Reviewed On: Apr. 15, 2014
Chef John's Empty Mayo Jar Dressing
Great way to use up what is basically something unusable. One reviewer stated they didn't know what herbs de provence was, and asked for "normal ingredients". This is what's wrong with society today

8 users found this review helpful
Reviewed On: Apr. 4, 2014
Easy Chicken Cutlets with Apples
Good recipe with just a little modification. There's really no point in salting and refrigerating the breasts, it does nothing but make it too salty. Skipped. Marsala is rare here in Mexico, so I used a Riesling, as other reviewers did, and it turned out fine. Also cut down on the brown sugar, and added a bit of corn starch to thicken sauce. My wife likes dishes a little sweet, and we both liked it.

2 users found this review helpful
Reviewed On: Oct. 22, 2013
 
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