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Crumulent

Spokane, Washington

Member since Jul 2004

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Reviewed Beef with Broccoli

Monday, Nov 12, 2012 on Cooking Channel

"This recipe was good and I love watching Ching-He Huang's show, but I think there is a step missing which affects the overall taste/success of the recipe. The Sichuan peppercorns should first be toasted in a frying pan - you can tell when they are done by the distinctive odor they emit - then they should be ground in a spice grinder. THEN they sho"

Reviewed Beef with Broccoli

Monday, Nov 12, 2012 on Cooking Channel

"This recipe was good and I love watching Ching-He Huang's show, but I think there is a step missing which affects the overall taste/success of the recipe. The Sichuan peppercorns should first be toasted in a frying pan (you can tell when they are done by the distinctive odor they emit), then they should be ground in a spice grinder. THEN they shou"

Reviewed Tofu and Spinach Salad Spicy Miso Dressing

Monday, Apr 16, 2012 on FoodNetwork.com

"This was an excellent salad dressing. Excellent! I made a salad of spinach,mushrooms, roasted chicken, tomatoes, and avocado and (gasp) Toastettes and used Ming's excellent dressing. Wow, what a knockout! Just great. Thank you, Ming. I love your recipes and I too am sorry you lost the next iron chef competition so long ago. My recommendation to f"

Reviewed Stuffed Onions: Kremidolmades

Thursday, Feb 2, 2012 on FoodNetwork.com

"Undoubtedly the best onion recipe on the entire site. To die for!""

Reviewed Oklahoma Joe's Smoked Brisket Flat

Monday, May 30, 2011 on FoodNetwork.com

"This was OMG good. Made it in an indirect smoker. Skipped the apple juice spray as it would interfere with the smoking/cooking process. Had lots of rub left over. Cooked at low temp (180 to 200) for about three and a half hours then wrapped it in tinfoil and cooked for another two and a half hours. It was extremely tender and tasted heavenly. The "

Reviewed Green Curry Chicken

Saturday, Apr 16, 2011 on FoodNetwork.com

"This is a great recipe and you can simplify it by substituting canned green curry paste for the homemade green curry paste. I use Mae Ploy brand - it comes in a little can. Stay away from Thai kitchen curry products - bleck. (Sorry Thai Kitchen)! You can find it in oriental food stores. Also, add a can of drained straw mushrooms. Makes the recipe just a little more substantial and still close to authentic. Serve with jasmine rice, the aroma will knock you over and make a really nice dining experience. Thanks Tyler!"

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