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"I made the spicy sauce version, and it is very good. The skin never got crispy, despite the fact I followed the recipe as written. The skin was okay as is, and didn't get rubbery (and that's why 4 stars). If you want it crispy, you might want to consider broiling the drum sticks first. Overall, it was good. I'll go and try the milder sauce in""
"Absolutely delicious.
I made this for the second time last night. I only keep light soy sauce in the house, and because this is my second time, I know you either have to cut the amount of soy sauce, perhaps to 1/2, or marinade for the less amount of time. Because this was my second time, I mixed in Panko to see what happens (1/2 regular bread "
"It's really good - but I just don't know where all the excess liquid came from.
I will probably toss the "extra liquid" and any left over with pasta. Great flavor."
"I am a big fan of these chips!
I didn't grow up with Parsnips so this was an adventure for me, but it is so good I kept running back to the store to get more Parsnips.
Because I've already made this for a few times, so I must mention this: If you were looking for "potato chip crispiness", I would never know how to achieve that. It got "crunchy" because chips were caramelized, but no, not like "potato chip crispiness". That's not a bad thing at all!
"
"This is a great recipe, and extra dressing will keep for a while - but because heated olive oil happens to be one of the ingredients, I would say "use it soon" - ideally, within a week, and two weeks may be pushing your luck."
"If it was indeed, made with rabbits, you should probably keep the mount of Dijon mustard listed on the recipe. But if you are using chicken (I used chicken thighs with bones, but without skin), you may find the sauce to be bit sharp and vinegary. I think I can use the remaining sauce by adding cream (which I prefer not to, or Philadelphia's Cooking Cream.
Chicken, by itself, was good. I ate it with Quinoa cooked with chicken broth and my sig/other had it with brown Basmati rice.
"
"If it was indeed, made with rabbits, you should probably keep the mount of Dijon mustard listed on the recipe. But if you are using chicken (I used chicken thighs with bones, but without skin), you may find the sauce to be bit sharp and vinegary. I think I can use the remaining sauce by adding cream (which I prefer not to, or Philadelphia's Cooking Cream.
Chicken, by itself, was good. I ate it with Quinoa cooked with chicken broth and my sig/other had it with brown Basmati rice.
"
"If it was indeed, made with rabbits, you should probably keep the mount of Dijon mustard listed on the recipe. But if you are using chicken (I used chicken thighs with bones, but without skin, you may find the sauce to be bit sharp and vinegary. I think I can use the remaining sauce by adding cream (which I prefer not to, or Philadelphia's Cooking Cream.
Chicken, by itself, was good. I ate it with Quinoa cooked with chicken broth and my sig/other had it with brown Basmati rice.
"
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