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Joined Date: Jan 21, 2008
"Not too bad, sort of non-descript first time I followed the recipe. Next time, I added mustard, allspice and cloves to the glase, Big difference. Also let it get a tad bit browner and crisper. This is, afterall, a smoked ham that should be ready to eat except for heating. Don't agree with the steam method she used to begin the ham with. Othe"
"Again, tried this, not really any sort of identity other than non-descript. Added some chopped bacon to the beef, then added a regular spanish onion, eliminated the green onion and found it not bad, just missing some additional seasonings. I think next time I would add some oregano and some chipolte chili powder and definitely some cumin. Cumin"
"Tried this over the weekend. Bland, bland bland. Had a friend try this but put the cast iron pan in the oven with about four strips of bacon diced, rendered and used the bacon drippings as part of the oil component. Added some lemon pepper seasoning and some hot sauce as well. Mixed all and put in oven with some extra sharp cheddar cheese put "
"Since I made all the rest from this episode, tried the potatoes - no explanation needed. Tried again, because I really like the texture of the waxy potatoes. Used butter, lots of "white" pepper, salt and butter (lots) and did not use an electric mixer (they come out like glue). Mashed and kept warm with butter on top along with a clove of garli"