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JimBinDC

Washington , District of Columbia

Member since May 2008

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Reviewed Roasted Pork Loin with Peach BBQ Sauce

Nov 8, 2014 in Recipes on Cooking Channel

This sauce is awesome! Made some more tonight and put it in mason jars. It's really good!"

Reviewed Roasted Pork Loin with Peach BBQ Sauce

Jul 29, 2014 in Recipes on Cooking Channel

Review part 2: But if you want to bump up the heat you could add some fresh jalapeno or habanero peppers. The sauce is so fresh tasting because of the fresh ingredients I wouldn't add heat using dried cayenne peppers or another dried spice. I would use fresh hot peppers to bump up the heat if you feel you need to. This sauce is delicious on it"

Reviewed Roasted Pork Loin with Peach BBQ Sauce

Jul 29, 2014 in Recipes on Cooking Channel

Review part 2: But if you want to bump up the heat you could add some fresh jalapeno or habanero peppers. The sauce is so fresh tasting because of the fresh ingredients I wouldn't add heat using dried cayenne peppers or another dried spice. I would use fresh hot peppers to bump up the heat if you feel you need to. This sauce is delicious on it"

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Reviewed Peppercorn Steak

Jul 1, 2011 in Food Network Community Toolbox on FoodNetwork.com

I used to make this with Knorr peppercorn sauce mix but its been discontinued. The Knorr sauce mix called for a a cup of water just like the au jus mix in this recipe. Instead of using water and making a roux to thicken it up I used whole milk and butter with the peppercorn mix and let it simmer until it thickened to almost a gravy. I would als"

Reviewed Peppercorn Steak

Jul 1, 2011 in Food Network Community Toolbox on FoodNetwork.com

I used to make this with Knorr peppercorn sauce mix but its been discontinued. The Knorr sauce mix called for a a cup of water just like the au jus mix in this recipe. Instead of usig water and making a roux to thicken it up I used whole milk and butter with the peppercorn mix and let it simmer until it thickened to almost a gravy. I would also"

Reviewed "Bawlmer" Crab Cakes

May 22, 2011 in Food Network Community Toolbox on FoodNetwork.com

We never used bread crumbs but used UNSEASONED cubes of decrusted white bread. With the egg and wet ingredients it keeps the patty together while frying but the blandness of the bread doesn't overpower the taste of the crab. Which is what you want. Placing the mixture into the refridgerator to chill helps the wet ingredients to coagulate and keep "

Reviewed "Bawlmer" Crab Cakes

May 22, 2011 in Food Network Community Toolbox on FoodNetwork.com

We never used bread crumbs but used UNSEASONED cubes of decrusted white bread. With the egg and wet ingredients it keeps the patty together while frying but the blandness of the bread doesn't overpower the taste of the crab. Which is what you want. Placing the mixture into the refridgerator to chill helps the wet ingredients to coagulate and keep "

Reviewed Fish and Chips

Jan 29, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is the best fish and chips recipe ever. The only difference is that I used J.O. seafood seasoning rather than Old Bay. I steamed crabs in a seafood restaurant for 4 years in the late 70's and J.O. is what we used. Although the restaurant was in a rough area people still flew in from around the country just to eat our seafood. Our crabs were...

Reviewed Crab Cakes with Lemon-Dill Sauce

Jan 29, 2011 in Food Network Community Toolbox on FoodNetwork.com

Sorry, but I grew up in Maryland and any Crab Cake with any type of filler (any flour based product i.e. bread crumbs, crackers, etc. is not a true Crab Cake. AND using claw meat??? LUMP is the only way to go. If you refrigerate the mixture (no breadcrumbs,crackers etc. the viscosity of the mayonnaise and the raw egg will thicken enough to keep...

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