"this just needs a touch of doctoring to make it wonderful. I doubled the shrimp, ginger and garlic, added some ponzu and chili sauce for some spice/heat and used baby bok choy as I had it on hand. really delish!"

"cooked the pork on the grill by browning first and then indirect heat. 150 is way too much... I pulled the roast off at about 138 and it rose enough during the resting process that it was overcooked a tad. thanks to the brine it didn't dry out. not wild about the djion in the compote as it overpowered a bit and also made it a odd orange color"

"really good for non foodies as something different but not too weird. great combo"

"i make a variation of this soup using the whole ham bone with water and use only as much chicken stock as needed to thin it down. the bone adds tremendous flavor and i skipped the potatoes. what i was most interested in was the parsley puree which didn't chop up well in my blender so i added some chicken broth to it to chop it some more and then"

"really good. i didn't have the sherry, shallots or orange. used sherry vineagar instead and toned down the rice wine vinegar. based on other reviews i used only a couple tablespoons of honey and a bit less soy. olive oil instead of veg oil. marinated overnight. simmer and strained the sauce. delish. we are eating the leftovers cold this mor"

"this is great but don't bother with the truffle oil which is lost in this. also i like to make this up right before serving it so it doesn't sit in thye marinade for too long. yum""

"tasted better the same day but still the ketchup was way to prevalant for me so i probably won't make these again.""