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MrHing

Member since Aug 2011

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Reviewed Red Beans and Rice

Aug 10, 2013 in Food Network Community Toolbox on FoodNetwork.com

I make this almost weekly now. Butchering a big ole pork butt and slow braising half for red posole and pickling the rest in chunks for red beans is a monthly ritual. I found the best beans for this are the light red kidney beans you buy in a pound bag from the supermarket. My brand is Jackrabbit. Cooked exactly as directed, they are tender and m"

Reviewed Chicken Kabuli (Murgh Kabuli)

Aug 28, 2011 in on Food.com

First of all, this is a very rich dish. And yes you do need to use a considerable amount of oil to make out properly. Not nine tbsb, but least 4.

My introduction to Indian food as a kidwas Akbar on Park Avenue in the late 70's. I know this dish intimately."

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