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m00n

Member since Jul 2013

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Reviewed Mah Gu Gai Pin (moo Goo Gai Pan)

Jul 30, 2013 in on Food.com

I made this recipe per instructions with boneless chicken thighs (I think they taste better than breasts for Asian dishes) and it turned out really good. However, my stir fry technique differs slightly as I only have an electric stove with a flat bottomed hybrid wok. When adding any kind of aromatic to oil, I do so on medium heat, otherwise it.

Reviewed Ham Hock and Lentil Soup

Jul 30, 2013 in Food Network Community Toolbox on FoodNetwork.com

I don't like posting reviews on recipes I've modified but I will in this case because it might help other users. Ham hocks are mostly skin, bone, and cartilage. If you cook this recipe with only ham hocks, there will be very little meat to eat. I substituted ham hocks with smoked neck bones because they have the same smokey flavor and they have so"

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