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Las Vegas, Nevada

Member since Jul 2007

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Reviewed Chicken Curry

Dec 6, 2010 in Food Network Community Toolbox on

The flavors are really good but didn't like that the whole cloves, cardamom, bay leaf and cinnamon were left in the sauce. The taste was too pungent when you got one but I couldn't think of a good way to fish them out either. I used drumsticks only and it cooked very quickly. If you have all these ingredients in your spice cabinet, I would recommend...

Reviewed Tea Smoked Chicken

Oct 16, 2010 in Food Network Community Toolbox on Food Network

I had my doubts when I tasted the chicken after cooking it but it was a huge hit at my party. The Szechuan peppercorns are very pungent; you might warn people this is a spicy dish. I also thought it was a little on the salty side but the lettuce cups and lime helped.

A note on smoking: my house smells like smoke two days later....

Reviewed BBQ Pork Fried Rice

Oct 4, 2010 in Food Network Community Toolbox on Food Network

I skippd the sweet and sour sauce and the marinade was too salty without it. It probably works with it but I'd recommend cutting the soy sauce if you don't plan on using it (or adding a bit of sugar somewhere else). I cut the pork up before cooking and stir fried it; the glaze was really nice.

I thought there weren't nearly...

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