• Joined March, 2012
  • Intermediate Home Cook
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My Most Recent Ratings

Memere's Mashed Potatoes

Memere's Mashed Potatoes

When I started cooking many years ago, I ruined some mashed potatoes by trying to make them in a stand mixer- the result was gluey and gross. I guess a hand mixer is the way to go, because I've made these twice and they're fluffy and delicious. The last time, I used 3 large russet potatoes, 2 tbs butter, and 3/4 cup of milk- perfect for a quick weeknight side dish. When I made them for the holidays I used a lot more butter. — blueskier 11/29/2012
Garlic and Rosemary Green Beans

Garlic and Rosemary Green Beans

Based on other reviews I tried it with only 1 tablespoon oil, and it worked fine. Great flavor. — d2x2 10/4/2012
Salisbury Steak

Salisbury Steak

4 stars as-is, but 5 star potential. My 4 patties ended up very thick, with the result that I had some crunchy bits of onion, even having cooked for 5 minutes per side. I think next time I'll add the steaks back to the pan to simmer in the sauce for a a couple minutes, and maybe make 6 patties so they're thinner. The sauce was a bit bland, another reviewer suggested garlic, the next time I make these I'll use some and add Worcestershire sauce as well. — bestgrammy 10/4/2012
Roasted Red Potatoes

Roasted Red Potatoes

Easy and flavorful. I'd recommend checking after 20 minutes, maybe my potatoes were small, but they were a bit overdone after 30 minutes. — cflb769 10/4/2012
Sauteed Green Beans with Garlic and Herbs

Sauteed Green Beans with Garlic and Herbs

Delicious and easy. I've made this several times now; it's going to go into my regular rotation. — Lnelson61 6/8/2012
Pulled Pork Carnitas Style

Pulled Pork Carnitas Style

This is my recipe so this is not an unbiased review :) It's easy, has a quick prep time and mostly unattended cooking, and tastes amazing. I created this from a variety of different recipes I found online, incorporating methods and ingredients from a variety of sources, and through trial and error found the best way to make it in the pressure cooker. — FuzzySapiens 4/21/2012
Butter seared sirloin

Butter seared sirloin

I can't imagine using ALL that salt for two tiny steaks. I used 2 teaspoons each of salt, pepper, and garlic powder for 3 times the amount of steak (2.5 lbs) and it was still a bit salty. The ingredients are good, the cooking technique is good, but the proportions on the rub are WAY off. The steak turns out much juicer if you let it marinate for at least an hour. It gives the salt time to penetrate deep into the meat, and then gives the meat the chance to reabsorb the fluid that's drawn out. A shorter rest will only draw fluid out, leaving the steaks drier. The butter and oil work wonders at producing a flavorful crust without drying out the sirloin, which is a leaner cut of meat. Next time I make this (with the adjusted amount of spices), I'm going to make sure I have some wine on hand to deglaze, because I think what's left behind would make an amazing pan sauce. — charlinde 4/19/2012

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