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"Could be a really excellent dish. Needs some careful balancing. The sage + slightly browned butter + garlic yields a flavorful butter: probably it's best to taste this before proceeding. The salmon is already salty, so just a few pistachios is plenty. The whiskey and lemon can be doubled, and stirred in at the last moment.
Not a si..."
"Ingredients aren't authentic. For dry sherry use Shaoxing wine, available in any Chinese market. (Does not taste like sherry.) For vinegar use rice vinegar. (Do not use cider vinegar.) Do not use ketchup or Worcestershire sauce. I am not a fanatic for accuracy, but why adulterate some ingredients and not others? This is a mixture of Chinese-Americ..."
"I just had this recipe in Chongqing. The ingredients are about right, but the fish is literally completely invisible, drowned and sunken at the bottom of a big bowl of chillies, with a good one-half inch of flaming red oil on top of the broth. You have to dig to find it. That's a Chongqing custom. It makes a spectacular dish!"
"Recipe is good, but be careful of the spices: chili powder, paprika, and saffron are hard to balance. I'd recommend a little paprika, more saffron, and add the basil and chili at the end to make sure it's the way you like it. My tongue, at least, was baffled by the battle between paprika, basil, and saffron."
"Excellent dish. The crucial thing is not to cover the ingredients; we used 1/4 cup olive oil, and then, five minutes later, 1/2 cup of champagne. It bubbled up over the ingredients, turning yellow with saffron. We didn't add water, so some of the potatoes and fish steamed rather than boiled."
"I agree with the first review; this is a wonderful dish. And I really appreciate the specificity of the ingredient: pimenton de la vera is utterly delicious, and the garlic and orange "stuffing" is tremendous. I used three times the amount of garlic. I would also recommend making double the pimenton and saffron mixture; heat some so it releases it..."
"I thought I should add something a little more positive. Kumys (to give it the spelling closest to the Cyrillic) is also a national dish in Kyrgyzstan. There, it is served with sheep's meat (cut into large pieces, bone on) and a clear dill soup with oil. Kumys can be astonishing: it's like hard cider mixed with milk (and maybe a bit of vinegar). B..."
"Excellent, simple soup. Another celeriac soup recipe on Recipezaar is served cold, with buttermilk; you could do the same with this for leftovers. We reserved some cubes of celeriac to give the soup additional texture, and we omitted the butter. We garnished the soup with very thinly sliced scallions, a dash of cumin, and a sprinkle of black peppe..."
"Very good recipe; the whole family liked it. There coulde be more ginger and garlic -- we used 7T and 4 cloves -- and the soy could be dark soy, because this is a variation on a Chinese dish which would me made with dark soy.Great with sushi rice."
"This is a wonderful recipe, but it needs a warning: 5T of ginger and 5 cloves of garlic is intense for people who aren't prepared for it. And what in the world is "nummus"? It must be one of the rarest words in the world. Googe says it's a kind of Roman coin, and then the third Google entry is... this recipe!"