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Saved Recipe 10 Minute Tomato Sauce from America's Test Kitchen by ks100
Jul 25, 2011 on Food.com
Reviewed Ultimate Pizza Sauce
"This sauce is exactly what I was looking for! The flavors stood out, but complimented rather than overpowered ..."
Feb 8, 2011 on Food.com
Reviewed Falafel With Taratoor Sauce
"We had to cut our trip to Egypt short due to the protests, so I was looking to cook some meals that we should ..."
Feb 7, 2011 on Food.com
Reviewed Fried Chicken
"I finally have moist-on-the-inside-and-crispy-on-the-outside fried chicken! Thank you Alton Brown! The big changes to my usual routine included the buttermilk soak (I only did 1 hour this time, but I'll do it overnight when I remember), using vegetable shortening for the oil (I generally refuse to cook with this stuff, but decided frying would be okay), and placing the finished chicken on a cooling rack instead of paper towels. I will continue to use these tips in the future.
I probably used half of the spice rub and saved the rest of it for the next time I have fried chicken (for the paprika, I used 4 teaspoons hot paprika and 2 teaspoons smoked paprika.
I also watched the episode and got great tips for breaking down a whole chicken. My knife obviously isn't as sharp as his, but I easily shaved off 5 minutes of my usual time of 15 minutes.
Feb 3, 2011 on FoodNetwork.com
I'm a Georgia Peach, temporarily transported to Germany. Learning to cook Southern food here has definitely taught me a lot about making substitutions and making things from scratch.