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"Oh is this a joke? Ha Ha Ha. . ."
Mar 30, 2008 on Food.com
"Sorry, but it just isn't jerk that I remember. It does have the spices, but the molasses doesn't quite fit and it lacks the smokey peppers truly define jerk, preferrably scotch bonnet or habaneros to substitue."
Jul 28, 2007 on Food.com
"I tried this recipe and I thought it was okay, later I thought it was missing something, I decided it was garlic - lotsa garlic that is typical of greek or mediterranean foods, and parsley too. As for the preparation, it was easy to make, but I decided not to pound the chicken in plastic. All in all, it was good, but I'd add a bit more gahlic..."
Sep 7, 2005 on Food.com
"This brine is the best! I substituted Splenda for the sugar and added some dried hot peppers to a few of the quarts just for variety. I'd definietely make it again. Thanks for the post."
Aug 20, 2005 on Food.com