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    Wu & Newt

    San Francisco expatriates in WA

    Chef #277434

    San Francisco expatriates in WA

    Joined: Dec 25, 2005

    13 reviews by Wu & Newt

    1 - 10 of 13 sorted by Date | Rating | Helpful

    Reviewed Blackberry Nectar
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      |  By Dreamgoddess

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    "I have not tried the recipe, but wanted to comment. Tartaric acid and cream of tartar are not the same thing. Cream of tartar is a weak salt derived from tartaric acid, when it is half-neutralized with potassium hydroxide. If you want to substitute cream of tartar for tartaric acid, it will require twice as much cream of tartar than is called fo..."

    Oct 19, 2011 on Food.com

    Recipe #42123

    Reviewed Kittencal's Rich Homemade Beef Stock (Crock-Pot or Stove Top
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      |  (1 person found this helpful) |  By Kittencalskitchen

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    "I have used this with both beef and lamb as the meat/bones in this. I agree with several of the other reviewers, as I feel it is a bit bland, but not too bad (hence the 4 stars: 5 for ease, 3 for taste. To compensate for the blandness I have begun to make it with a few changes. I use fresh herbs instead of dried (adding thyme to the parsley ca..."

    Sep 14, 2011 on Food.com

    Recipe #80434

    Reviewed Crock Pot Chicken Taco Meat
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      |  By * Pamela *

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    "Simple and excellent. We used boneless, skinless chicken thighs."

    Dec 17, 2008 on Food.com

    Recipe #4957

    Reviewed Harissa
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      |  (1 person found this helpful) |  By Dib's

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    "I really like this recipe for harissa, as it calls for items which we generally have lying around which makes it convenient. However, I am giving it only 4 stars because it is not very specific about suggested varieties of peppers, which can effect the heat and volume dramatically. We use a combination of guajillo for bulk and some arbol or thai..."

    Oct 16, 2008 on Food.com

    Recipe #10251

    Reviewed Carrot and Harissa Puree
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      |  (1 person found this helpful) |  By currybunny

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    "We have made this numerous times and love it. We change the proportions some, like putting way more harissa in than called for, but I bet it would be good as written. And if the carrots are not very sweet, we sometimes add a touch of honey or sugar, not to make it sweet as much as pump up the carrot taste a bit."

    Oct 16, 2008 on Food.com

    Recipe #134795

    Reviewed Pan Seared Moroccan Salmon
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      |  By Sharon123

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    "I baked instead of seared this, mainly because I had a whole side of salmon and was feeling lazy, but it was excellent. I made a fairly large amount of the paste (using the proportions in the recipe of course which I spread on the flesh side and baked in a rimmed baking sheet at 450ยบ for 10 minutes (it was about 1" thick at the thickest. As a..."

    Jul 15, 2008 on Food.com

    Recipe #158351

    Reviewed Cranberry Apple Relish
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      |  By Mirj

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    "This is an excellent and simple recipe. I did not have grape juice, so I used apple cider. I had only braeburn apples on had, so I used them. I reduced the amount of sugar to 3/4 cup because of the cider and sweeter apples."

    Dec 12, 2007 on Food.com

    Recipe #41991

    Reviewed Soft Ginger Cookies
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      |  By hkgriffith

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    "These were very good. Nice and soft, lightly crisp on the edger. I plan to add more ginger next time, perhaps some fresh, since I like a stronger/sharper ginger taste."

    Sep 1, 2007 on Food.com

    Recipe #46292

    Reviewed Steamed Mussels in Coconut Milk
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      |  By evelyn/athens

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    "This is an excellent recipe. I had no cayenne, so I used ground pequin peppers. Yummy. Had with Chucumber (I used recipe #187803."

    Apr 23, 2007 on Food.com

    Recipe #188064

    Reviewed Flageolets En Pissenlits (Beans With Dandelion Greens
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      |  (1 person found this helpful) |  By Chef Kate

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    "Well, I don't have fresh beans like sweetpea, but I concur with the review. This is an excellent recipe. I have made this recipe several times. I too ended up with too much liquid the first time, but I drained some off and cooked a little longer. I use fresh herbs, substituting extra thyme and some tarragon for the savory (since I never have a..."

    Apr 12, 2007 on Food.com

    Recipe #139844

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