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"This is at best ok as a lazy way to make the soup.
Sorry but if you have to add sugar to the onions you truly don't know how to make it. The sweetness comes from the sugars in properly caramelized, well browned, but not burned, onions. The process takes longer over medium heat with lots of stirring and some attention (the darker you can get th..."
Feb 25, 2012 on Food.com
"This is amazing. Since I have a hot smoker, I just dispensed the smoked salt (just used Kosher and liquid smoke to the bin and baked the ribs, rubbed. as per your reciope, using apple wood. I just perforated the foil liberally with a fork so the smoke could infuse and flavour. Next time I'll try my own rubs and sauce. This recipe is something exc..."
Feb 6, 2012 on Food.com
"Outstanding as it is. If you need to make adjustments as per your taste, feel free to do so. A recipe is no more than a guide. Break your mother's cardinal rule and play with your food to make it to your taste or simply reject it. It comes down to personal taste."
Nov 29, 2011 on Food.com
"Excellent. First made it as is but I also tried it by adding ground peanuts and Sriracha chili sauce to the marinade, scored (defatted strip loins and marinated them for 12 hours. Cut the steaks into 1/4" strips and threaded them onto skewers a la satay sticks. Grilled over high heat to desired doneness these were heaven. Cook the marinade down a..."
Jul 12, 2011 on Food.com
"add aples, peaches or apricots abd tou have KILLER"
Dec 29, 2009 on Food.com
"excellent with mash potatoes add glazed carrots"
Mar 11, 2009 on Food.com
"Excellent! A house standard now. I halved the mayo and subbed an equal amount of sour cream, added 1/2 tsp Dijon mustard, chopped fresh cilantro and substituted roasted garlic for the powder and used the whole thing as a base. Just add 2 tbsp to a very basic wine vinegar, olive oil vinaigrette. the base does make an excellent dip for raw veggies. ..."
Mar 11, 2009 on Food.com