Commenter

John Levon

Latest Comments

Sichuan-Style Braised Eggplant With Pickled Chilies and Garlic (Yu Xiang Qie Zi)

Good trick with the aubergine - will borrow - but this waaay too vinegary for us.

Real-Deal Khao Soi Gai (Northern Thai Coconut Curry Noodle Soup With Chicken)

This is good, but I don't get how your paste above is the right colour: the turmeric is totally blasted by the coriander stalks, so I got a lurid green paste. I should have corrected with some Sriracha or something, but it was fine apart from the hideous colour. Where is it coming from in your recipe?

The Food Lab: How to Prepare Green Spring Produce

| "blanching more than one pea at a time"

Ha ha :)

The Best Chili Ever

Beans didn't soften: definitely pay attention to the comments about vinegar! 30 minutes picking out rock hard beans...

Light and Tender Potato Gnocchi With Sage-Butter Sauce

No salt in the dough? The one time I tried this, the gnocchi were really horribly bland. Are you attempting to counteract this with the "very well salted" cooking water? How much for example?

Scallops With Spicy Quinoa, Kale, and Pistachios

Agreed, there is not enough liquid in this recipe to cook the quinoa sufficiently. I'd probably double.

Also, *way* too much lemon.

Video: How to Poach Eggs, the Foolproof Method (Really!)

Unless you need some kind of special strainer, I think it's fine enough... Re egg freshness - they were clearly fresh enough to just do with the standard method. I don't have a nearby farm so can't really get fresher than what the shops have...

Foolproof 2-Minute Hollandaise

First time this worked great. Next two times (today) - total failure. I think I let my butter cool too much. So this is definitely not "foolproof".

Video: How to Poach Eggs, the Foolproof Method (Really!)

Tried again. Still doesn't work. Forget the strainer (it just means you lose most of the white) and stick to the normal method.

Perfect Prime Rib With Red Wine Jus

At least in my oven, 10 minutes was no longer near enough to get any kind of crust. Think you need a very good oven for this to work. The meat was also rather bland I thought :(

Skillet Pearled Couscous with Tomatoes, Feta, and Spinach

Very tasty. I added caramelized onions, crispy serrano ham, and toasted pine nuts to turn this into the kind of main meal we eat. I didn't need so much stock to cook the cous cous, so had to drain some.

The Food Lab Redux: How to Make Orange and Sesame Chicken at Home

@Timberbt Fuschia Dunlop uses potato flour all over the place in Every Grain of Rice, even suggesting it in preference to cornflour.

Video: How to Poach Eggs, the Foolproof Method (Really!)

grumble, why would you use the word "foolproof" ? There's always a fool like me who can find a way... still 0/3 with this method!

Tacos de Camarones al Mojo de Ajo (Sautéed Shrimp Tacos)

Nice, but yes, coriander, not parsley. Also, there's no way sliced onions would soften in 1 minute, so I kept it going for a few until they were.

Lamb Sausage with Pea Purée and Pea Sprouts

This tastes great, but in our house, one sausage would not be considered "dinner". A light lunch perhaps :)

Cilantro Fritters (Kothimbir Wadi)

Good flavours but I found these a bit dry...

Perfect Pan Seared Pork Chops

"High heat" - my shallots just burned right up. Not sure how this could work?

Jamaican Beef Stew with Rice

Very nice. Steak sauce doesn't exist in the UK, so replaced with a mix of Worcester sauce and a bit of ketchup...

Dinner Tonight: Sweet Potato Salad with Caramelized Onions and Guajillo Chile Dressing

I don't know if there are typos, but this was pretty unpleasant. That's a LOT of oil (2.5 tbsp per portion) and you end up with really greasy, partially deep-fried, potato. Also, there's no way it was going to cook through in 10 minutes.

Flavour combo makes sense though...

Chinese Pepper Steak (Stir-Fried Beef with Onions, Peppers, and Black Pepper Sauce)

Far, far, too much sauce in this recipe. Washes away all the flavour of the tasty ingredients. Would halve or even third :/

Pork Tenderloin Cordon Bleu with Mushroom-Mustard Cream Sauce

Really tasty. I missed the 'meat mallet' bit, so was a bit confused about how to shape it, so ended up just rolling the tenderloin over once. Still worked fine. A bit of a shame that the crust gets damaged when removing the string, but never mind.

Also halved the recipe, so the oven part was only around 20 mins before hitting 62C.