tag:blogger.com,1999:blog-11124116.comments2023-03-15T06:04:37.978-05:00Just CookingUnknownnoreply@blogger.comBlogger12125tag:blogger.com,1999:blog-11124116.post-77560101493846483102013-03-29T10:49:39.019-05:002013-03-29T10:49:39.019-05:00Thank you for your information. I am very happy t...Thank you for your information. I am very happy to find out I can freeze my mushrooms.<br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-11124116.post-74669556740785234922013-01-27T15:35:34.088-06:002013-01-27T15:35:34.088-06:00This is my new favorite fried chicken. I have mad...This is my new favorite fried chicken. I have made the recipe several times and it never disappoints. Thank you for posting!<br />Christinahttps://www.blogger.com/profile/05601554301458680021noreply@blogger.comtag:blogger.com,1999:blog-11124116.post-77855797812165147362012-06-06T14:45:49.408-05:002012-06-06T14:45:49.408-05:00I'm from cleveland, and have always loved Kuch...I'm from cleveland, and have always loved Kuchen, Kolatchkis and feffernuessen, I moved out west and you can't find it out here. so I have to make my own. (the kuchen i was lucky with as my family has used a wonderful recipie for generations) I tried a previous kolatchki recipie that only called for 3 cups of flour. they turned out way to doughy instead of being flakey. This recipie is perfect with the 4 cups. they turned out beautiful!!!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-11124116.post-36777575855187291912011-10-29T15:47:33.545-05:002011-10-29T15:47:33.545-05:00I'd make it without the sherry first, that'...I'd make it without the sherry first, that's a nice sounding sauce.The Angry Lurkerhttps://www.blogger.com/profile/01227314379603418332noreply@blogger.comtag:blogger.com,1999:blog-11124116.post-11412460617452481202011-06-09T12:05:50.098-05:002011-06-09T12:05:50.098-05:00Thanks yes it was tasty and very colorful owning a...Thanks yes it was tasty and very colorful owning a camera to capture my dishes would new great. Unfortunately it is not an option at the moment due to being seriously underemployed to unemployed after an accident in 2008 and resulting complications. I am 229 days 12 hours and 57 minutes away from retirement and my wages would make a Haitian day laborer walk away shaking his head saying "No thanks, I get paid to work."Anonymoushttps://www.blogger.com/profile/09744800442634708263noreply@blogger.comtag:blogger.com,1999:blog-11124116.post-56373981820899322492011-06-09T03:43:00.577-05:002011-06-09T03:43:00.577-05:00Sounds tasty, could do with some pictures, sorry i...Sounds tasty, could do with some pictures, sorry if you don't have a camera.The Angry Lurkerhttps://www.blogger.com/profile/01227314379603418332noreply@blogger.comtag:blogger.com,1999:blog-11124116.post-81207383760656237742010-12-24T08:38:43.352-06:002010-12-24T08:38:43.352-06:00This is my first time making fried chicken and you...This is my first time making fried chicken and your recipe is just delicious. Thank you for sharing it!eeny meenyhttps://www.blogger.com/profile/07946856462857038792noreply@blogger.comtag:blogger.com,1999:blog-11124116.post-42651258315635945272009-02-26T23:13:00.000-06:002009-02-26T23:13:00.000-06:00As I always slice the eggplant to extract the juic...As I always slice the eggplant to extract the juice, I cooked the slices in olive oil in a pan. Later when they are all done a lot of the olive oil seeps out and you can use it to saute the garlic. It was delicious.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-11124116.post-26693556676953513422007-10-18T01:49:00.000-05:002007-10-18T01:49:00.000-05:00Personally I like the strong garlic taste. though ...Personally I like the strong garlic taste. though I did play with different ideas/ I did try oven roasting the garlic instead of pan browning. The flavor was muted but complex. The beauty of these recipes is the variation in flavor from family to family.Anonymoushttps://www.blogger.com/profile/09744800442634708263noreply@blogger.comtag:blogger.com,1999:blog-11124116.post-59767658925627042272007-10-18T01:38:00.000-05:002007-10-18T01:38:00.000-05:00I agree the charred flavor makes it taste better. ...I agree the charred flavor makes it taste better. When weather permits I use a small gas grill to char them outdoors. I like Alton Brown's flower style steamer over a burner for open flame charring on a stove top.Anonymoushttps://www.blogger.com/profile/09744800442634708263noreply@blogger.comtag:blogger.com,1999:blog-11124116.post-31219535328560015162007-07-28T23:01:00.000-05:002007-07-28T23:01:00.000-05:00Great recipe again. I started browning the garlic,...Great recipe again. I started browning the garlic, because if you don't the next day it tastes a lot more garlicy.phraedushttps://www.blogger.com/profile/05116030531102356750noreply@blogger.comtag:blogger.com,1999:blog-11124116.post-1527980839795110652007-07-28T22:56:00.000-05:002007-07-28T22:56:00.000-05:00This is a pretty good recipe, it worked well (I'm ...This is a pretty good recipe, it worked well (I'm eating it right now). However, babaganoush means _Burnt_ eggplant dip. So rather than put it far away from the flame, put it as close as possible. If your lucky enough to have a gas stove/cooktop, then char the skin of the eggplant on the raw flame (using tongs). Then, when you put it in the food processor, leave the skin on. That's what gives it that great burnt taste.phraedushttps://www.blogger.com/profile/05116030531102356750noreply@blogger.com