hipcook's Profile

Joined: November 14th, 2009


Latest review:

November 2nd, 2019

Sticky Asian Salmon from Sous Vide Supreme

I've been making an ersatz Asian-ish salmon for a long time, with a doctored Hoisin/vaguely teriyaki-ish glaze. This recipe doesn't have that level of sweetness in it, but my family reports that's a good... read more >


recipe reviews (239)
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hipcook's Reviews


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5 recipe(s) reviewed. Showing 1 to 5Sort by: Title | Date | Rating

The Frugal Gourmet on Our Immigrant Ancestors

By Jeff Smith
Avon - 1992

15th November 2009

Armenian Hand-Rolled Sausages (Luleh Kabob) : page 72

I think of this as a fun recipe for mini-meatloafs - "sausage" really gives me different ideas. Easy and fun to make, and an ideal size if you like "meatloaf" sandwiches later in the week.

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6th June 2016

Beef Bulgogi : page 297

What a keeper of a recipe! It had never occurred to me that the rich, spicy taste of bulgogi came from a mere 30-minute marinade. My first attempt came out too salty; notice that "sesame salt" is made of far more sesame seeds than salt. I might also play with the heat a little; a sweet-spicy sauce like Sriracha might mellow the spice a little more to my son's liking. Definitely would benefit from an acidic side dish.

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22nd March 2013

Irish Soda Bread : page 233

I made this as an activity with my son, so the fact that it baked up dense and kind of doughy is probably from overmixing. That said, the flavor isn't quite what I'm used to for soda bread. I suspect my mom used more sugar than this recipe calls for. Maybe that's the difference between an Irish rustic quick bread and an Irish-American special occasion dish. I will make it again, if only to see if I can get the texture right.

useful (1)  


17th September 2017

Polish Stuffed Cabbage (Galumkis) : page 412

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27th January 2019

Scottish Eggs : page 495

Pretty solid recipe. I might like a little more advice on good seasonings to add to the sausage. The technique of flouring the hard-boiled eggs to make the sausage stick to them better is genius and I don't know why every recipe doesn't include this trick. We also found that, if you don't want to deal with deep-frying, it's perfectly acceptable to use enough oil to get about halfway up the Scotch egg, and flip them at about 4-5 minutes.

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