The Ducks Guts' Profile

From: Melbourne, Vic Australia

Joined: March 26th, 2010

About me: Just in case my mother finds this website, I don't buy all my cookbooks new. A lot are second hand from garage sales and op shops. One of my favorites is a 1960's high school cookbook from Malaysia bought from a garage sale. I use to love the Time-Life Good Cook series and the Food of the World series, but I haven't had a lot of success cooking out of them. They are wonderful to read tho', so they are still in the bookshelves, and not relegated to storage.

Favorite cookbook: Thai Food by David Thompson

Lentil Soup from A Month in Marrakesh

A good plain soup which made a large potful. I made it with water, not stock, and it still worked, which is always a good sign. read more >

recipe reviews (154)
book reviews (14)
useful review votes (56)

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The Ducks Guts' Reviews

154 recipes reviewed. Showing 151 to 154Sort by: Book Title | Date | Rating | Recipe Title

Delia's How to Cook: Book Three (Bk.3)

By Delia Smith
BBC Books - 2001

Good, not as good as the sour cream and bacon version I usually make, but we really needed a change. Again, it was very easy to make. I didn't have any shallots or chives, so used a quarter very finly chopped brown onion and two spring onions. Also, the potatoes were from a sack a friend had given as a gift (he lives in the country), so I have no idea what they were. They fell apart a bit, but still tasted good.

useful (0)  

Arabian Flavours: Recipes and Tales of Arab Life

By Salah Jamal, Elfreda Powell
Souvenir Press - 2004

Made this with pumpkin instead of cauliflower, and it worked quite well. The method seemed a bit odd, and I ended up cooking the chicken and pumpkin together, and for quite a bit longer then the stated 10 minutes. It was cooked after 10 minutes, but it hadn't developed a "stewy" aspect. A poor way of putting it, but I can't think of a better. This recipe (or, rather, the book), had no recipe for the fulful bhar spice mix other than a vague description, so I ended up googling baharat spice recipe (a suggested alternative) and using the one on http://www.gourmetfoodsource.net/baharat.htm. Rather annoying. Also next time I would double the spices but I like spicy food.

useful (2)  

Stylish Indian in Minutes: Over 140 Inspirational Recipes

By Monisha Bharadwaj
Kyle Cathie - 2002

Worked well, despite my initial doubts about the sugar and yoghurt. You cannot taste the sugar, and the meat did sort of brown in the yogurt. I didn't have any garam masala, and resorted to a bought curry powder but fortunately it didn't end up tasting like curried egg sandwich, which is what it first smelt like.
Cooked in the pressure cooker, 12 minutes on high with natural release and 250 ml water (more then the recipe). There was no sauce, so I only just scraped it in with the water.

useful (1)  

Land of Plenty: A Treasury of Authentic Sichuan Cooking

By Fuchsia Dunlop
W.W. Norton & Co. - 2003

Good, not too dry as some dumpling receipes can be.

useful (0)