De Austin
recent activity
JovialSoup3694
marked
De Austin’s
Seitan Wheat Meat (Vegan Meat Substitute)
review helpful.
De Austin
submitted a recipe for
"Hot Apple Pie" Drink.
De Austin
reviewed
Deborah Mackenzie’s
Seitan Wheat Meat (Vegan Meat Substitute).
I used garlic powder instead of granulated garlic. I used soy sauce instead of liquid aminos. I would make it again.
Helpful (1)
De Austin
reviewed
Lex’s
Brown Sugar and Pineapple Glazed Ham Recipe.
This was simple and a great go-to for a quick glaze. I used a smoked, bone-in ham. I think the smokiness was a perfect complement to the sweetness of the glaze. I used two cans of pineapple chunks, and I did not do the toothpick part.
Helpful (0)
De Austin
reviewed
Rebecca McKinney’s
Papaya Bread with a Twist Recipe.
Perfect. I made my own crystalized ginger, added a 1/4 t of vanilla extract because I love it so.
Helpful (0)
De Austin
reviewed
Reynolds KitchensR’s
Roasted New York Strip Steak with Chimichurri Sauce.
I made it exactly as instructed.
Helpful (0)
Personal Recipes
1
Ratings & Reviews
9
Seitan Wheat Meat (Vegan Meat Substitute)
I used garlic powder instead of granulated garlic. I used soy sauce instead of liquid aminos. I would make it again.
Helpful (1)
Brown Sugar and Pineapple Glazed Ham
This was simple and a great go-to for a quick glaze. I used a smoked, bone-in ham. I think the smokiness was a perfect complement to the sweetness of the glaze. I used two cans of pineapple chunks, and I did not do the toothpick part.
Helpful (2)
Papaya Bread with a Twist
Perfect. I made my own crystalized ginger, added a 1/4 t of vanilla extract because I love it so.
Helpful (1)
Roasted New York Strip Steak with Chimichurri Sauce
I made it exactly as instructed.
Helpful (5)
Arroz Con Pollo
Made it the way it was described, including raisins. I omitted raisins the first time, and it was good, but with the raisins there's minor sweetness that rounds out the dish. I added peas to the rice
Helpful (0)
Char Siu Bao (Steamed BBQ Pork Buns)
The taste is exactly what I wanted! I ate them when I was young, in Hawaii, where they are called Mana Pua. The dough is STICKY. I had to really flour my hands and the prep surface to minimize the tackiness. I thought the meat to dough ratio was just right. It was easier to pull apart - rather than cut - the portioned dough into 12 pieces. The dough was so sticky that my prep method evolved into flattening the dough pieces, putting the meat on top, then lifting the edges to pinch the top closed, then twisted it a couple of times (idea from another website during my research). I am very happy! Store-bought can be so expensive plus sometimes you get only a tiny bit of meat in a mountain of bread. :)
Helpful (0)