By adampearse on 2/25/2013
Can someone explain to me how the scallions are supposed to be added? I'm totally confused by the ingredient as listed: "scallions, chopping the white part." Does that mean to not include the whites? Or only include the whites? Or chop the white part and not the other part but add it all in? Also, what's the best way to heat this back up? I tried the oven, but could it work on low heat on the stove too?
By wavsurfer on 11/22/2010
this recipe worked for me. it was delicious and comforting and perfect for the season. thank god for braised chestnuts. It reminds me of my mom's old "1-2-3-4-5 Chinese spare ribs" recipe, something every bachelor learns to feed himself. apples, pears, nuts, meat = autumnal tasty. like most braised dishes, this one was better the 2nd day, as mentioned in the recipe. readers, ignore that first reviewer. how can something be salty AND bland? "no history in the sauce", "lifeless"? so you've watched a few reruns of Top Chef or Hell's Kitchen and think you know food and cooking? You like throwing around phrases "nice balance" or "a touch more acid"? or you've "read" a lot about David Chang and Momofuku online and decided you don't like him? stick to your armchair-cooking and stay out of the kitchen.
By skeeternyc on 11/16/2010
Overall I wasn't too happy with this recipe. I thought it would be a little more memorable or cozy like comfort food. In the end it was just too salty and a bit on the boring side. I felt no history in the sauce. It was kinda lifeless. I wish it tasted more bright.