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JS0513 "Couch Potato in Training" (Arvada, CO USA)

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Paul Kirk's Championship Barbecue Sauces: 175 Make-Your-Own Sauces, Marinades, Dry Rubs, Wet Rubs, Mops and Salsas
Paul Kirk's Championship Barbecue Sauces: 175 Make-Your-Own Sauces, Marinades, Dry Rubs, Wet Rubs, Mops and Salsas
by Paul Kirk
Edition: Paperback
Price: CDN$ 15.95
51 used & new from CDN$ 0.01

5.0 out of 5 stars A Must-Have for Serious Barbecuers, July 25 2003
If you occasionally throw a slab of ribs on a grill and just need a recipe or two for a marinade or rub, skip this book and buy Ron Lutz's book "Whatcha Need to Know to Barbecue Like a Pro" or just pick up a general-purpose cookbook. If you're into true Barbecue (temperatures below 250 degrees, 5+ hours' cooking time, and barrel smokers, water smokers, and the like) and you like guests to 'Oooh' and 'Aaaah' over your Barbecue prowess; or if you'd like to know enough to make up your own rub, mop, marinade and finishing sauce recipes, definitely buy Paul Kirk's book. He explains how to create your own recipes for each of these categories, then throws in a bunch of standard and exotic recipes to use as a starting point.

The Pianist (Widescreen) (Bilingual) [Import]
The Pianist (Widescreen) (Bilingual) [Import]
DVD ~ Adrien Brody
Offered by OMydeals
Price: CDN$ 47.93
30 used & new from CDN$ 0.01

3.0 out of 5 stars No New Insights, July 25 2003
The Pianist shows the cruelty, the inhuman treatment of the Warsaw Jews by the Nazis during World War II. It delivers what it promises -- the story of a Jewish refugee, forced into hiding as the Nazis methodically isolate and exterminate the Jewish population. The main problem with this film is that, like car chases and graphic violence, the subject has been revisited so often that very few movies break any new ground. We see the refugee, Wladyslaw Szpilman, reduced from cavalier indifference to a desparate effort to survive. A number of people help him, feed him, hide him, including a German officer. Alas, he seems focused only on saving his own skin. We watch with him as Jewish partisans fight the Germans in a lopsided match; we see Polish citizens risking their lives to hide Jewish refugees. Unlike "Schindler's List" or "The Garden of the Finzi Contini's", there seems to be no message beyond "Look what horrible things happened to these people" -- not a startling revelation to most movie-goers. The movie is well-made, though a bit long. Be warned, the 'R' is for a little off-color language and a LOT of graphic violence. I didn't see any good reason for the Academy Award nomination other than as a comeback vehicle for Roman Polanski.

We Were Soldiers
We Were Soldiers
5 used & new from CDN$ 11.68

5.0 out of 5 stars A view from the belly of the beast, Sept. 28 2002
This review is from: We Were Soldiers (VHS Tape)
I'm not a veteran -- of any conflict. So I can't say how realistic 'We Were Soldiers' is. But it was a very emotional experience, and I'm not an emotional sort. I'm a contemporary of the Vietnam veterans, and this film really drove home the suffering, the fear, the horror many went through on behalf of an indifferent, sometimes hostile nation. The film really attempts to humanize both sides in the battle. This isn't an old 1950's 'fearless Audie Murphy slaughters thousands of the enemy as they charge his position' kind of war movie. Yes, there are lots of gory special effects. But the real message is 'These were men who did what their country asked of them, despite the risk. These were families who lost loved ones in a war many of us didn't really understand or want to know about'.

Marinades: Dry Rubs, Pastes and Marinades for Poultry, Meat, Seafood, Cheese and Vegetables
Marinades: Dry Rubs, Pastes and Marinades for Poultry, Meat, Seafood, Cheese and Vegetables
by Jim Tarantino
Edition: Paperback
34 used & new from CDN$ 1.96

5.0 out of 5 stars Best-ever book on marinades, Jan. 11 2001
I use this book a lot. I've never been disappointed with any of the marinade recipes. Every one I've tried works great. There's also a handy table in the back to help you locate marinades for pork, beef, chicken, or fish/shellfish. I've also enjoyed the pineapple salsa and corn salsa recipes with seafood.

Title: Oils and Vinegars
Title: Oils and Vinegars
by Jean-Francois Plante
Edition: Paperback
10 used & new from CDN$ 1.05

2.0 out of 5 stars Small book -- smaller amount of information, Jan. 5 2001
This book promises to educate the reader about oils and vinegars - particularly flavored oils and vinegars. The book includes 10 recipes for flavored oils, and 5 for flavored vinegars. Other than an exhortation to 'user your imagination', there are no general formulas for flavoring either medium. A recipe for 'truffle oil' calls for 3 black truffles. The reader isn't cautioned that this will cost about $270 and will produce 2 cups of this flavored oil.
The balance of the book is color photographs, recipes, and meandering discussions of the history and use of oils and vinegars. The recipes are perfunctory -- apparently the author assumes his audience are skilled cooks. The West Coast cous cous recipe, to accompany chicken breasts, has no instructions for preparation. The Risotto recipe calls for 'browning then sweating onions and garlic'. Sweating and browning are opposed techniques. Elsewhere, the author calls for candied mangoes, grapes, and other fruits, but neither suggests where to get them nor how to prepare them. Jim Tarantino's book 'Marinades' and Irma Rombauer's 'Joy of Cooking' both contain more succinct, helpful information on flavoring oils and vinegars, with less verbal 'fluff'.
About 1/2 the book is devoted to color pictures. Although attractive, only 1/3 of these deal with presentation and a number of these are duplicates. The useful information in this book could have been produced in a 30-page pamphlet.

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