elkvlt

11/10
We greatly enjoyed this and wish we made more.
- We ommitted the bacon due to personal preference
- Carrots were cut a bit finner than called for, chunkier would have been better.
- Used a full sodium chicken stock mix and it was almost too salty once it reduced; 3 tbs mix to 3.5 cups water. Adjust next time.
- I liked the flavour before adding the rue and after adding, might try corn starch next time. But the rue did help reduce the saltiness so that was nice.
- I'd like to add some peas at the end next time just for the sake of liking peas in stew.

5/10
- I was testing a recipe for my uncle. My grandma used to make this when he was a kid. He tried it and loved it. Me not so much.
- I used 1 very large cucumber instead of two.
- 1tbs salt was not enough in my opinion. Or perhaps there is a bit too much sugar or not enough vinegar? The dressing is a bit sweeter than I want.
- Maybe more garlic would help.
- I garnished with feta just cause and it was fine. Didn't really add anything
- I don't have a mandolin so I had to do it by hand, I can see where a mandolin would be good, thin slices seem like they'd be better
- The dressing is really good. I was shocked. Very light and refreshing.
- I'm just eating it on it's own but I can see why it'd be really good with heavy meat dishes.

11/10
- My partner absolutely loved this, I thought it was good but not mind blowing
- Couldn't find tidbits so I bought a tin of crushed pineapple
- Partner doesn't like pineapple so I just used the juice and put some leftover fruit on my own dish. I think I'll just add the crushed fruit in next time, it'll mix with the sauce well.
- Used strips instead of chunks so I didn't need to precook the chicken as long and left it a bit pink. It cooked fully in the sauce at the end.
- Had to crank the heat and reduce the sauce quick so nothing got overcooked.
- Served with white rice cooked with a chicken stock cube.