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Joined Date: Mar 08, 2011
Reviewed Buttermilk Fried Chicken
"This is an outstanding recipe for fried chicken. However, the recipe that Thomas Keller gave to Epicurious states that the zest, juice and shells of 2 lemons go into the brine. This recipe calls for 5 lemons. Which is correct? I used 2 lemons when preparing this dish, and it seemed spot on to me."
"This is an excellent rendition of Tartiflette. I don't know where Buttons4 shops, but Roblochon and creme fraiche are readily available in grocery stores where I shop in suburban Washington, D.C. If creme fraiche is not available and you don't want to substitute sour cream, you can combine 1/2 cup non-fat yogurt with 1 1/2 tablespoons lemon juice."
Reviewed Cranberry-Horseradish Cream
"Surely this is National Public Radio Susan Stamberb's mother-in-law's recipe for Cranberry Relish; she recites the recipe every year around Thanksgiving. The color is off-putting, but it's mighty tasty."
Reviewed Shrimp with Russian Dressing
"To K9srock. I think your recipe is spot on. I use the same ingredients to make Russian dressing, although I substitute chopped cornichons for the pickle relish. I am very disappointed in the Contessa's recipe; it's really not to her standards."
Reviewed Chicken Boudine
"This was a horrible, gloppy mess. Fortunately, I made it only for myself when my family was away; I would never serve them - or anyone else - a dish that I have renamed "Salty, Processed Rubber Bands". "
Reviewed Meatballs with Tomato Sauce
"The meatballs tasted like incredibly salty meatloaf -- 2 tablespoons kosher salt!? Ugh. The tomato sauce was tasty but hardly amounted to 1 gallon. My sauce was more like 4-6 cups."
Reviewed Roasted Tomato Caprese Salad
"This dish was disappointing. It lacked the fresh taste of caprese salad. The tomatoes were soft and overly sweet. It was not well received by my dinner guests, however I am going to turn it into a tomato sauce for pasta and believe it will be quite nice. I am a huge fan of Ina Garten's recipes -- this just didn't cut it for me."
"This dish is very heavy but tasty. But why is it called "Roast Pork Chops..." when the chops are fried?"