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Aug 19, 2012 on FoodNetwork.com
“They mean it when they say to wait for it to cool. I cut into mine too early and the dish filled with thin liquid right away. On the evening I cooked this, I thought it was pretty lousy. A soupy mess.
The next day as leftovers? Tasty. Creamy, great texture. I'm not sure I agree with their suggested technique for cooking the leeks...”
Reviewed Gyro Meat with Tzatziki Sauce
Apr 10, 2011 on FoodNetwork.com
“I've made this recipe many times with great results. I would add a few notes though:
If you don't want to deal with the whole rotisserie, brick thing, it works perfectly well to cut off some thin slices of the meat and fry them up in a pan.
Also a cheaper and healthier alternative to lamb that works shockingly...”