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Aug 19, 2012 in Food Network Community Toolbox 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 in Food Network Community Toolbox 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...”