"I did this with chicken only, because the cost of skirt steak in my local Shop Rite is $4.00/lb MORE than T-bones!! Ridiculous. Anyway, this came out better than I had expected. The lime flavor was pretty strong, but I thought that is what made it good. And we reduced the sauce for 25-30 minutes so that it was nice and thick! And, no surprise, we "

"VERY good chicken salad. Tarragon is the key. It gives the salad a dimension that nothing else could. And I love Emeril's Essense. It adds a uniqueness to every recipe of his. I wouldn't change a thing in this recipe.""

"This is funny. I printed this recipe in 2006, and have made it many times since then, but have never reviewed it. My printed recipe has a clear division as to where the marinade ends, and the rest of the recipe begins. (between "kosher salt...." and "peanut oil....") Food Network redesigned its website to the current form, I believe in 2008, and I have been very critical of how the recipes have been written since then. I am still critical. It is quite obvious the website is being written in a country where English is a second language. And if you combine that with the fact the Food Network is one of only a handful of major cable channels that has NO episodes available online, you can see that FN is an extremely arrogant network. So many recipes are so poorly written, that I am turning to them less and less often. I ran out of space for actual review: try this dish and judge for yourself."

"I chose this recipe, because I was looking for somewhere to use brown rice. I want to eat more of it for health reasons, but I absolutely cannot stand the taste. To me, brown rice tastes like chewing on a washcloth. (don't judge. you were little once) But in the end, I chickened out, and made this recipe exactly as written. I would add more carrots next time, but otherwise I wouldn't change a thing. Curry powder is becoming my new favorite spice. If anyone out there ever makes this soup with brown rice, please review it here. I would love to know how it comes out."

"We had such high hopes for this one, based on the reviews. I'm sorry, but we have to give this one thumbs down. We live in Pennsylvania Dutch country, so I'm embarrassed to say, we've never had curry before. So maybe is was the lack of familiarity that caused the problem, but...... Everything started out fine. The kitchen smelled great as we made the curry sauce. (is it called sauce?) The problem came when we added the "water to cover". Water does not any flavor to anything. Ever. By the time the chicken was cooked through, the sauce had not thickened. It was a thin, soupy mess, and the entire dish tasted like, water! All that great flavor was washed out by the massive amount of water. I'll bet this dish would be much better with a change in technique. We plan to try other curry recipes, because we're thinking it can be really good if done right. But this recipe did not work as written.

"Wow. From the very first time I saw this show, I wanted to make one of these 2 dishes (picked this one because we didn't remember the other needs 8 hours lead time) This was every bit as good as it looked on TV. And it was easier to make than I thought it would be. The dumplings were SO soft and delicious, and the broth was nearly magical. That being said, I have 2 minor quibbles with the recipe. I know we want an older chicken in order to get the connective tissue, but over 5 lbs. is just too big. After using all the broth and dumplings, I still had 2/3 of the meat left over. Second: Alton makes most of his dishes too salty. (go read the review of his pizza dough if you don't believe me) I would cut the amount of salt used in the pressure cooker down to half a tablespoon. I intend to make this dish over and over, and I would even serve this to company. It is just that good.

"I give this a 4 for originality and a 3 for taste. The coating was very light and airy, with a good crispyness. But a dunk in the lemon juice turned the crispy into soggy. Probably be better if the juice was just sprinkled on. I didn't even make the aioli; it didn't interest me. All in all, a pretty decent wing.

"Um.......where are the eggs? I READ ALL 160 FREAKING REVIEWS (so far, AND NO ONE EXPLAINS HOW TO COOK THE LATE NIGHT EGGS!!!!! And before you tell me how to cook them, PLEASE make sure you tell me how to lay them! (honestly people, the best set of reviews I ever read.