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Joined Date: Feb 20, 2009
Reviewed Homemade Soft Pretzels
"I've made this several times and the last two I substituted beer for the water. Added a great depth to the flavor but the recipe is great the way it is.
I recommend! "
Reviewed Sausage, Apple, and Walnut Stuffing
"This stuffing goes perfect with Anne's "Brined Herb-Crusted Turkey with Apple Cider Gravy and I just bought all the ingredients to make them both again for Thanksgiving! [I don't care for the apple cider IN the gravy so I sub chicken stock]. When I made the Sausage, Apple and Walnut stuffing last year I goofed and used all my walnuts in a last m"
Reviewed Lemon-Mint Cake with Lemon Syrup
"Those expecting a "cake" will be disappointed. This is more like a baked custard/souffle It is very delicious but I agree a little simple syrup goes a long way""
Reviewed Mortadella and Fig Focaccianini
"PERFECT combo of crunchy, sweet, salty, creamy. I didn't have a panini press or a bacon press so I used a small cast iron pan. I LOVE this show. Fun and informative w/ great food. PERFECT!""
Reviewed Red Velvet Cake
"Red Velvet Cake is actually a DIFFICULT cake to make well. Baking is science and very particular. The vinegar, cocoa (DUTCH process or regualar)and buttermilk all effect the acidity/alkalinity levels. You could follow this to the letter and depending on the brand of cocoa, buttermilk,etc have entirely different results. The kind and amount of Cocoa powder for instance can make the cake end up flat, or too puffy, or too dry.
Reviewed Molten Lava Cakes
"LOL - some of these reviews. OVEN THERMOMETER. My personal opinion on the taste is that the almond extract and nutmeg does not fit here. Either cayenne & cinnamon, or almond & nutmeg, not both. I dont get the comment on the sugar, unless they used milk choc or gran sugar and not confect sugar. These are not sicky sweet. I have made this and Anne Burrels recipe and just realized they are almost identical. Christmas Dinner Desert- Cant wait.
"I wouldn't use a cake pan, it defeats the gooey center. I forgot the volume, but I think they were 6oz. I thinkg I bought a set of six for under $10 at BB&B. You can use what I call "custard" cups (small glass pyrex bowls) and even stoneware coffee cups (make sure to butter them well!) or maybe even large muffin tins. The center is the best part, so plase don't try a cake pan. It is a great recipe. Good luck
Reviewed Standing Rib Roast
"Mushy veg question. I was amazed that Anne felt the veggies were ok to eat after 2 hours. I would think that they would have "fulfilled their veg destiny" and end up in "thank you for coming bowl." I was hinking of scooping them out and adding fresh towards the end so we have nice roasted veg not mushy/flavorless. Any thoughts? PS. I havent tried yet, so anything less than 5 would be unfair considering prior reviews.
I am inspired to cook because I can be creative. I can't draw a stick figure, but I can make a great dish off the top of my head with whatever is on hand. I will look up 4 or 5 recipes for the same thing to get cooking methods and time, etc, and create my own. I have really studied the science of baking and pastry. I never knew why it seemed so hard to bake from scratch. It takes practice and understanding of the chemical reactions of the ingredients. Once you get that, you can adapt, change and get creative.
My biggest pet peeves, sad to say, are about reviewers here on this site. One is people who post negative reviews but didn't follow the recipe. "It didn't work... I didn't add this, but added more of this." Then you aren't reviewing the recipe are you, you are reviewing your own cooking.
The other is when 100 people give a recipe an average of 4.0, it bugs me to see someone come in and say "it was the absolute worst ever..." and give it a 1. If 100 people like it and it was relatively successful, then your bad results are because you either didn't follow the recipe or it just didn't suit your personal taste. Don't give a squash recipe a 1 because you made it and you don't like squash.
When your Mother IN LAW says to all her family and friends that is was the best Turkey and Gravy she has EVER had - I did good. Two years in a row. (Brined/Roasted Turkey - based on Anne Burrell's flavors with a few small changes based on Alton Brown-technique)