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Joined Date: Nov 26, 2010
"Made Ina Garten's version of this which is very similar. The rabe was VERY bitter and actually flavored the pasta with bitter taste as well. Will not make this again unless I learn something about rabe that will improve its taste."
"This is a good recipe, and I tried it out of loyalty to all things Alton Brown, but it hasn't taken the place of my tried & true guacamole recipe. The two are very similar, but in mine, I use 2 cloves of garlic per avocado and then in lieu of his spices and jalapeno, I use 1/2-3/4 cup of medium salsa (Pace is my preferred brand). I find this easie"
Reviewed Lobster Bisque
"The flavor is fantastic. I played around a bit with the proportions as I only had 3 lobsters. I also used a handheld blender with the vegetable stock to make it a puree, and used a combo of cream and half and half as all cream stopped up my arteries just reading about it. I added a bit of the corn starch/water at the end, though I don't think it t"
Reviewed Tomato Feta Salad
"I'm wondering what difference crumbled vs cubed feta would make. I had only crumbles on hand and was looking to use up a bunch of cherry tomatoes from our CSA, and this was wonderful. So flavorful. I would definitely make this again or throw it on top of baby spinach for a twist on a greek salad. The tomatoes I used were really fresh, so I suspect"
Reviewed Strawberry Rhubarb Crisp
"This is really good. Whipped up 1/2 a batch for dinner tonight. It was sweeter than it needed to be, but also offset by the buttery flavor of the crumble topping. Not sure I'd mess with the proportions. The full hour was long enough for the rhubarb to give up all its structure. It all just melted in your mouth in a sweet/tart/buttery melange. Will"
Reviewed Good Eats Roast Turkey
"Brilliant! My only issue was that with a bigger bird (23.8 lbs), I had no idea how long to roast it. I went with 15 min/lb and put it in about 5 hours before we planned to eat. I peeked at the leave-in thermometer after 3 hours. Yikes! 160! I had 2 hours to fret about the turkey. I couldn't bring myself to pull the turkey out of the oven and stick it in a cooler, so I just wrapped it well in foil, turned the oven down to 170, basted it a few times and waited it out. Rested it 2 hours later for 30 min and wow! So moist, loads of compliments. For those with bigger birds, just trust in your thermometer and know that wrapping and turning down the heat is not a death sentence to your turkey.