The tips in this recipe are great for making really tender liver. But the milk takes away *too* much of that liver taste that I actually like, leaving me with a pan of rather bland liver. It's great if you're trying to get your kids to eat liver, but as someone who actually likes liver, I think I'll forgo the milk next time.

Reviewed On: May 12, 2005

This was bad. Like Ashton Kutcher bad. The cinammon combined with the salty soy sauce, the acidic sherry and fruity olive oil yielded a unique, yet terrible, melding of flavors. And I even used less cinammon than recommended. Even with all the sugar in there, the pork wasn't sweet at all. Just a hint of maple behind the explosive (like a shrapnel bomb) flavor of cinammon and soy sauce. The char from grilling this doesn't so much complement the flavor of the marinade as much as it masks it (much to the appreciation of the diner). I have never been so embarassed to serve something at my table.

Reviewed On: May 9, 2005

What a unique flavor! As written, it's somewhat bland; but I followed the suggestions below and doubled the curry powder and added a teaspoon of cumin (which proved to be just a little too much). Amazing! A dash of cayenne masks the offputting fishiness of chunk light tuna (i.e. the cheap stuff) and adds a nice bite. I'm sure it'd be even better with solid white albacore. Dicing the onions and peppers adds a nice texture. Definitely a keeper for great sandwiches during Lent.

Reviewed On: Apr. 20, 2005