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Reviewed: Nov. 12, 2008

Loved the McCormick Montreal Steak Seasoning in the buttermilk batter. I've always just used salt, pepper, and a little bit of garlic powder but the seasoning mix adds more flavor. I added a tsp of baking powder to the flour mixture; it makes the brown crust a bit lighter.

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kefisher1

	Cooking Level: Expert
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Reviewed: Sep. 6, 2008

After partying everyone went to Milo's for something to eat, a perfect ending to a Friday or Saturday night! Just today I sent an email to my Brother about this GREAT restaurant and its fantastic product. Devine intervention helped me find this long lost treat tonight and I plan to share it with my wife tomorrow. NOTHING compares to this recipe!

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Chef J D'Mach


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Reviewed: Mar. 23, 2008

I've been craving these ever since I moved out of Idaho. This recipe comes really, really close to the ones I remember getting there, and I will definitely make it again. Freezing them helps keep the batter on - not a totally necessary step, but it does help a lot.

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Echo

	Cooking Level: Intermediate Home Town: Vacaville, California, USA Living In: Sparks, Nevada, USA
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Reviewed: Jan. 4, 2008

These were excellent! I followed the recipe except I didn't freeze the meat strips prior to frying them. They came out so good I can't imagine the freezing step making them any better. My husband and my brother ate them as fast as I could fry them. I'm lucky I got any at all. Wonderful recipe, EmmyJay1! Thank you.

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Dianemwj

	Cooking Level: Expert Home Town: Burbank, California, USA Living In: Las Vegas, Nevada, USA
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Reviewed: Nov. 12, 2007

A pretty close job but I have Milo's original recipe from the old Torch Cafe in Boise. Don't forget to use the same batter to make some onion rings or the meal is just not complete.

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ericn1300

	Cooking Level: Expert Home Town: Oakland, California, USA Living In: Meridian, Idaho, USA
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Reviewed: Sep. 12, 2007

It was really good I didn't freeze it before cooking, but did let it marinade for 2 hours before cooking it was very flavorful and my kids really liked it. It is to fatty to be a weekly meal, but it was the best kind of treat. I also could see severing this as an appetizer and the next back yard bbq. Thanks

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JFERGY12

	Cooking Level: Beginning Living In: Washington, Missouri, USA
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Reviewed: Sep. 11, 2007

These were excellent! My family raved about these. I didn't freeze prior to frying, we wanted to eat right away. Other than that I followed the reciepe exactly and was impressed. The seasoning was wonderful especially the Montreal steak seasoning. Thanks emmyjay for such a great recipe. I will make these again.

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bakinqueen

	Cooking Level: Expert Living In: Verde Valley, Arizona, USA
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