Melicious Profile - Allrecipes.com (11844438)

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Melicious


Melicious
 
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Member Since: Nov. 2009
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Recipe Reviews 10 reviews
Chef John's Lemon Bars
Oh my!!! You certainly spoiled us with this recipe, it was simply perfect the taste was superb and I love that it had the perfect amount of everything with such simple kitchen ingredients. Definitely a gourmet dessert suitable for the finest of restaurants. I couldn't do the meringue (no torch) but it didn't need it. Didn't bother putting powder sugar either, it was spot on as is. We had a Chef John dinner which consisted of the buttermilk fried chicken, mashed potatoes, buttermilk biscuits, and these lemon squares as dessert. They were the perfect compliment, to the meal, I think my kids are dreaming about them, they had 3rds and my hubby kept going back to them too. Store bought lemon desserts taste miserable to me so I don't ever do lemon anything in a dessert context, but that will change after today. After they cooled down on the counter a bit I placed them in the freezer for about 30 minutes, they are definitely a cool treat, better they warm up in your mouth not your plate.

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Reviewed On: Feb. 9, 2015
Chef John's Buttermilk Biscuits
I kinda messed them up by pulling them out of the oven 5 minutes in to do the dimple and brush the buttermilk (I'd forgot). Up until that point they were rising good but did not rise anymore from there. They were a bit flat, not fluffy because of this but no less crumbly or good. I wish I had left them alone but you live and you learn. The flavor was still great so I give them 5 stars despite my mistake, I have no doubt it would have been amazing when done right and I will definitely make these again.

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Reviewed On: Feb. 9, 2015
Chef John's Buttermilk Fried Chicken
I really liked this fried chicken rendition. I was out of rosemary but used all the other ingredients as directed it came out delicious but I was constantly aware of the buttermilk and it was something I had to get used to as I am more into an ultra spicy hot chicken. The spices made it good, and it did remind me of something a nice restaurant would serve. I liked it much better the 2nd day but, based solely on personal palate preference, I am not sure I will make it again without alterations. Chef John, can you do a spicy hot version for us southern folk who like the burn? :)

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Reviewed On: Feb. 9, 2015
 
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