Etrisch Profile - (12038685)


Home Town: Knoxville, Tennessee, USA
Living In: Houston, Texas, USA
Member Since: Dec. 2010
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Middle Eastern, Mediterranean, Dessert, Gourmet
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Recipe Reviews 4 reviews
Mom's Buttermilk Pancakes
Its TOO SALTY!!! I cook on a regular basis. While preparing the batter I thought 1 teaspoon was a lot of salt. Unfortunately I didn't listen to myself. I wasn't sure since it was the first time I was making it. -I made waffles last week and it only called for an 1/8th of a teaspoon! Even the crepes I make on a regular basis only call for a pinch of salt! Unfortunately, I was just trying to use up my buttermilk and I didn't go through and read the reviews first. I wish I had. I agree with the one reviewer that said the pancakes tasted like brine. I would definately cut back on the salt!! Or omit it all together. Severely disappointed.

0 users found this review helpful
Reviewed On: Jun. 30, 2013
Homemade Flour Tortillas
I, literally, just made theses and I felt it important to comment on others who have reviewed this recipe to say that the tortillas came out too hard... One, you must make sure that you whisk the dry ingredients well before adding the lard. Make sure that you mix the lard well enough that it looks like corn meal! Thirdly, pay attention to your flour. Add a little at a time. I halfed this recipe and found that I had almost a little over a 1/4 of a cup of flour left over. You need to know how to tell when you don't need to add anymore flour. -The dough will actually tell you itself, when it isn't sticky anymore and you can hold it in your hands without it sticking to them. I, then, kneaded the dough for several minutes, lightly sprinkling flour on it as I kneaded the dough. rolled them into balls, coated them with olive oil, rolled them in flour and let them sit for an hour (per another reviewer's suggestion). Also, when rolling the balls out flat, make sure you coat your rolling pin each time with flour and flour your service, and don't be afraid of rolling them too thin. They will contract when you place them on heat. If your tortillas are coming out too hard or crispy, then you are cooking them too long and your pan isn't hot enough. The first one I made came out hard and crispy because of this. They only need about 1 - 2 seconds per side. Maybe 3... If you can get the cooking length down, you should have no issue with this recipe!

15 users found this review helpful
Reviewed On: Nov. 25, 2012
Unbelievable Rolls
I've made these twice. I followed the recipe per the previous review. - proof your yeast for 5 minutes in warm (like bath water) water with a tablespoon of the sugar required for the recipe. I then heated up my milk in the microwave for about 40 seconds and added the eggs, remaining sugar and milk to my yeast. I accidentally (this last time) added in the melted butter before you had to let the yeast mixture sit in the flour for 20-30 mins. I also make sure my flour is room temp or warm. I keep my flour in the freezer, so I take out the 5 cups and heat it up in the microwave until its warm to the touch (I heat it 30 seconds, take it out and stir and heat again for another 30 seconds, repeat as necessary) and then add my yeast mixture once you create a funnel in the flour. I then follow the recipe as stated. When I let it rise I preheat my oven to 100 degrees and let it sit in the oven. I think next time I'll add a touch more salt. I like to have my rolls a little buttery/salty. I suppose you could also add salt into the melted butter that you can spread on top of the rolls when they are finished. This is a fantastic recipe! Last year I tried at least 5 different times to make yeast rolls. This was the first recipe that I actually succeeded at :]

7 users found this review helpful
Reviewed On: Dec. 23, 2011
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