Kobe Dog Recipe Reviews (Pg. 1) - Allrecipes.com (14691188)

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Chef John's Buttermilk Biscuits

Reviewed: Jul. 13, 2014
The flavor was great, but these were the flattest biscuits I have ever made! I think my issue was 3/4 cups of buttermilk was not enough, my dough was dry and I think missing the necessary moisture to make the biscuits get nice and fluffy.
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Low Carb Pancake Crepes

Reviewed: May 11, 2014
These came a lot closer to tasting like real pancakes than I expected. I just dumped everything in the blender and the batter came out silky smooth. They cooked up just like pancakes too, flip them over when the bubbles form on the surface. The yield was a little small, I ate the entire recipe (a bit over 600 calories) by myself. A big guy or hungry teen could put down a double recipe no problem, so adjust as necessary when serving a crowd.
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Low-Carb Mashed Cauliflower

Reviewed: May 10, 2014
Followed the recipe exactly except I used regular salt and 1/4 of the garlic. Mine was a little soupy, patting the cauliflower dry was not enough, the water needed to be squeezed out inside a kitchen towel. Also the texture was gummy, just like when you overwork regular mashed potatoes. The flavor was ok, I felt the cream cheese overpowered the dish. The last recipe I tried for these called for roasting the cauliflower in the oven which I think is the better way to go. I like the flavor better and you don't have to ring the water (and the vitamins) out of the cauliflower. Also the food processor was overkill, that lead to the bad texture. Stick with a potato masher.
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Cauliflower Pizza Crust

Reviewed: Apr. 26, 2014
I was expecting this to taste like cauliflower, but this really tastes just like regular pizza! I did roll up the cooked cauliflower in a kitchen towel and ring the bajeezus out of it, no way this holds together if you don't squeeze all that water out. Other than that I followed the recipe exactly and it turned out great. FYI this made a small 8 inch crust, you should double it if you're trying to make a large pizza or feed more than 1 or 2 people with this. Next time I'll try baking the topped crust directly on the oven rack to see if I can get it to crisp up a little more, or maybe nix the parchment after the first bake...
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Bearnaise Sauce II

Reviewed: Mar. 28, 2014
Great technique. No more constant whisking over a double boiler. Dried tarragon works great as well. Not sure it needed the mustard though. The flavor of this bearnaise is spot on without the time consuming tarragon reduction called for in a traditional recipe. Can't believe this takes 90 seconds. Be careful if you have a high wattage microwave though, I stopped to stir mine every 15 seconds and 30 seconds would have surely scrambled the eggs. Also make sure you stop when the sauce has just thickened, or else the eggs scramble and the sauce breaks. Mine was perfect after one minute and fifteen seconds.
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French Bread

Reviewed: Mar. 6, 2014
I followed the recipe exactly except I cut in half and made only one loaf and I added the entire amount of salt despite halving the recipe. I thought my dough was too dry and it didn't become as smooth and elastic as I thought it should have. I was a little worried. The end result was really good though, nice flavor and a crunchy exterior without a bread stone or spritzing with water. Next time I won't roll out the dough into a large rectangle and jelly roll it into a loaf. My loaf stayed jelly rolled on the inside, it didn't become a proper loaf. I recommend you roll and stretch the dough ball into shape by hand on the board.
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