yorkiepowered Profile - Allrecipes.com (15433600)

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Member Since: Mar. 2012
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Middle Eastern, Mediterranean, Low Carb, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Quilting, Sewing, Gardening, Walking, Fishing, Photography, Music, Genealogy, Wine Tasting, Charity Work
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Recipe Reviews 4 reviews
Southern Fried Chicken Livers
To prevent popping, I dry mine well after rinsing. Then I cut a slash on both sides of each rather than just piercing the livers. And always use a screen. I don't dip in egg or milk, but let natural liquids bind the flour to keep popping at a minimum. I also add Panko crumbs to the flour mixture. The key to popping less is to keep them as dry as possible.

3 users found this review helpful
Reviewed On: Feb. 8, 2014
Chef John's Perfect Prime Rib
I left the 5 lb roast out for 5 hrs then prepared it just as the recipe suggested. It was delicious, but I didn't like it being room temperature when serving. Also, it would have been nice to warn us about all the smoke! For the first 35 min of the baking cycle, I had to open all exterior doors and turn on the ceiling fans to keep the smoke alarms silent. I'm a huge fan of Chef John, but I think I'll stick to my old recipe for rib roasts in the future.

0 users found this review helpful
Reviewed On: May 26, 2013
Roasted Garlic Cauliflower
YUM! This is the best califlower recipe ever!!! I left mine just a wee bit crunchy...not too much, just right. Thanks for sharing. My family loved it!!!!

2 users found this review helpful
Reviewed On: Apr. 25, 2012
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Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE

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