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Southern Fried Chicken Livers

Reviewed: Feb. 8, 2014
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.
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Chef John's Perfect Prime Rib

Reviewed: May 26, 2013
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.
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Roasted Garlic Cauliflower

Reviewed: Apr. 25, 2012
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!!!!
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Swiss Chard with Garbanzo Beans and Fresh Tomatoes

Reviewed: Mar. 4, 2012
Disappointed in this one. I prepared it just like the recipe. It turned out like a mushy mess and tasted bland.
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1 user found this review helpful

 
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