FarmChef Recipe Reviews (Pg. 1) - Allrecipes.com (187060288)

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Chef John's Lemon Bars

Reviewed: May 11, 2015
The taste was excellent. I would like it to be even more tangy... but this was fabulous. I can always trust a Chef John recipe.... then it comes down to my own cooking skill. I sometimes rush ahead and neglect exactly as explained... I get so excited to get to the finished product... sometimes I may even get a tad lazy in my rush... I used the ingredients in the recipe to a "t" except I did put a pinch of salt in the lemon filling... I don't think it effected the final chemistry of the product. I used my kitchen aid stand mixer to put everything together instead of a bowl and wooden spoon... is there any way to over mix any of the components? I did think the final product was great... the crust was not to sweet. I would have liked the whole end product to have been taller with more lemon curd... did I do something wrong? Chef John!
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Pizzelles II

Reviewed: Nov. 30, 2014
This is a fantastic recipe. Turned out very well for me. Some reviewers remarked that they could not get their cookies to crisp up.... one possibility is that they did not bake them long enough in their pizzelle maker. It seems I always have to relearn just how long to cook them. Experiment with varying amounts of time and you will probably find success.
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Burger or Hot Dog Buns

Reviewed: Sep. 29, 2014
I really liked this recipe. I also like other reviewers let it rise twice. A few reviewers said it came out heavier than they liked... and that maybe they should have used more yeast. I don't think that that is necessarily the answer. If you have not used your yeast in a while you may want to proof it before you use it in your recipe. Of course proofing means a teaspoon of yeast or so in a 1/4 cup of warm water(110 to 115 degrees) to make sure it is going to grow adequately. You can even add a bit of sugar to help feed it along. If your yeast is old your bread will not rise and become light. Also I find if you do not add all the flour all at once you are better off. Work just enough flour in so that the dough is tacky to the touch... not sticky...just tacky. This will ensure that you do not add to much flour which would make your buns dry and dense and more flat. This recipe has great flavor. I will be making it again.
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Chef John's Deviled Eggs

Reviewed: Aug. 15, 2014
Tried this for lunch today. It was great! I did mix the egg mixture in my mini food processor for an even consistency but chunkier would be good to. Just personal taste I think I would slice up the jalapeno rings a bit. I wanted to have that good jalapeno in every bite. My family likes things spice so I added 1 and 1/2 teasp. sriracha. Thanks for another winner recipe, Chef John.
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Chef John's Creamy Blue Cheese Dressing

Reviewed: Jan. 23, 2014
Chef John, I have tried a few of your recipes and they never fail to please. This is a fantastic recipe. I followed it exactly except I was in a hurry and did not freeze the cheese. The dressing will be able to sit 6 hours before I serve it tonight with chipotle popcorn chicken. I can definitely see the advantage to freezing the cheese and will do so next time. I like all of the proportions of ingredients that you used they are all in harmony. Thank you for another great recipe!
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