Chef Wahoo Profile - Allrecipes.com (1958773)

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Chef Wahoo


Chef Wahoo
 
Home Town: Bellingham, Washington, USA
Living In: Seattle, Washington, USA
Member Since: Jan. 2003
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Asian, Mexican, Italian, Nouvelle, Mediterranean, Dessert, Gourmet
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Cream Wafers, Unfilled
Red Velvet Black-Bottom Cupcake
About this Cook
GO SEAHAWKS!...and...GO MARINERS!
My favorite things to cook
Soup; bread; bar cookies
Recipe Reviews 25 reviews
Black Bean Hummus
This needed a LOT more tahini. I made my own tahini using black sesame seeds (had a big bag on hand) and it needed about 1/3c. Extra fresh lemon jce, cumin, freshly grd black pepper and a pinch of sugar did the trick. I loved it, once I added more seasoning and extra sesame paste. I can't imagine substituting mayo for it, but as another reviewer stated, peanut butter works just fine if you don't have tahini or sesame seed. Oh, and as for how it looks: it is kind of liver-colored. But if you season it to taste, sprinkle it with some fresh parsley and sesame seed (any color), serve it with chips or pita, it will be gone in a heartbeat.

1 user found this review helpful
Reviewed On: Dec. 4, 2011
Breakfast Sausage
For Father's Day brunch, I chose this recipe to go along with a baked egg strata (with cheese & zucchini), and fresh fruit. I'd never before bought plain pork sausage and mixed in my own spices, but I will never buy pre-seasoned bulk sausage again. EVER. I'd always wondered why sausage didn't taste as good as I remember when I was a kid, (I assumed it was becayse today's pork is leaner) but with every bite, this sausage brought me back to 1968. I am not really a sausage person, but I'm probably going to make another batch (in this case, a half recipe was plenty for 4 of us) next weekend. Excellent recipe, Lee, thank you for posting it!

2 users found this review helpful
Reviewed On: Jun. 21, 2010
Ganache II
I think if you like hops (which are bitter) you'll love this! I used good quality chocolate, but still found this recipe tongue-paralyzingly harsh (the sides of my tongue are still unhappy with me). I had double the amount of heavy cream and add 1c confectioner's sugar to make this palatable. When I usually make ganache, I use semi-sweet choc, so I guess I need to stick with that. It might be my own taste, but I really wish there had been some warning that this could be really in-your-face AND offensive.

20 users found this review helpful
Reviewed On: Oct. 5, 2009
 
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