Todd the Gourmet Recipe Reviews (Pg. 1) - (19630528)

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Todd the Gourmet




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Creamy Au Gratin Potatoes

Reviewed: Mar. 10, 2013
This was a wonderful recipe.
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Lentil and Sausage Soup

Reviewed: Oct. 29, 2011
This was delicious. I had some kielbasa, so I used it instead of Italian sausage. It was still fab. I served it with basic white bread from the great "Baking with Julia" by, of course, Julia Child. I may add a pinch of sugar next time to offset the slight acidity of the tomatoes. Incidentally, it only took about 45 minutes for the lentils to become tender, not 2 1/2 to 3 hours.
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Reviewed: Sep. 24, 2011
I followed the recipe exactly. Something is horribly wrong, I'm afraid. Adding 3 cups of millet flour to 5 cups of water produces something that is almost the same consistency as plain water...In this form, it did NOT cook up properly. When I managed to get a cooked flatbread out of the skillet, after adding more flour bit by bit and trying over and over, this tasted nothing like injera I've had made by the lovely Eritrean lady at Bloomington, Indiana's lamented Ethiopian restaurant. I'm going to see if there really is a difference in using a flour called "teff" rather than "millet".
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