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Recent Reviews

Re:Classic Key Lime Pie

Get a graham cracker crust. Mix the egg yolks, sweetened condensed milk, and lime juice (preferably Mrs. Biddle's or Nellie and Joe's) and don't bake. The lime juice is of higher acidity than regular lime juice and is sufficient to cook the eggs. Skip the Whipped cream. Keep it simple.

Posted: 10:12 pm on August 27th 2013

Re:Rosemary-Rubbed Rib-Eye with Charred Red Onions

Very nice concept, bu there is a flaw.Bringing the steaks to room temperature before broiling will help them cook on the inside without burning on the outside.This is a cooking myth. It is dis-proven, through experiment, herehttp://www.seriouseats.com/2013/06/the-food-lab-7-old-wives-tales-about-cooking-steak.htmlI WILL have to say, that cooking the same steak, with only rosemary in the zipper bag, in a beer cooler, sous vide, is a much bettter use of time (as stated at the link). Our rib eyes came out perfectly medium-rare. Link to the beer cooler sous vide method is in the article.

Posted: 07:40 pm on July 15th 2013