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    Bart van Herk

    Member since Jul 2008

    Chef #889920

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    6 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed The Lady and Sons Lasagna ( Paula Deen )

    Wednesday, Sep 3, 2008 on
     |  (1 person found this helpful) |  30 Reviews  |  By Pianolady
    LinMarie says:

    "Seven different types of cheese seems a completely unneccessary complication."

    Reviewed Ravioli With Meat Filling

    Wednesday, Sep 3, 2008 on
     |  14 Reviews  |  By Ruth Tisdale
    LinMarie says:

    "onion powder, garlic powder, dried basil (yuk) - doesn't anyone cook anymore? What is wrong with onion and garlic? and dried basil has no discernible relation with fresh. You might as well put in straw."

    Reviewed Mornay Sauce

    Tuesday, Sep 2, 2008 on
     |  1 Reviews  |  By Tish
    LinMarie says:

    "The onion is not authentic. (Neither is the yolk and cream, but I could make allowance for that.) The onion changes the character of the sauce and it should not be called mornay in this form, imo."

    Reviewed Bechamel Sauce

    Tuesday, Sep 2, 2008 on
     |  13 Reviews  |  By evelyn/athens
    LinMarie says:

    "Good basic sauce recipe that neatly sidesteps the adding the milk in very small increments to prevent lumps.Use a bit more butter (by weight) than flour."

    Reviewed Pesto

    Tuesday, Sep 2, 2008 on
     |  93 Reviews  |  By Rita~
    LinMarie says:

    "The original authentic pesto, although when this was made with a mortar and pestle (pesto - geddit?) people used to add a little crude salt to help pulp the garlic. Don't go overboard on the salt though."

    Reviewed Eggs Florentine

    Tuesday, Sep 2, 2008 on
     |  1 Reviews  |  By PhoenixReborn
    LinMarie says:

    "Here at last is one which has the original mornay sauce (bechamel with cheese). All others I checked out are travesties of this classic. Fresh spinach would be even better."


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