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    Member since Nov 2008

    Chef #1028815

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    4 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Death by Chocolate a La Trellis

    Saturday, Oct 29, 2011 on
     |  (1 person found this helpful) |  2 Reviews  |  By Oenophilly
    LinMarie says:

    "Made this about 20 years ago. It took days to complete, and tasted absolutely phenomenal. But I was so sick of the repeated mess of all the steps that I couldn't even get down one piece! Good thing everyone else was totally blown away by it. This is one that you have to really want to make, as it's very time-consuming and demanding. Not for a begi..."

    Reviewed Vanilla Fudge

    Thursday, Dec 16, 2010 on
     |  (5 people found this helpful) |  23 Reviews  |  By MizzNezz
    LinMarie says:

    "Mizz Nezz, this is truly da BOMB!! As said before, make ABSOLUTELY CERTAIN to bring it to 238 degrees, and do this very slowly. When you make fudge, patience is your friend. Have the butter and vanilla all ready to go in as soon as it comes off the heat. This step is called "seeding" the fudge. Don't mix those two things in. Just add them to your ..."

    Reviewed Really Good Vegetarian Meatloaf (Really!)

    Thursday, Mar 25, 2010 on
     |  (1 person found this helpful) |  364 Reviews  |  By SaraFish
    LinMarie says:

    "I really wanted to like this, as meatless meals are appealing for many reasons. The taste was great. It was the texture I couldn't get past. The mealiness of the lentils was evident. The center was disturbingly mushy. For me, anyway, it was a real turn-off. It crusted nicely on the outside, but the inside could only be described as a cross between..."

    Reviewed Rosenmunnar

    Tuesday, Dec 9, 2008 on
     |  9 Reviews  |  By Crafty Lady 13
    LinMarie says:

    "Superb! You're not going to believe how incredible these taste. Outstandingly simple, with a mere 4 ingredients, but this proves that the whole is a lot more than the sum of its parts. I found 10 minutes to be adequate baking time. The bottoms were golden and the edges were barely beginning to color, which is how we like them. Be careful not to ov..."


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