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    july1962

    Valley Village, CA

    Chef #1771969

    Valley Village, CA

    Joined: Dec 21, 2008

    4 reviews by july1962

    1 - 4 of 4 sorted by Date | Rating | Helpful

    Reviewed The Best Chicken Tortilla Soup
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      |  By LorenLou

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    "This was really good. BUT, the 2 Tablespoons of cumin scared me at first...seemed like an awful lot. Then I checked and saw that Emeril had a recipe with 1 1/2 Tablespoons, so I figured it was alright. I've never had tortilla soup that didn't have some veggies in it, maybe that's a California thing. So I put in 3 ribs of celery and 5 carrots. I se..."

    Dec 22, 2010 on Food.com

    Recipe #85800

    Reviewed Big Mama's Kitchen - Oven Fried Chicken

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      |  By july1962

    "I was so looking forward to trying this as it looked so good on TV. Maybe I did something wrong, I don't know.

    4 Cups of sugar in this made it way too sweet for my liking. In fact, I don't really want my fried chicken sweet at all. I have a convection oven, but it seemed like 350 was not hot enough. The chicken never got crispy and it only mil ..."

    Feb 20, 2010 on FoodNetwork.com

    Reviewed Brined Pork Loin with Molasses-Mustard Glaze, Sour Mash Sauce and Apple Butter

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      |  By july1962

    "I'm not a big pork fan, mostly because it always seems to be dry and chewy. My mom used to cook pork until it was leather, so I didn't grow up liking it much. But every time I've tried to cook it, it's been dry and chewy.

    So I thought I'd give this a try. It was very tasty, but it was a little dry and chewy. I wonder if brining it overnight wou ..."

    Aug 19, 2009 on FoodNetwork.com

    Reviewed Turkey Albondigas Soup

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      |  By july1962

    "I have a restaurant near me that serves amazing albondigas, so I'm going to be very hard on this recipe.

    First of all, I think it's missing cumin somewhere, either in the meatballs, the broth or both. There was nothing mexican tasting about this at all. I'm not a big fan of the flavor of cilantro and felt that there was too much in the meatball ..."

    May 7, 2009 on FoodNetwork.com

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