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"After SEVERAL attempts at baking this batch in Denver, I've finally finessed it for a chewy, low-altitude result. Here's how: Increase bake time to 390, decrease cooking time to 6-7 min. (depending on your oven). Decrease baking soda to 7/8 tsp. Make sure your eggs are actually large. Add water to batter after adding all the flour. Delish! This is..."
"These are raved about on the Zaar, but after eating them my boyfriend and I were embarrassingly gassy -- all night, even! They tasted pasty with the parmesan we used (standard canned), so I would definitely use a better grade cheese since there are so few ingredients."
"This dish was OK, but not for discriminating Italian palettes. For a family, it's perfect because of its mild flavor. I used sweet sausage, but would use spicy instead of pepper flakes for a more thorough, spicy taste. I'd also add more tomato sauce, since mine turned out dry. All in all, a hearty meal but a little bland."
"Baked these exactly as written; they did turn out chewy and nicely browned, but found the next day that they are incredibly salty and a little bland. Would probably add baking soda and 1/2 tsp salt next time."