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Joined Date: Jul 01, 2006
"The Hollandaise sauce was just okay. I've been making Hollandaise for years and have never heard of or seen anyone use water as an ingredient (not doubting that some people do use water, I'm just saying I've never seen it before this recipe/show). I'll be going back to my own version. Also, the name of this recipe is very misleading as there is""
"Sorry to disagree with ron_english_356384 but, having been born in Texas and coming from a long line of women born in Texas, yes, Texans DO put hot sauce in their fried chicken. The standard is Tabasco but my great grandmother used to put Pepper Sauce (just peppers sitting in vinegar) in her chicken dip.
Now, I will say this, in Texas, I think ""
"After watching this DDD episode, I definitely had potstickers on the brain and had to make these! I was so happy that they turned out so well! Although I made the filing per the recipe (minus the corn), I did not make the dough or the sauce; I used store bought wonton wrappers (square ones, my store didn't have the round) and I think that actually made it harder on me. The dough in the episode appears to be moist and that saves one from having to constantly wet their fingers to get the dough to initially seal, as well as to make the crimps. Having to use the water for the store bought makes it a little messy and time consuming. I really like the idea of heating the sauce and will definitely make it as well. The sauces I've made in the past haven't really hit the mark for me and I think the missing factor was the heat. Will report back after I tackle the whole thing! Do make these, the filling is great - light and very flavorful!
"I think the idea of this is great but, I think the batter is waaay to thick and frankly, very bland. I made a few pieces and once I saw how much coating there was, I thinned out the batter with some more soda water and the consistency was perfect. As for the blandness, I think next time I will add some seafood seasoning (Old Bay or the like) for the fish and some Cajun seasoning if I use the batter for chicken. It's imperative that your oil is the appropriate temperature otherwise this batter will suck up the oil and make the food very greasy.
I'm a food lover & blogger with Southern charm & a Texas drawl. Bonafide cheeseaholic & French fry fiend. I turn everyday ingredients into tasty & easy recipes with a gourmet touch.
Come cook with me at http://fromeverydaytogourmet.blogspot.com !