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"Recipe was very tasty and much better than others I've made. I love your recipes, Ree. I do think there may be a little confusion about the wording of "Use a spoon to scrape out the 'stuff' inside" which could be misconstrued as scrape out everything, including the squash. Better to say "scoop the seeds and stringy pulp out of the squash caviti"
"Awesome Gravy from someone who has made a lot of gravy. Expatinca...please review the video. Bignana is right, the pan was emptied, except for the fond on the bottom, and a little oil was added back and mixed with flour. When the roux was completed, then the drippings were added back and the chicken broth was added."
"Good Southern Bisquit. I really enjoyed them. "Oba-san": your comments reflect an "I'm always right" "small-minded" personality. It was obvious to all there was a typo without you feeling the need to point it out. Also, a lot of things in life are really good even though they are really simple."
"Did not see this episode and have a question...sounds awesome and want to make it, but not sure about the technical part..leave the white frosting inside the oreos? and is the toffee hard? How do you divide the toffee among 4 plates (4 molds). Love your show and your helpful tips!""
"How can a healthy chef post a recipe without the calorie (nutritional) information? Is this a printing erroer? I'm trying to limit my calories to 1200 per day, but can't make recipes where I don't know how many calories are in the food."
"I was excited to make this after watching the episode. I marinated the chicken for about two hours and then cooked it. The flour did not brown on the chicken so even though the chicken was cooked through, it was still white. The chicken had no flavor..tasted more of uncooked flour than anything, which was disappointing. I won't use this recipe again."
"Please let me know where to find and the brand of Ginger Conserve. Edwina thank you for the tip. How much powdered ginger did you add to how much marmalade? All you lovely reviewers, when you post, it is very helpful to give amounts substituted, as well as things like thickness of steak, chicken, etc. substituted, if that is what you are substituting; how long did you bake something and at what temperature (all the things you would like to know when reading someone's comments, etc.)
"Please let me know where to find and the brand of Ginger Conserve. Edwina thank you for the tip. How much powdered ginger did you add to how much marmalade? All you lovely reviewers, when you post, it is very helpful to give amounts; thickness of steak, chicken, etc. substituted, if that is what you are substituting; how long did you bake something and at what temperature (all the things you would like to know when reading someone's comments, etc.)
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