Would Not Make Again

No matter what the best chefs in Holi Town cook for the festival, some people can’t leave well enough alone.

Recipe Index

Bream with herb butter
Filo dough
Pasta carbonara
Petit fours
Pinto bean salad
Sand tarts
Steam-basted eggs
Succotash
Tuna sandwich
Turmeric and garlic chicken
White grape lemonade

Reviews

Is it me?

At the very beginning I replaced the piece of bay leaf with a spoonful of chutney. Tasted good when I checked so I added another spoonful late in the second step. It all seemed like it ought to come out tasting reasonable, but it was just gross. So disappointing.

A cook from Cincinnati

Okay, who wrote this terrible recipe?

This looked waaaaay too fattening so I skipped the pasta. IDK how this happened but I wound up with a mess of raw eggs and bacon fat and cheese, even though I subbed a little pepper for the second handful of romano. Disgusting.

A cook from South Beach

Recipe doesn’t leave room for error

My last roommate stole my measuring spoons so anytime a recipe calls for a teaspoon of anything I have to just skip it. Sometimes it’s fine but in this case? No.

A cook from Ann Arbor

Too bland as written

How is steam even an ingredient? A little flavor please. Instead of steam I used mint. It was weird but I think I’ll keep tinkering with it.

A cook from Cleveland area

Unfortunate

I was worried that there wouldn’t be enough gluten for this to stretch out thin enough without tearing, so I added a cup of durum in the first step. Dry, dry, dry. I could barely get a mouthful down.

A cook from Atlanta

Sugar is bad for humans

I can’t put this kind of shit in my body, I ignored the whole recipe and just ate caribou

A cook from a cave

Nothing I tried could save this one

It was looking dry so I added gin at the end of the first step. I did everything else as directed and it was awful. What were they thinking?

A cook from Boston

Gross, just gross

I made this exactly as described except I added natto at the end of the second step. The texture was beyond disgusting. Ruined our evening, guests were horrified, such a disappointment. I had seen this recommended but I am going to unpin it for sure. Blech.

A cook from Flagstaff

Getting somewhere, maybe?

I know it comes from a fruit and everything but I just hate having dyes in my food, you know? Anyway I can’t figure out why anyone would want a salad to be orange. Whatever, I skipped it. The result was . . . all right? I guess? But it needs some work.

A cook from Ithaca

Overrated

A whole cabbage seemed like way too much so I left it out altogether. Maybe cabbage funk was what this was missing? It didn’t taste good enough for me to try to figure it out.

A cook from Valparaiso

Interesting but kind of unbalanced

It didn’t specify which witch herb so I went with a little yarrow. An OK recipe, I guess, but honestly I think the dairy flavors here are overwhelming. It got eaten, whatever, but it’s not the best ever. Dial it back a little, guys!

A cook from Kansas City, MO

Hated it

This really seemed like it wanted more earthy notes so I used the turmeric to coat half a beet in the first step. Bad plan. Bad recipe. Cannot recommend.

A cook from Albuquerque

So is flour

Literally just caribou, I didn’t even cook it

A cook from like Lascaux or something

It’s just not good

I thought maybe finishing it off with a slice of nectarine as garnish would help balance the flavor profile. Nope. Lost cause.

A cook from St. Paul

Have to get over myself?

Tubers kind of creep me out so I skipped that part. I dunno, maybe I should get over the tuber thing, because this was definitely not good without it.

A cook from Denver

Upsetting! Extinct ingredient???

I don't know, maybe this is just not for me? Because I am never going to find dodo at my grocery store, but without it there was just very little going on here.

A cook from Ft. Worth

Really weird, but OK for kids

I was making this for children so of course I omitted both cups of sugar, and then they were too impatient to let it cool so I added ice at the end. The texture seemed kind of terrible to me, but at least the kids didn't know any better.

A cook from Helena

I love MY version :)

What kind of monster came up with this? I almost didn’t make it at all but then just decided to omit the tern, and I'm glad I did—the result was nice and smooth with an unexpected twist. Will make again.

A cook from Tulsa

Horrible

I know SOME people on this site like killing animals but not me, thank you. I also can’t stand garlic so I made the vegan non-smelly version. What a waste of time. Don’t bother.

A cook from Portland

There’s the possibility of something interesting here . . .

You know what, you don't even need the eggs. It’s a little out there still but I think it has promise.

A cook from Cleveland Heights

Society is built on a foundation of terrible foods!

A whole caribou

A cook from the Paleolithic

Linty sadness :(

Followed the recipe for the most part but did make a few minor adjustments. I hate all the lemon bits so I added a straining step to get rid of them, but since I didn’t have cheesecloth I used some jeans from the rag bag and they shed all these little fibers, so instead of lemon I had a bunch of denim in there, the entire rear end and then some. Undrinkable.

A cook from Nashville

Needed something else

I couldn’t afford unagi so I left it out, along with the drizzle of niçoise dressing. I sure hope this would have been better if I had left them in, because without them it was just blah.

A cook from Laramie

Seriously, go paleo!!

On the veldt, no one used recipes! Just eat caribou.

A cook from the past, when men were men

Don’t waste your time on this one

Made this as directed except I replaced each cup of corn with a cup of Pepsi and subbed in a bit of daikon for the sprig of tarragon (picky family). I was really looking forward to enjoying this classic, traditional dish, but sorry, it was just foul. Real suffering here.

A cook from Chicago

Random surprise success!

I forgot to start the rice cooker early enough and I had guests coming, so I just left the rice out altogether. It was great! Spare, minimal, unfussy.

A cook from Indianapolis

Not so good

My husband didn’t like the regular kind of gritty stuff that was supposed to be in there, so I replaced it with his. Still not great.

A cook from New Orleans

Disappointing

Since a previous reviewer said the flavor was bad, I omitted the measure of spices and added a spoonful of sugar instead. You know what? Still bad. This is just a bad recipe, I guess.

A cook from Oxnard

Upgrade with herbs makes all the difference

I knew from other reviews that this needed some more flavor, so I added most of a bunch of thyme before the last step. Worked out great.

A cook from Walla-Walla

Less is NOT more

I was remembering a gin-and-it I had and wanted to do something kind of reminiscent, but I was out of vermouth so I skipped that part. Terrible.

A cook from Queens

Huffy people tire me

I don’t know what’s wrong with some people that they have to go around insulting people just because they eat meat. Leave me out of it.

A cook from Sheboygan

Nice one!

Looking at this when it was nearly done the proportions just seemed off, so instead of a pinch of capers I mixed in another scoop of tuna. Delicious!

A cook from Springfield, IL

Smoking meat is okay, I GUESS

The guy who runs my crossfit gym even makes his own caribou bacon

A cook from the tundra

On my top ten list

I lost my place in the recipe and added the rasher of bacon after the slice of onion instead of before. Success!

A cook from Wichita

Tinkering continues . . .

Still experimenting with this one, lord knows why. This time when it was time to add the water, instead of a spoonful of boiling I just added a little tepid. Maybe we’re starting to get somewhere? I told my daughter all about this and she thinks I’m cuckoo but I told her to try for herself and see.

A cook from Cleveland Heights, OH

Delicious for any occasion

I'm not sure what everyone else is complaining about. I served this with half a wheel of Edam and it was fantastic.

A cook from St. Louis

SAVE YOURSELVES WITH DELICIOUS MEAT

I just stick with the raw caribou though

A cook from THE WONDERFUL WORLD OF MEAT! CAST OFF YOUR GRAIN SHACKLES AND JOIN ME

Gah, what a waste

Even with the previous reviewers’ modifications I could tell this still needed a tweak, so I tried stirring in a dipper of honey early in the last step. Nope, terrible.

A cook from Peoria

Great recipe!

Filleted shad seemed really out of place in this dish so I omitted it and served the rest on a leaf of lettuce. Thanks so much for this recipe! Delicious!

A cook from Virginia Beach

This is THE ONE

My mom told me how to do this and I wrote it all down but I had barely started cooking when my freakshow roommate literally STOLE AND ATE the first page of my notes. Anyway I wound up forgetting the pat of margarine. Now I make it that way all the time—so good!!

A cook from Columbus

Horseradish delight

I tried plating this with a dollop of horseradish at the center. Really pulled the whole dish together—highly recommended.

A cook from Tallahassee

Love it

Ugh, grape, why is it in so many things? Relying on grape for flavor is just lazy recipe writing. I skipped it and I'm glad I did—this was really tasty.

A cook from Savannah