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Butcher's Hook

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Member since Sep 2012

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Reviewed Who Loves Ya Baby-Back?

Sep 20, 2012 in Food Network Community Toolbox on FoodNetwork.com

I followed the recipe exactly the first time I made these. They were very tasty ribs, though a little salty. I'm making them again tonight with a third of the salt the recipe calls for.

I had no problem reducing the braising liquid to a glaze. I used high heat and let it simmer hard for about twenty minutes, and it eventually...

Reviewed Perfect French Fries

Sep 15, 2012 in Food Network Community Toolbox on FoodNetwork.com

These are the best home made fries I've ever had/. 1/4 inch batons is important. Thicker fries won't be as crispy, and they do need to be served immediately."

Reviewed Basic Brine for Juicy, Tender Chicken or Turkey

Sep 14, 2012 in null on Food.com

As a basic brine, this simple recipe worked out great for me. It falls short of five stars only because I did a lot of tweaking to add flavor to the brine mix by adding some aromatics. I will say though, in the last three years I've been coming here for recipes, this is the first one that inspired me enough to make an account and comment.
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