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CURTIS STOTLAR

United States

Member since Oct 2011

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Reviewed pan bagnat

Jul 17, 2014 on FoodNetwork.com

All the recipes by Alton Brown are terrific! I did a part of my studies in France and the students who made this used shallorts rather than onions and added anchovies, applied in a paste.

Replied to parmesan crisps

Jun 5, 2014 on FoodNetwork.com

I've never had Parmesan that isn't salty. That's a major part of its attraction.

Reviewed Croque Monsieur

Oct 8, 2013 on FoodNetwork.com

This is just an American ham and cheese format on toast. I lived in Paris for almost twenty years and enjoyed this sandwich hundreds of times for breakfast in more bistros I could count. This recipe is fine but it just isn't authentic in any way. Sorry Ina.

Reviewed Turkey Pot Pie With Stuffing Crust (Using Leftovers)

Apr 4, 2013 in on Food.com

I';ve made something similar to this for years. I cover the pie crust with egg on the bottom and bake it only long enough to seal the egg. Then add a layer of mashed potates, followed by meat and gravy with the stuffing on top to get nice and crispy. Sometimes I put some cranberry sauce in the ridges of the crust around the edges for "desse...

Reviewed Welsh Rarebit

Mar 15, 2013 in Food Network Community Toolbox on FoodNetwork.com

This is the one I grew up on, minus the hot sauce. Add some more flour for body, pour this over a hamburger patty and you'll have one of the best cheeseburgers in the world!

Curtis Stotlar"

Reviewed Scrambled Eggs with Smoked Salmon

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

Eggs of any kind and salmon are a gift from above. Sometimes I will poach the eggs, make a simple Hollandaise sauce and add the salmon and people rave. Thanks Rachel! Curtis Stotlar"

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