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Chef #1137158

United States

Member since Jan 2009

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Reviewed sesame snap peas

7 days ago on

Not impressed with the so-so flavors of this side dish. We followed the directions exactly and anticipated a great tasting dish but were disappointed.

Replied to Miso Honey Glazed Fish Recipe : Alton Brown : Food Network

Jan 7, 2015 on

Then you used the wrong kind of miso and overcooked it

Reviewed slow cooker chickpeas

Oct 20, 2014 on

Chickpeas prepared this way make the best hummus.

Reviewed pina colada granita

May 7, 2014 on

icy treat

Reviewed Chocolate-Dipped Strawberries

Dec 19, 2013 on

Easiest way to temper chocolate I've ever seen. Never again will I risk the double boiler method!!!!

Reviewed Homemade Marshmallows

Oct 16, 2013 on

Excellent recipe and instructions although I have tried to make coconut flavored ones for a neice twice and both times it flopped. It got stringy and wouldn't whip up. My hubby says he won't buy marshmallows ever again.

Reviewed Salt-and-Vinegar Fish Sticks

Jan 16, 2013 in Food Network Community Toolbox on

Made this tonight, not impressed with the results. Seemed to take a lot longer to make than a batter or breaded fish stick. Won't bother with it again."

Reviewed Miso Honey Glazed Fish

Nov 28, 2012 in Food Network Community Toolbox on

Used it on Atlantic salmon fillets. Excellent recipe, would be good on just about any meat, fish, or fowl!!!!"

Reviewed Ginger-Glazed Pearl Onions and Parsnips

Oct 21, 2012 in Food Network Community Toolbox on

Nothing special, onions get overcooked if you put them in at the same time as the parsnips. I've never heard of removing the core of a parsnip before either. Too much work and waste of money to throw away a part that is perfectly fine to eat."

Reviewed Squash Soup

Oct 15, 2012 in Food Network Community Toolbox on

This is such a good soup, velvety, creamy, and thick. With just the right amount of zing from the fresh ginger and nutmeg. I had to sub some sour cream and a little light cream for the heavy cream as I don't routinely keep it in the house. Can't wait to have my hubby taste this!!!"

Reviewed Smoked Cheese and Beer Fondue with Beer-Simmered Bratwurst, Grilled Bacon, Mushrooms and Rye Bread

Jan 21, 2012 in Food Network Community Toolbox on

The cheese didn't melt right just got grainy and clumpy. Didn't look anything like on the show. Flavor was however good. The only brats that we have around here got very tough on the grill. Mushrooms were just middle of the road not anything to rave about.""

Reviewed Dirty P's Garlic-Ginger Chicken Thighs

Jan 9, 2012 in Food Network Community Toolbox on

Good recipe, only problem was that the thighs burned on the grill due to all the fat dripping. Next time I'll make sure that we watch them closer and turn them more often.""

Reviewed Good Eats Roast Turkey

Nov 30, 2011 in Food Network Community Toolbox on

Have used this recipe twice, last year (2010) it was perfect. This year for some reason the bird took 4 hours to cook although the birds were the same size. Other than that this recipe is excellent. I don't brine my bird as I have to buy a frozen one because I can't afford the pricey organic ones form the local organic store. I was told by the tu...

Reviewed Free Range Fruitcake

Dec 5, 2010 in Food Network Community Toolbox on

Mr. Brown has done it again!!!!! We couldn't wait two weeks to try it. We cut a piece the first night 'just to see if we like it'. It is delicious!!!!! We left one half to sit for the full two weeks but will be testing a small slice, from the other half, every day to see when it is best. Anyone that has trouble slicing it, try an electric knife. It...

Reviewed Granola

Oct 19, 2010 in Food Network Community Toolbox on Food Network

I modified it as I was making it. I kept tasting it and adding in different things that I love. I added more honey rather than the Maple syrup it called for I like it very sweet, I also added sugar free chocolate, banana chips, dark karo syrup, I also added half a palm full of cinnamon and vanilla, and a pinch more brown sugar.

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