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Chef #1345909

alexandria, Virginia

Member since Aug 2009

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Replied to Cinnamon Rolls Recipe : Ree Drummond : Food Network

1 day ago on FoodNetwork.com

Hmmm, the recipe says that half the dough will yield 20-25 rolls, but you somehow got 36?? You must have really been disappointed after all that work!

Replied to Spicy Beef Stir-Fry Recipe : Food Network Kitchen : Food Network

5 days ago on FoodNetwork.com

The recipe doesn't call for mirin. Mirin and Shao Hising (Japanese sweet wine vs Chinese unsweet) are different products and they're not used interchangeably by Asian cooks.

Replied to pork tenderloin with seasoned rub

Mar 26, 2014 on FoodNetwork.com

You missed the basic point Dad was making--his turned out overcooked even though he seared for less time and reduced the oven temperature. I can tell just from other tenderloin recipes I've prepared that 10 minutes in a hot saut��� pan + 20 more minutes in a very hot oven will yield overcooked pork tenderloin. The only thing that saves this recipe...

Replied to pork tenderloin with seasoned rub

Mar 26, 2014 on FoodNetwork.com

You missed the basic point Dad was making--his turned out overcooked even though he seared for less time and reduced the oven temperature. I can tell just from other tenderloin recipes I've prepared that 10 minutes in a hot saut��� pan + 20 more minutes in a very hot oven will yield overcooked pork tenderloin. The only thing that saves this recipe...

Replied to Slow-Roasted Salmon with Potatoes Recipe : Food Network Kitchen : Food Network

Mar 23, 2014 on FoodNetwork.com

A three pound piece of salmon could not possibly be dry and overcooked after 15 minutes at 275. It's physically impossible.

Replied to Scalloped Potatoes Recipe : Food Network Kitchen : Food Network

Mar 20, 2014 on FoodNetwork.com

It's not a typo. Surprising how many people seem to be unfamiliar with Kosher salt. They just go ahead and use regular salt in the same amount, and then, yes, the dish will be too salty. This amount of Kosher salt is not a typo.

Replied to Scalloped Potatoes Recipe : Food Network Kitchen : Food Network

Mar 20, 2014 on FoodNetwork.com

Kosher salt is only half as salty as regular salt, so it was the amount of salt that made the dish too salty, not that it was Kosher. 1 TB kosher salt for 2 cups cream and more than 2 lbs of potatoes is not "salty" in my opinion. Do you generally add less salt than recipes call for and find it to be sufficient to suit your taste?

Reviewed olive oil cake: ladi tourta

Mar 6, 2014 on FoodNetwork.com

I'm verrry critical of recipes I find on this site, but I can give nothing but my highest praise for this cake (I've used other recipes for olive oil cake and this is the best one I've tried). I get my best results beating the eggs (and the rest of it, too) with an electric mixer---not just a hand whisk (the cake will bake with a more uniform crumb)....

Replied to waffled margherita pizza

Mar 5, 2014 on FoodNetwork.com

You reviewed the recipe---but forgot to say how it turned out. Did you...make the recipe?

Replied to Hash Browns Makeover Recipe : Food Network Kitchens : Food Network

Mar 3, 2014 on FoodNetwork.com

That might work with a much smaller pancake but most of us (even professionals) can't flip a 12-inch half-cooked potato pancake in the air without making a mess. You would have to fling the pancake high enough into the air to make it flip 180 degrees without breaking apart and then have it make a perfect landing centered back into the pan. I've never...

Replied to Baked Potatoes Recipe : Food Network Kitchens : Food Network

Mar 3, 2014 on FoodNetwork.com

And this has what to do with a baked potato review?

Replied to Truffle Brownies Recipe : Food Network

Feb 19, 2014 on FoodNetwork.com

Look at the review above. I feel the same way about margarine, except here. I made it with butter one time and the recipe flopped. The texture was (believe me) totally ruined. Make it with margarine and trust me, no one will even suspect. This is a chocolate lover's dream.

Replied to Truffle Brownies Recipe : Food Network

Feb 19, 2014 on FoodNetwork.com

Look at the review above. I feel the same way about margarine, except here. I made it with butter one time and the recipe flopped. The texture was (believe me) totally ruined. Make it with margarine and trust me, no one will even suspect. This is a chocolate lover's dream.

Replied to olive oil cake with blueberries and mascarpone

Feb 15, 2014 on FoodNetwork.com

I guess they want you to "reply" to other people's reviews to leave comments.

Replied to olive oil cake with blueberries and mascarpone

Feb 15, 2014 on FoodNetwork.com

Why does this web site not allow people to simply leave "comments"? When you spot a recipe with errors -- and there are tons of them on this site, you are forced to leave a review when you just want to raise a question.

Replied to olive oil cake with blueberries and mascarpone

Feb 15, 2014 on FoodNetwork.com

Why does this web site not allow people to simply leave "comments"? When you spot a recipe with errors -- and there are tons of them on this site, you are forced to leave a review when you just want to raise a question.

Replied to olive oil cake with blueberries and mascarpone

Feb 15, 2014 on FoodNetwork.com

Why does this web site not allow people to simply leave "comments"? When you spot a recipe with errors -- and there are tons of them on this site, you are forced to leave a review when you just want to raise a question.

Replied to olive oil cake with blueberries and mascarpone

Feb 15, 2014 on FoodNetwork.com

Why does this web site not allow people to simply leave "comments"? When you spot a recipe with errors -- and there are tons of them on this site, you are forced to leave a review when you just want to raise a question.

Replied to Baked Fontina Recipe : Ina Garten : Food Network

Feb 15, 2014 on FoodNetwork.com

Are you using kosher salt? It's not too salty if you use the right kind of salt. If you are using Morton's table salt, you'll need to cut the amount in half.

Replied to Brownie Tart Recipe : Ina Garten : Food Network

Feb 10, 2014 on FoodNetwork.com

Also, for the ganache, weigh the chocolate rather than measuring cup method.

Replied to Brownie Tart Recipe : Ina Garten : Food Network

Feb 10, 2014 on FoodNetwork.com

I suggest you try "Truffle Brownies" from the Party Line with the Hearty Boys show on this web site. It makes round truffle tart thing that is coated with ganache. It is one of the very best things I have ever made off this web site. You don't have to use foil pan like they say; I use spring form. Also do not substitute butter for margarine---it won't...

Replied to Outrageous Brownies

Jan 18, 2014 on FoodNetwork.com

Why do so many people think they "made the recipe" when, like this person, they decided the recipe had too many ingredients and made changes: reduced quantities and changed ingredients. This taints the star rating system.

Replied to Outrageous Brownies

Jan 18, 2014 on FoodNetwork.com

Too bad you didn't wait until you had corrected your mistake before you rated the recipe.

Replied to Outrageous Brownies

Jan 18, 2014 on FoodNetwork.com

You don't even have to refrigerate them. I get my best results letting them stand covered at room temperature overnight. The best texture!

Replied to Outrageous Brownies

Jan 18, 2014 on FoodNetwork.com

Everybody's oven is a little different; you could try testing brownies for doneness 10 minutes before the recipe instructions, and then every 5 minutes or so until a toothpick comes out with a just a few moist crumbs. I never bake brownies until the toothpick tests dry. Dry toothpick, drier cakier brownies.

Replied to Outrageous Brownies

Jan 18, 2014 on FoodNetwork.com

Oops something went wrong! If there were a video of you preparing the brownies, some possibilities: they baked too long--there is no disputing that if you had pulled them out of the oven early enough, they would be "gooey" as you say; if the oven temp higher than you thought, or accidentally baked too long, brownies can turn out cakey; another possibility:...

Replied to Spicy Roasted Chicken Legs

Jan 14, 2014 on FoodNetwork.com

Come on, it had to at least taste like chicken. And with all that butter, garlic, and cayenne and tart lemon juice, I don't even know what you're talking about. No flavor? Get real.

Replied to Potato Pancakes

Jan 13, 2014 on FoodNetwork.com

Food fried in extra virgin olive oil will have a strong flavor. That may be what you didn't like. Try regular olive oil or a neutral oil if there's a next time.

Replied to Carrot Cupcakes with Cream Cheese Frosting

Jan 11, 2014 on FoodNetwork.com

I wish you people who alter the recipe would refrain from rating their "creations". Using olive oil, adding extra fat with the cheese, and so on. Its not even the same recipe. Its not fair to Krieger (or for people who rely on the overall rating to decide whether they will make a recipe or not) for you to come on here and say you "didn't love it".

Replied to Grand Champagne Cocktail

Dec 31, 2013 on FoodNetwork.com

You might consider strawberry extract for more of that flavor. I learned about it years ago from Maida Heatter. Its in the vanilla area of the supermarket.

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