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Chef #1345909

alexandria, Virginia

Member since Aug 2009

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Replied to Jessica Lagasse's Black and White Brownies Recipe : Emeril Lagasse : Food Network

Sep 23, 2014 on FoodNetwork.com

If you baked them 10-15 minutes longer than the recipe said to, then you didn't follow the directions exactly. Perhaps your super light & fluffy was a result of overcooking. Most of the brownies I make seem a underdone at first, but after they completely cool down (or even sit overnight) they firm up and are just right. I haven't tried this recipe,...

Replied to real meatballs and spaghetti

Sep 11, 2014 on FoodNetwork.com

That's 3/4 tsp in the sauce and 1 tsp in the meatballs if you use ordinary salt. The seasoning is perfect if you just use Kosher salt.

Replied to real meatballs and spaghetti

Sep 11, 2014 on FoodNetwork.com

It's not too salty if you use Kosher salt. If you're using ordinary table salt or sea salt, you would have to cut it to 3/4 tsp. It seems like MILLIONS of people don't realize Kosher salt is waaay less potent (measure per measure) than Mortons table salt.

Replied to Prawns Sambuca Recipe : Bobby Flay : Food Network

Aug 18, 2014 on FoodNetwork.com

You went WAAAY off the reservation with your thyme mistake and should not have posted this review. It is like accidentally putting sugar in a recipe instead of salt and then posting a review of your disaster. Nobody cares. We want to hear about this recipe, and you failed.

Replied to Tomato, Mozzarella, and Basil Salad Recipe : Ina Garten : Food Network

Jul 1, 2014 on FoodNetwork.com

Try fresh oregano or another herb you like, or do as I do sometimes and just serve it drizzled with fine chopped shallots you have soaked in a little balsamic. Its good with or without the cheese.

Replied to Tomato, Mozzarella, and Basil Salad Recipe : Ina Garten : Food Network

Jul 1, 2014 on FoodNetwork.com

I agree that a drop or two of balsamic is great, but some cookbook authors seem to think this is a no-no. Another tomato salad I like when there is no mozzarella or basil in the house: I finely chop some shallots and let them marinate in a little balsamic while I cut up the tomatoes. Then I spoon the shallots over the tomatoes and drizzle with olive...

Replied to Apple Spice Cake with Cream Cheese Icing Recipe : Anne Burrell : Food Network

May 24, 2014 on FoodNetwork.com

It's supposed to be dense and heavy. Cook the apples down so you only have 1/2 cup of cider (liquid) remaining. And bake in a 9x5 Pyrex loaf pan. 8 1/2x4 1/2 is too small. These things will help the recipe turn out just like it did for Ann. Use 3 medium apples and cook them down and the recipe will work.

Replied to Apple Spice Cake with Cream Cheese Icing Recipe : Anne Burrell : Food Network

May 24, 2014 on FoodNetwork.com

If you cook the apples down until only 1/2 cup liquid (cider?) remains, the apples lose a lot of their volume, and 3 apples is just right for this recipe. Hunt down a true 9x5 size Pyrex loaf pan if you don't have one. It's what Ann used.

Replied to Apple Spice Cake with Cream Cheese Icing Recipe : Anne Burrell : Food Network

May 24, 2014 on FoodNetwork.com

You didn't cook the apples down enough. The recipe works if you cook the apples down until all liquid except for 1/2 cup has boiled away.

Replied to Apple Spice Cake with Cream Cheese Icing Recipe : Anne Burrell : Food Network

May 24, 2014 on FoodNetwork.com

Did you cook the apples down enough? You should let them cook until only about 1/2 cup runny liquid remains. By the time you get to that point, the volume of apple will have cooked down quite a bit; my cake turned out great using 3 apples.

Replied to Apple Spice Cake with Cream Cheese Icing Recipe : Anne Burrell : Food Network

May 24, 2014 on FoodNetwork.com

I used all 3 apples (medium size) and the recipe worked fine. Two things: you have to cook the apples down (they lose a lot of their initial volume) to where only 1/2 cup liquid remains (that's how I interpreted her instructions). And the 9x5 pyrex dish Ann baked in makes a difference. Metal will take longer. Delicious, but heavy, dense and rich....

Reviewed apple spice cake with cream cheese icing

May 22, 2014 on FoodNetwork.com

This recipe is is very much in the carrot cake genre, minus all the oil. The cake is heavy as a brick, dense, rich and delicious. The amount of apples in not wrong. If you cut back on number of apples or if you over bake, you will miss the whole point of what this cake is meant to be. A couple of things: Ann used a pyrex dish--pretty sure it was...

Replied to Apple Spice Cake with Cream Cheese Icing Recipe : Anne Burrell : Food Network

May 21, 2014 on FoodNetwork.com

Mmm. How did you make the rum glaze? I love rum flavor in desserts.

Replied to Cinnamon Rolls Recipe : Ree Drummond : Food Network

Apr 18, 2014 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

Apr 14, 2014 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.

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