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Member since Oct 2010

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Reviewed Danish Pork Liver Pate

Nov 14, 2013 in null on Food.com

The recipe and directions do no match. There is no suet in the recipe..."

Reviewed Old Bay Seasoning(Copycat)

Aug 11, 2013 in null on Food.com

This is NOT an Old Bay copycat. First, there is no way celery salt is in it, it would be celery seed (ground). And no smoked paprika would be in it either, there was no such thing available when Old Bay originated! And reviewers who say I have never tasted Old Bay... are worthless."

Reviewed Braised Beef Heart

May 23, 2013 in null on Food.com

Heart IS organ meat. The heart is an organ. using your logic stomach or tripe would not be organ meats either - they are muscles too. Tongue is the one that I think is sort of problematic. But biologically heart is a true internal organ."

Reviewed Baked Virginia Ham

Nov 26, 2010 in Food Network Community Toolbox on Food Network

Can't rate a recipe that uses incorrect or confusing terminology very highly. Virginia ham is a salted and often smoked ham that is very salty and dry. It is NOT a spiral pre-cooked ham. If you used a Virginia ham to make this recipe it would not be cooked and would be like very salty jerky. You have to soak Virgina ham overnight in water, then...

Reviewed Emeril's Banana Cream Pie

Nov 23, 2010 in Food Network Community Toolbox on Food Network

A good combination of ingredients, but I aggree with others it's not perfect. The custard is way too rich and sweet. A better result is made with a bit less sugar and half milk (or even more in the custard. The fat in the creme gets in the way of the custard filling setting up properly. Then the crust and sauces - the recipes are for a much larger...

Reviewed Emeril's Banana Cream Pie

Nov 23, 2010 in Food Network Community Toolbox on Food Network

A good combination of ingredients, but I aggree with others it's not perfect. The custard is way too rich and sweet. A better result is made with a bit less sugar and half milk (or even more in the custard). The fat in the creme gets in the way of the custard filling setting up properly. Then the crust and sauces - the recipes are for a much larger...

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