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Chef #393200

Portland, Oregon

Member since Nov 2006

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Reviewed Cinnamon Rolls

Jan 19, 2014 on FoodNetwork.com

I am assuming quick/rapid rise yeast? Read all the reviews, no one mentioned the yeast.

Reviewed Cinnamon Rolls

Jan 19, 2014 on FoodNetwork.com

I am assuming quick/rapid rise yeast? Read all the reviews, no one mentioned the yeast.

Replied to Stollen

Dec 29, 2013 on FoodNetwork.com

thank you

Replied to Stollen

Dec 29, 2013 on FoodNetwork.com

How can something made in a commercial business be a 'homemade products?"

Replied to Stollen

Dec 29, 2013 on FoodNetwork.com

How can something made in a commercial business be a 'homemade products?"

Reviewed Bavarian Cream

Jul 1, 2012 in Food Network Community Toolbox on FoodNetwork.com

Very good recipe & easy. The gelatin is added to the 3 tablespoons of milk, but if you forget to, you can always add it when you're whipping the cream. I always use gelatin to stabilize whipped cream although 1 teaspoon is usually enough in a tablespoon of cool water.
Add the gelatin/milk while the mixture is still warm/hot, otherwise it'll...

Reviewed Triestine

Jun 10, 2012 in Food Network Community Toolbox on FoodNetwork.com

Fantastic, if only I could find the paper molds! I'm making them in other containers like souffle molds. I just finished making this for the upteenth time, it is great.
I think the best fruit to use is a combo of dried apricots and cranberries or cherries.
Found the paper molds, after x-mas. If you want the molds, you have to order...

Reviewed Pineapple Upside Down Cake

May 19, 2012 in Food Network Community Toolbox on FoodNetwork.com

I have tried at least 8 other recipes, this is the best one.

I find, out of all the chef's I have tried, Emeril's recipes are always good. His NY Cheesecake is also the best. "

Reviewed A Gooey, Decadent Chocolate Cake

Dec 19, 2011 in Food Network Community Toolbox on FoodNetwork.com

I'm a home baker, bake daily and think I'm ok at reading recipes. Read some reviews, and I used regular ap flour. Cake flour is very soft and apprently makes this little cake fall apart. It's the corn starch in the flour.
I'm pretty sure the frosting is so sweet because unsweetened chocolate is meant to be used with the powdered sugar,...

Reviewed Triestine

Dec 17, 2011 in Food Network Community Toolbox on FoodNetwork.com

Fantastic, if only I could find the paper molds! I'm making them in other containers like souffle molds.""

Reviewed Overnight Cinnamon Rolls

Jun 16, 2011 in Food Network Community Toolbox on FoodNetwork.com

I am really surprised by these steps. As an avid baker I know that
#1 The yeast must be activated with a warm liquid, from 110-125 degrees
#2 VERY IMPORTANT - DO NOT ADD SALT UNTIL THE VERY END OF ANYTHING THAT INVOLVES YEAST.
Salt inhibits yeast from rising, any kind of yeast. Wait the mixing is done then add the salt...

Reviewed Overnight Cinnamon Rolls

Jun 16, 2011 in Food Network Community Toolbox on FoodNetwork.com

I am really surprised by these steps. As an avid baker I know that
#1 The yeast must be activated with a warm liquid, from 110-125 degrees
3@ VERY IMPORTANT - DO NOT ADD SALT UNTIL THE VERY END OF ANYTHING THAT INVOLVES YEAST.
Salt inhibits yeast from rising, any kind of yeast. Wait the mixing is done then add the salt...

Reviewed Birthday Sheet Cake

Feb 27, 2011 in Food Network Community Toolbox on FoodNetwork.com

Seventiessmiley:

If you used a 1/4 or 1/2 sheetpan, did you use a baking element? Look at Wilton if you didn't. It's a small cone that goes in the middle to bake the center without drying out the edges.
I forgot to say, this recipe holds up to fondant pretty well, it's durable enough"

Reviewed Birthday Sheet Cake

Feb 27, 2011 in Food Network Community Toolbox on FoodNetwork.com

Seventiessmiley:

If you used a 1/4 or 1/2 sheetpan, did you use a baking element? Look at Wilton if you didn't. It's a small cone that goes in the middle to bake the center without drying out the edges.
I forgot to say, this recipe holds up to fondant pretty well, it's durable enough"

Reviewed Birthday Sheet Cake

Feb 27, 2011 in Food Network Community Toolbox on FoodNetwork.com

Seventiessmiley:

If you used a 1/4 or 1/2 sheetpan, did you use a baking element? Look at Wilton if you didn't. It's a small cone that goes in the middle to bake the center without drying out the edges. "

Reviewed Chicken Piccata

Feb 4, 2011 in Food Network Community Toolbox on FoodNetwork.com

I think it's the basis of a really good recipe. I really liked the amount of lemon used, it's tart. I made the following changes:

1. Added 3-4 big cloves of garlic
2. used 1/4 cup of chicken stock
3. 1/4 cup dry white wine

Now it's really good.

Reviewed Mac and Cheese

Feb 1, 2011 in Food Network Community Toolbox on FoodNetwork.com

I've made this recipe over & over again, it's the best ever. I usually make 1/2 the recipe, there's only 2 of us, and wind up freezing the rest. Freezes well.

Reviewed Balsamic Chicken Breasts

Jan 15, 2011 in Food Network Community Toolbox on FoodNetwork.com

after reading the reviews, my husband can't stop talking about it. It's fast, easy and really good. I cook and bake daily, and have tried about every chicken recipe from 40 cloves of garlic to tandoori. This is really, really good. Just follow the recipe, btw, I use a portobello mushroom for this recipe rather than what it calls for. Easier to find...

Reviewed French Macaroons

Dec 6, 2010 in Food Network Community Toolbox on FoodNetwork.com

Fine recipe, no problems.
REVISED, I hadn't made these for a while & forgot the important seps. If you have real questions, David Liebowitz has a million sites to view about these cookies.
The important part is, don't over beat them. Double a baking sheet on top of another heavy baking sheet, then put the paper on. Then, after...

Reviewed French Macaroons

Dec 6, 2010 in Food Network Community Toolbox on FoodNetwork.com

Fine recipe, no problems.
REVISED, I hadn't made these for a while & forgot the important seps. If you have real questions, David Liebowitz has a million sites to view about these cookies.
The important part is, don't over beat them. Double a baking sheet on top of another heavy baking sheet, then put the paper on. Then, after...

Reviewed French Macaroons

Dec 5, 2010 in Food Network Community Toolbox on FoodNetwork.com

Fine recipe, no problems.

Reviewed New York-Style Cheesecake with Choice of Toppings: Blueberry, Strawberry, Pineapple

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

Perfect, thank you, it's the sour cream, Lindy's recipe uses 1/2 cup heavy cream instead. The sour cream adds a slight tang while the heavy cream adds nothing. Tried many recipes before settling on this one.
Thank you Emeril
p.s. I forgot to add, this is the only recipe that did not crack. Between the ban marie and the temp...

Reviewed New York-Style Cheesecake with Choice of Toppings: Blueberry, Strawberry, Pineapple

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

Perfect, thank you, it's the sour cream, Lindy's recipe uses 1/2 cup heavy cream instead. The sour cream adds a slight tang while the heavy cream adds nothing. Tried many recipes before settling on this one.
Thank you Emeril

Reviewed Simply Delicious New York-Style Cheesecake with Strawberry Sauce

Nov 21, 2010 in Food Network Community Toolbox on Food Network

I'm giving it four stars for taste, but, since I tried a different recipe yesterday, starting at 550 for 14 minutes the top burned, so I tried this today, and, I followed others instructions.
Baked at 400 for 12 minutes, 2 hours at 200 and left it in an additional 30 minutes, it's not baked in the center.

Reviewed Milk Chocolate Graveyard Cake

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

Cake is great & decorations very well done. I do agree with some, her giggling is annoying. I did give her a break the first 25 min's, but the last 5 min's were hard to take. I know it's simply nerves, so it will hopefully end relatively soon.

Reviewed Pumpkin Creme Brulee

Oct 14, 2010 in Food Network Community Toolbox on Food Network

Made this last year for someone who adores pumpkin and thought this was the best pumpkin recipe ever! She even puts pumpkin in her coffee. Yikes.
Making it again for her tomorrow, what a treat. Even my husband likes this and he's not a pumpkin fan.

Reviewed Butternut Squash Gnocchi with Balsamic Brown Butter

Oct 9, 2010 in Food Network Community Toolbox on Food Network

I haven't made this exact recipe but think I know the trick. After you roast the squash it needs to be cooled for several hours or it absorbs so much flour it's ridiculous.
Let it sit for 2 hours at least, scrape it out, then put it on a tray to cool even further. It all needs to be room temp, then the flour won't absorb at an alarming...

Reviewed Butternut Squash Gnocchi with Balsamic Brown Butter

Oct 9, 2010 in Food Network Community Toolbox on Food Network

I haven't made this exact recipe but think I know the trick. After you roast the squash it needs to be cooled for several hours or it absorbs so much flour it's ridiculous.
Let it sit for 2 hours at least, scrape it out, then put it on a tray to cool even further. It all needs to be room temp, then the flour won't absorb at an alarming...

Reviewed Butternut Squash Gnocchi with Balsamic Brown Butter

Oct 9, 2010 in Food Network Community Toolbox on Food Network

I haven't made this exact recipe but think I know the trick. After you roast the squash it needs to be cooled for several hours or it absorbs so much flour it's ridiculous.
Let it sit for 2 hours at least, scrape it out, then put it on a tray to cool even further. It all needs to be room temp, then the flour won't absorb at an alarming rate,...

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