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Joined Date: Sep 03, 2007
Reviewed Cheesy Spaghetti Pie
"Just gnawed through one slice. This was not good. The brown crust actual comes out with the texture of under cooked pasta instead of something with a cheesy crust."
Reviewed Susan Feniger's Kaya Toast
"Having no Pandan leaf, I had to substitute with the suggested grated ginger. Forty-eight minutes, four pots, one pan and three bowls later I had Kaya toast with a sunny side up egg and some reduced soy sauce. I'm not sure how I would rate it since it was not what was made on the show. That said, this dish, even with the subs, was very good but wo"
Reviewed Pressure Cooker Beef Stroganoff
"Depending on the beef stock you use, this can be a very tasty dish in half the time of a regular stroganoff. I was pleasantly surprised with the results."
Reviewed Dover Sole a la Meuniere
"This was good. Handling the fish was the issue... Get the filets flat, hit them with salt & pepper, dust with flour and then let them be for 10 min. In your Non-stick pan, add some canola oil (or peanut or soy) and then some butter. The butter will begin to foam, then add your fish. Once the fish is in the pan give it a good shake to keep it movin"
Reviewed Spinach and Ricotta Gnudi
"I've messed around with this one cause I REALLY want it to work. Something about it just is very visually appealing but, following the recipe, doesn't really produce what I thought it should taste like and it could be less complicated. Lets take the sauce. My tip; roast the mushrooms... cut them up, add lemon juice, garlic and thyme, plus some sal"
Reviewed Fried Chicken
"Stop. You found your fried chicken recipe. The brine adds a lot to this. Don't forget to cut the breast in half when butchering; they'll cook more evenly. After my chicken was broken down, I poked some holes in each of the pieces to let the marinade really penetrate. I also had the chicken in there for 24 hrs. The end product was worth the effort."
"I used Dijon. It had good flavor. I made my own herb de provenance out of rosemary, thyme, basil, fennel seed, marjoram, oregano (you can also throw in savory and lavender if you got it) about a teaspoon of each. Your going to want to have a nice coating of the mustard as it goes in the hot pan; the mustard is going to form a beautiful dark brown "
Reviewed Beet Salad with Goat Cheese
"Try this awesome salad. Taste the dressing you might want to add more olive oil. After you dice up the beets, it doesn't hurt to add some more salt and pepper and a healthy pinch of sugar. This will balance out all the rice wine vinegar in the dressing."