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Chef Frisbie

Reinbeck, Iowa

Member since May 2009

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Reviewed Dry-Aged Standing Rib Roast with Sage Jus

Sep 26, 2011 in Food Network Community Toolbox on

This roast is amazing. I've done this roast like this at least 5 times. My family likes our roasts rare so I take mine out a little early around 110 degrees to make sure that when you put it back in at 500 it doesn't take it too far. You don't need the pot at all. Served with freshly grated horseradish, roasted winter veggies, and a wild mushroo...

Reviewed Moist and Easy Cornbread

Sep 26, 2011 in Food Network Community Toolbox on

Just as the title said. Moist and easy. Perfect for my chili. It was a little bland but nothing a little dollop of sourwood honey didn't fix!""

Reviewed Grilled Pizza -Three Ways

Jun 14, 2011 in Food Network Community Toolbox on

AMAZING! I will never make pizza on a stone in the oven again unless it's -25 outside. Substituted the malt barley for dark molasses and the dough came out perfect. The margarita pizza was perfect. Tried a peperoni pizza for the kids and it also came out better than anything than you can buy at a pizzeria. I just shut the lid on the grill for a fe"

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