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Chef I'll Never Tell

Member since Jun 2008

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Reviewed Gebhardts Chili Powder (Copycat)

Nov 22, 2011 in on Food.com

Gebhardt was famous for grinding the dried chilis into a powder. This was his base. This recipe lacks that. For hot chili - use New Mexico powder (and omit the red pepper). For mild, use Ancho with or without red pepper or crushed chili seeds. Paprika, Cumin, salt, Mexican Oregano, freshly ground coriander seeds, black pepper and celery salt will...

Reviewed Linguini with White Clam Sauce

May 3, 2011 in Food Network Community Toolbox on FoodNetwork.com

If it's clam sauce, you never you chicken broth! You can buy clam base and use it and if you like a boost for the clams, add a can of mushrooms - they will absorb the sauce and taste like clams. Rachel Ray has her own way, but this is not a real recipe."

Reviewed Cold Spaghetti with Spicy Raw Sauce

Mar 18, 2011 in Food Network Community Toolbox on FoodNetwork.com

It's hard to believe that this person is actually on the Food Network - her recipes are out in left field. I guess they appeal to the fast food group of today that don't know any better. "

Reviewed Frank's Italian Sauce (Spaghetti Sauce

Mar 18, 2011 in Food Network Community Toolbox on FoodNetwork.com

Gravy? It's supposed to be spaghetti sauce - where's the basil, oregano ect.? Why not just use catsup?"

Reviewed Sausage and Peppers

Mar 18, 2011 in Food Network Community Toolbox on FoodNetwork.com

Not really a "sausage and peppers" recipe."

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