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Chef_Dave_MO

Independence, Missouri

Member since Dec 2009

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Replied to Brined Pork Chops with Soft Parmigiano Polenta Recipe : Anne Burrell : Food Network

Jan 29, 2014 on FoodNetwork.com

Look harder! The print button is there.

Replied to Easiest Muffins

Oct 27, 2013 on FoodNetwork.com

You cannot substitute AP flour for self rising flour. There is no leavening in AP.

Reviewed Chicken Enchiladas

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

To my taste this is a better version than her roasted salsa verde. I used a Hungarian Yellow Wax pepper. The Anaheim is not hot enough for my Southern California educated taste buds. Take the time to remove the stems from the chilies before blending them. This salsa verde recipe will go into my permanent file as I use salsa verde for several othe...

Reviewed Bloody Mary Flank Steak

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

Missing from the directions: Use a pair of forks to pierce the steak all over, both sides to allow the marinade to infuse the steak. This should to resolve the 'bland' reviews.

The low rated reviews just reinforce my thoughts that those reviewers are recipe surfing and have no idea of the show that produced recipe. It is well documented...

Reviewed Campfire Beans

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

While I agree with AliH's assertion, below is Cook's Illustrated view on salting beans. You can or not salt while cooking beans.

March 2010
Dried Beans: Brine 'Em

Forget conventional wisdom warning against salting beans before they're cooked. Our testing revealed that adding salt to the overnight soaking...

Reviewed Pacific Cod and Clam Cacciucco

May 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

To indriq-12923315
How do you 'know' Chef Ann uses too much salt? Have you been on her set to taste the dish? The TV lens distorts the application of all ingredients. Review the recipe. Taste, season, taste and repeat as necessary."

Reviewed Heirloom Tomato and Basil Tart

Apr 22, 2011 in Food Network Community Toolbox on FoodNetwork.com

Giada did not recommend any particular brand of pie dough on her show. I would suggest all who have a complaint about using pre-made products check their local health food store for alternatives.
Also, please check the source of the pine nuts you use. Those sourced from China are not a good choice as they are known to produce taste side ...

Reviewed Homemade Tartar Sauce

Apr 6, 2011 in Food Network Community Toolbox on FoodNetwork.com

portmossy; Cornichons are small whole pickles. Look for them with the other pickles.

This is the only tartar sauce I've used for the last few years. Very good and simple to make."

Reviewed Bloody Mary Flank Steak

Mar 30, 2011 in Food Network Community Toolbox on FoodNetwork.com

Missing from the directions: Use a pair of forks to pierce the steak all over, both sides to allow the marinade to infuse the steak. This should to resolve the 'bland' reviews.

The low rated reviews just reinforce my thoughts that those reviewers are recipe surfing and have no idea of the show that produced recipe. It is well documented...

Reviewed Osso Buco

Feb 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

To amccord: Grow up! This is a grownup show for grownups. Go back to Ina or Sandra if it too hot in the kitchen.
This is a delicious version of Osso Buco."

Reviewed Brined Pork Chops with Soft Parmigiano Polenta

Feb 2, 2011 in Food Network Community Toolbox on FoodNetwork.com

Here are my thoughts.
I never attempt a recipe w/o watching the show.

Some standard ingredients are;
Salt is always Kosher unless table salt is specified. Morton's is a smaller grain than Diamond Crystal. 2/3 TBS table salt for 1 TBS Morton's or Diamond Crystal. TASTE the brine as the salt is added before adding...

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