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Club Dine In!

San Francisco, California

Member since Aug 2010

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Reviewed Roasted Baby Potatoes with Herbs

Nov 16, 2010 in Food Network Community Toolbox on Food Network

I love Herbs de Provence and has been my secret ingredient. I also like slicing the potatoes into 1/2 inch thick rounds to serve as a side-dish, especially at gatherings. Also, slicing them into round slices reduces cooking time.
My version: http://clubdinein.wordpress.com/2010/11/15/thanksgiving-side-dish-potatoes-mashed-or-not/

Reviewed Chai

Nov 16, 2010 in Food Network Community Toolbox on Food Network

I'd like to think I am a chai expert and make many variations myself. Even though I was born in the US, I grew up drinking chai. This one is pretty good, but I prefer the spices ground for intensity and to use raw, unrefined sugar instead of honey. Traditionally, people don't step their tea for 15 minutes or so, because it's like coffee. You just...

Reviewed Chai

Nov 16, 2010 in Food Network Community Toolbox on Food Network

I'd like to think I am a chai expert and make many variations myself. Even though I was born in the US, I grew up drinking chai. This one is pretty good, but I prefer the spices ground for intensity and to use raw, unrefined sugar instead of honey. Traditionally, people don't step their tea for 15 minutes or so, because it's like coffee. You just...

Reviewed Pumpkin Bars

Nov 15, 2010 in Food Network Community Toolbox on Food Network

I made this over and over again, but modified each time from the original. I've taken it two large brunch parties and made it for family and friends, they all loved it. Of course, I made it more spicy. I also made the whip cream a bit differently. It's so light and fluffy. You can see my recipe here: http://clubdinein.wordpress.com/2010/11/12/spi...

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