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DrPsyclone

United States

Member since Nov 2009

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Reviewed Hot Dog Onion Sauce

Jun 5, 2013 in null on Food.com

Great recipe. A perfect splash of New York hustle on my Hebrew National! I do suggest substituting a squirt of sriracha sauce for the hot sauce and salt. Hot, sweet and a little salty... Just the way I like my women."

Reviewed Pat's Roast Beef

May 29, 2013 in Food Network Community Toolbox on FoodNetwork.com

Great taste but with a 5.35 pound shoulder roast (french cut at 375 degrees, I was at only 80 degree at the 45 minute mark. Mmmm... I used the old no peek recipe to finish it. I left the roast in another 15 minutes at 375 degrees then turned the oven off BUT LEFT THE ROAST IN AND DID NOT OPEN THE DOOR! LEFT IT SIT THREE HOURS WITHOUT OPENING THE"

Reviewed Persian Chicken Kabobs

Oct 16, 2011 in null on Food.com

My wife was born in Tehran but grew up in Israel. Until we found this recipe our home was the weak sister of the family BBQs. We don't bother with the kebab part. We just put boneless chicken breast fillets and chicken tenders in the marinade for a half hour or so before laying them out on the grill. Umm-umm-umm. For a quick ticket to cholesterol...

Reviewed Bacon and Herb Roast Turkey Breast

Nov 24, 2010 in Food Network Community Toolbox on Food Network

Made a couple of these for the buffet following a friend's vow renewal ceremony and the response was awesome. Since I cook kosher, for the butter I substituted dairy-free margarine and for the thick bacon slices ... FORGET ABOUT LEAN PASTRAMI OR "KOSHER BACON"... I used hand sliced "navel pastrami" (the fatty second cut of brisket and it rocks. In...

Reviewed Bacon and Herb Roast Turkey Breast

Nov 24, 2010 in Food Network Community Toolbox on Food Network

Made a couple of these for the buffet following a friend's vow renewal ceremony and the response was awesome. Since I cook kosher, for the butter I substituted dairy-free margarine and for the thick bacon slices ... FORGET ABOUT LEAN PASTRAMI OR "KOSHER BACON"... I used hand sliced "navel pastrami" (the fatty second cut of brisket) and it rocks. ...

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