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Flyinion

Sacramento, California

Member since Jul 2007

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Replied to baked macaroni and cheese

2 days ago on FoodNetwork.com

Other tips that you get if you watch(ed) the original episode. Use a very sharp english style cheddar. Not doing so is probably the biggest reason for "lack of flavor" in the reviews. The other key AB mentions is do NOT use pre-shredded cheese. It contains extra stuff to keep the shreds from clumping together. I suspect that is a big reason for...

Reviewed ab's chili powder

Aug 11, 2014 on FoodNetwork.com

I've been making this recipe for a few years now. Always with the chili peppers specified. This last time around I couldn't find the cascabels locally and after a frantic search on my phone for substitutes went with Anaheim instead. One of those (roughly the size of 3 cascabels), and an extra Arbol to replace the missing heat. Turned out great and...

Replied to Good Eats Roast Turkey

Nov 26, 2013 on FoodNetwork.com

Definitely not. If you use a pre-brined turkey and then brine it following this recipe you're going to end up with a salt lick. If you are just wanting to know if you can follow the aromatics/cooking directions portion though yes you could do that. Even if it doesn't say it's brined, any turkey that has "injected with 10, 15, 20% solution" on the...

Replied to Good Eats Roast Turkey

Nov 26, 2013 on FoodNetwork.com

You could put it in the oven at 500 for the 30 minutes while the egg is heating up to whatever temp you want to smoke at. A better alternative might be "reverse sear" style and smoke it low first then finish it in the oven for those last few degrees and to crisp the skin up.

Reviewed Cocoa Brownies

Aug 19, 2012 in Food Network Community Toolbox on FoodNetwork.com

I've made these brownies 3 times now and I think I finally have it right this time. I have to say though, the reason I knocked a star off is because to get it right, I had to use the recipe that is in Alton's BOOK. I couldn't figure out why both in the episode and the translation here on FN all the dry goods are measured instead of his usual met"

Reviewed Classic Potato Salad

Jun 1, 2012 in Food Network Community Toolbox on FoodNetwork.com

First, the flavor of this salad was EXCELLENT. I've been looking for a good potato salad recipe without mustard for a while since a family member is literally deathly allergic to it. I don't think the mustard flavor was missed at all with using the relish, hot sauce, and worcestershire sauce. The only two things that need tweaking are first the"

Reviewed Classic Potato Salad

Jun 1, 2012 in Food Network Community Toolbox on FoodNetwork.com

First, the flavor of this salad was EXCELLENT. I've been looking for a good potato salad recipe without mustard for a while since a family member is deathly (literally allergic to it. I don't think the mustard flavor was missed at all with using the relish, hot sauce, and worcestershire sauce. The only two things that need tweaking are first th"

Reviewed Good Eats Meatloaf

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

I've never made meatloaf before, however I've eaten quite a lot. The first time I made this, I let the butcher grind the meat. After cooking and letting it rest about 10 minutes, it fell apart a lot while cutting. This time around, tonight actually, I ground the meat myself as per the video with the food processor. I think I got the timing ri...

Reviewed Good Eats Meatloaf

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

I've never made meatloaf before, however I've eaten quite a lot. The first time I made this, I let the butcher grind the meat. After cooking and letting it rest about 10 minutes, it fell apart a lot while cutting. This time around (tonight actually) I ground the meat myself as per the video with the food processor. I think I got the timing ri...

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