My Profile

FredBT

simi valley, California

Member since Aug 2005

Flag This ProfileFlag as Inappropriate

Reviewed Traditional British Bangers

Dec 18, 2013 in on Food.com

Anyone that makes English sausage/bangers professionally or as a home cook would know that this recipe is not even close. Except for the sage it is closer to an Irish sausage.
I would be happy to contribute a more accurate, simpler recipe, again."

Reviewed Garlic and Citrus Chicken

Oct 12, 2013 on FoodNetwork.com

I used home made stock but otherwise followed the recipe closely and everyone really loved it. The sauce was delicious .

Reviewed Irish Sausages (Bangers)

Mar 18, 2013 in on Food.com

This is an excellent recipe, almost authentic! Bread crumbs (or rusk) are definitely not optional if you want the sausage to have the right flavor and texture. The crumbs should be about 8-10% by weight of the meat and then moistened with water before adding. The crumbs are not added as a "filler" but to absorb and maintain moisture and fat. This...

Reviewed English Bangers

Aug 13, 2012 in on Food.com

Not a bad sausage but lacks the texture of the real thing. They should contain at least 10% moist breadcrumbs otherwise you have Italian sausage without the fennel."

Reviewed Bangers and Mash

Jul 16, 2012 in Food Network Community Toolbox on FoodNetwork.com

Quite tasty but not bangers and mash. Bangers are never made with veal or chicken."

Reviewed Chicken Pot Pie

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

I followed the recipe fairly closely but tweaked it a little. I used fresh pearl onions that I precooked and lightly caramelized. Using good stock bouillon cubes are not needed - disgusting salty things taste foul not fowl. I also like to add some paprika and a good dash of Tapatio hot sauce [not enough to make the dish spicy].
How is this...

Reviewed Chicken Pot Pie

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

I followed the recipe fairly closely but tweaked it a little. I used fresh pearl onions that I precooked and lightly caramelized. Using good stock bouillon cubes are not needed - disgusting salty things taste foul not fowl. I also like to add some paprika and a good dash of Tapatio hot sauce [not enough to make the dish spicy].
How is this...

Reviewed Mac and Cheese

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

I followed the recipe very closely. It was a little bland but it is just mac n' cheese and makes a great side dish. If someone eliminated the breadcrumbs and tomatoes or used a different cheese I dont think they should comment because it's a different recipe. It needs everything listed. My biggest complaint is not the taste but the cost, gruyere is...

Reviewed Mac and Cheese

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

I followed the recipe very closely. It was a little bland but it is just mac n' cheese and makes a great side dish. If someone eliminated the breadcrumbs and tomatoes or used a different cheese I dont think they should comment because it's a different recipe. It needs everything listed. My biggest complaint is not the taste but the cost, gruyere is...

Reviewed Mac and Cheese

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

I followed the recipe very closely. It was a little bland but it is just mac n' cheese and makes a great side dish. If someone eliminated the breadcrumbs and tomatoes or used a different cheese I dont think they should comment because it's a different recipe. It needs everything listed. My biggest complaint is not the taste but the cost, gruyere is...

Not what you're looking for? Try: