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GeekyWino

San Jose, California

Member since Jul 2006

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Reviewed Mac and Cheese

Dec 30, 2012 in Food Network Community Toolbox on FoodNetwork.com

This is an awesome recipe. Served this at a party, and it was a smash. I did everything to get it in the pan, then baked it just before dinner. Wonderful! I doubled the garlic in the topping as we love garlic. Be careful when making the roux with the truffle butter; a high temperature will destroy the delicate truffle flavors.
Bravo!"

Reviewed Rack of Lamb with Mint-Basil Pesto

Dec 28, 2012 in Food Network Community Toolbox on FoodNetwork.com

Truly wonderful combination of flavors. One note: pre-grill the chops earlier in the day and let them sit at room temperature for 30 minutes when you are ready to finish the dish - it makes the timing of an elaborate meal easier. Great flavors!"

Reviewed Tequila Tacos

Dec 28, 2012 in Food Network Community Toolbox on FoodNetwork.com

Love most of Guy's recipes, but this one is a miss. The time estimate does not include time to chop and prepare everything. The flavors are dull. The lime sour cream is overwhelming, and I like lime a lot. Sorry Guy!"

Reviewed Naan

Sep 9, 2012 in Food Network Community Toolbox on FoodNetwork.com

This is not terrible, but that's the best I can say. Quite heavy. The sourdough flavor is nice. Essentially Naan biscuits. If you want biscuits, give it a go."

Reviewed Grilled Steak Fries with Citrus-Thyme Aioli

Jul 29, 2012 in Food Network Community Toolbox on FoodNetwork.com

The aioli is too citrusy. Add some chili powder to make it interesting, otherwise it is rather cloying."

Reviewed Caprese Martinis

Jul 9, 2012 in Food Network Community Toolbox on FoodNetwork.com

I made this purely for fun, with very low expectations. This drink is poor. Not horrible - but the flavors don't work. The little caprese salad on a stick garnishes are the best part. If you make this, make extra garnishes."

Reviewed Salmon with Puff Pastry and Pesto

Apr 29, 2012 in Food Network Community Toolbox on FoodNetwork.com

For a brain dead simple dish, this wins hands down. Buy frozen pastry sheet, buy Salmon filets and ask the butcher to remove the skin, pre-made pesto sauce... the only "work" is thawing the pastry sheet and cutting the tomato. Wonderful mix of flavors, and so simple!"

Reviewed Bobby Flay's Pumpkin Pie with Cinnamon Crunch and Bourbon-Maple Whipped Cream

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

The flavors are OK, but relative to the amount of work required, this is just not worth it. The cinnamon crunch is a nice touch. Be careful with the bourbon, it is easy to overwhelm the whipped cream. The crust does not hold together, I had to add more butter to get it to hold together..""

Reviewed Jicama and Watermelon Salad

Aug 28, 2011 in Food Network Community Toolbox on FoodNetwork.com

Very good flavors, but the portions are bizarre. When I bought a jicama at a local store, it was about 4 pounds - nearly as heavy as the watermelon! I'd suggest a ratio of about 3 parts watermelon to one part Jicama, because Jicama is not very tasty. Also, boost the mint slightly. Otherwise the salad is awesome.""

Reviewed Escarole with Currants and Honey

Apr 10, 2011 in Food Network Community Toolbox on FoodNetwork.com

wonderful recipe. Currants can be difficult to find, so substitute Craisins. Critically important to heat the oil very hot. When you throw in the Escarole, it will seem out of control at first, but you are on your way to tasty goodness."

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