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Glamm

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Reviewed Tarragon Meatloaf

Nov 5, 2010 in Food Network Community Toolbox on Food Network

Fresh tarragon makes this an updated comfort-food classic. I used a meat thermometer to make sure it didn't dry out- 155F is enough. I didn't finely chop the onions so it looked wierdly speckled white. Also unfortunate, I followed the recommended accompaniment of green potatoe salad which just tipped the tarragon/mushy texture thing off the charts....

Reviewed Tarragon Meatloaf

Nov 5, 2010 in Food Network Community Toolbox on Food Network

Fresh tarragon makes this an updated comfort-food classic. I used a meat thermometer to make sure it didn't dry out- 155F is enough. I didn't finely chop the onions so it looked wierdly speckled white. Also unfortunate, I followed the recommended accompaniment of green potatoe salad which just tipped the tarragon/mushy texture thing off the charts....

Reviewed Tarragon Meatloaf

Nov 5, 2010 in Food Network Community Toolbox on Food Network

Fresh tarragon makes this an updated comfort-food classic. I used a meat thermometer to make sure it didn't dry out- 155F is enough. I didn't finely chop the onions so it looked wierdly speckled white. Also unfortunate, I followed the recommended accompaniment of green potatoe salad which just tipped the tarragon/mushy texture thing off the charts....

Reviewed Tarragon Meatloaf

Nov 5, 2010 in Food Network Community Toolbox on Food Network

Fresh tarragon makes this an updated comfort-food classic. I used a meat thermometer to make sure I didn't dry it out- 155F is enough to be safely cooked through. Unfortunately I didn't finely chop the onions so it looked wierdly speckled white-I was worried my daughter would work around them. Also unfortunate that I followed the recommended accompaniment...

Reviewed Tarragon Meatloaf

Nov 5, 2010 in Food Network Community Toolbox on Food Network

Fresh tarragon makes this an updated comfort-food classic. I used a meat thermometer to make sure I didn't dry it out- 155F is enough to be safely cooked through. Unfortunately I didn't finely chop the onions so it looked wierdly speckled white-I was worried my daughter would work around them. Also unfortunate that I followed the recommended accompaniment...

Reviewed Tarragon Meatloaf

Nov 5, 2010 in Food Network Community Toolbox on Food Network

Fresh tarragon makes this an updated comfort-food classic. I used a meat thermometer to make sure I didn't dry it out- 155F is enough to be safely cooked through. Unfortunately I didn't finely chop the onions so it looked wierdly speckled white-I was worried my daughter would work around them. Also unfortunate that I followed the recommended accompaniment...

Reviewed Tarragon Meatloaf

Nov 5, 2010 in Food Network Community Toolbox on Food Network

Fresh tarragon makes this an updated comfort-food classic. I used a meat thermometer to make sure I didn't dry it out- 155F is enough to be safely cooked through. Unfortunately I didn't finely chop the onions so it looked wierdly speckled white-I was worried my daughter would work around them. Also unfortunate that I followed the recommended accompaniment...

Reviewed Tarragon Meatloaf

Nov 5, 2010 in Food Network Community Toolbox on Food Network

Fresh tarragon makes this an updated comfort-food classic. I used a meat thermometer to make sure I didn't dry it out- 155F is enough to be safely cooked through. Unfortunately I didn't finely chop the onions so it looked wierdly speckled white-I was worried my daughter would work around them. Also unfortunate that I followed the recommended accompaniment...

Reviewed Green Potato Salad

Nov 5, 2010 in Food Network Community Toolbox on Food Network

I like the concept: fresh herbs and vinaigrette on warm red potatoes, but I will tweak it next time more like the TV version. I'll hand chop all the herbs skipping the food processor. I'll go lighter on the tarragon and capers. Do they go together? I didn't use shallots but there was plenty of onion flavor with the scallions and chives (especially...

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