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Jensoid

Austin, Texas

Member since Nov 2010

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Reviewed Osso Buco Recipe : Food Network

Jun 7, 2014 on FoodNetwork.com

Yeah, this is the bomb. Have made it over a dozen times now and always a crowd pleaser. Up my review to 5 stars.

Replied to Red Potato Salad With Bacon Recipe : Paula Deen : Food Network

Jun 7, 2014 on FoodNetwork.com

Great tip for soaking the onion.. I'll remember that..

Reviewed red potato salad with bacon

Jun 7, 2014 on FoodNetwork.com

I quadrupled this recipe for a large group. I was a little nervous with using 6oz of Red Wine Vinegar, but it was a perfect measure. I used pancetta rather than bacon and next time I think I will up the amount of pancetta to get more of the loverly bacon taste into the salad. Or perhaps I'll just follow the recipe. I will also cook the taters...

Replied to Mac and Cheese

Oct 20, 2013 on FoodNetwork.com

Err... why don't you do a search on whatever that is you are trying to make? This is a great Mac&Cheese recipe.. what you are describing frankly sounds pretty nasty. Cilantro/shitake mush/kale? What?

Reviewed Classic Italian Lasagna

Aug 28, 2013 in Food Network Community Toolbox on FoodNetwork.com

Lot's of bad reviews, let address them. You will need a 9x13 3inch deep lasagna pan, everything fit perfectly. Cut the tomato sauce recipe in half if you don't want left overs. I used two cups of sauce in the bechamel rather than 1.5 cups. I would use 1.5lbs of ground chuck and 2.5 packages of spinach. Make sure the milk is at room temperatu"

Reviewed Perfect Poached Eggs

Apr 19, 2013 in Food Network Community Toolbox on FoodNetwork.com

Poached egg was perfectly cooked. The idea of swirling the water is great, however it is best to turn off the flame first, swirl the water and drop the egg in the middle and cover. Worked best with the second egg using that method."

Reviewed Birthday Pork Roast

Apr 14, 2013 in Food Network Community Toolbox on FoodNetwork.com

I opted for 6 bones rather than 8 and the weight came out to just over 6lbs. Like other reviews, I also waited an hour before I put the root veggie into the roasting pan, but added salt/pepper and mixed it with EVO. As per recipe, I allotted myself 3 hrs for roasting. I inserted the thermometer probe in the thickest part of the roast, dead cente"

Reviewed Peas with Shallots and Pancetta

Apr 14, 2013 in Food Network Community Toolbox on FoodNetwork.com

Really tasty. Very quick and easy to prepare. Use half the amount of pancetta, seems this probably is a misprint, can't imagine using half a lb of pancetta. I also used half of the rendering prior to putting the peas, shallots and chili flakes in the pot. I prepared the pancetta first and set it aside while I cooked everything else, since the "

Reviewed Osso Buco

Jan 4, 2013 in Food Network Community Toolbox on FoodNetwork.com

I may be jumping the gun here, but I am in the middle of preparing this bad boy of a dish. I recorded the episode when Anne made this dish and also printed out the recipe. I will reflect some concerns, Veal Shanks in Austin run about $17.99 a lb.. and that was my quandary.. What was the thickness of the shanks she was cooking. The veal I purcha"

Reviewed Mexican Breakfast Casserole

Dec 24, 2012 in Food Network Community Toolbox on FoodNetwork.com

I am my worst enemy when it comes to following recipes. This was a hit with everyone today, however I would needs to suggest a modification. When he calls for layering the number of poblano's won't fit the bill, neither would the standard 5 tortillas. I would go with 8-9 poblano's if you really want to cover the bottom and then have another lay"

Reviewed Red Devil Cranberries

Nov 23, 2012 in Food Network Community Toolbox on FoodNetwork.com

Insane off the membrane. It was particularly easy to make and I made it the night before so to save time on T-Day. Guests all raved about it and there wasn't any leftover. I could imagine you could freeze this in an ice cube tray and drop them into a glass of vodka... but hey that's just me."

Reviewed Old-Time Beef Stew

Oct 26, 2012 in Food Network Community Toolbox on FoodNetwork.com

Tough call. I will say my honey loved this stew, but I put some twists. I used a cup of red wine and water. I added potato's, peas, mushrooms and doubled up on the Worcester Sauce. I added some beef stock when I threw in the potato's. In retrospect, I would of just taken the lid off the pot for the last 30-40 minutes. The gravy wasn't very v"

Reviewed Good Eats Roast Turkey

Dec 24, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is really a great recipe for Turkey. I have done a couple this way.. but be warned. You will get some smoke, enough to get chuckles from folks who think you just burned the heck out of dinner. After you drop the temp, it generally will subside. Today, it set off our fire alarm system and at thanksgiving, my mother-in-law was giving me a ...

Reviewed Savannah Seafood Gumbo

Dec 18, 2011 in Food Network Community Toolbox on FoodNetwork.com

My go to seafood gumbo recipe. I have prepared it dozens of times over the years to a stellar reception from the hungry hoards it feeds. One item, my spouse is allergic to shell fish, so I modified the recipe to include only fish such as tuna, talapia, salmon and any hearty fish that is on sale at the store. Some folks who have had it didn't e...

Reviewed Wild Mushroom Risotto

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

Yup, the bomb. New to cooking risotto and this recipe hit it out of the park. I used a mixture of wild mushrooms rather than just morel. A great tip was keeping the broth simmering while making the dish, kept the temp hot in the risotto. The risotto definitely can take all the broth if you keep an eye on it and stir away... like making a roux...

Reviewed Filet Mignon with Balsamic Syrup and Goat Cheese

Jun 11, 2011 in Food Network Community Toolbox on FoodNetwork.com

I rarely cook steaks and we are not a big meat eaters, but this sounded so good I wanted to give it a go. It turned out wonderfully and our dinner guests loved the steak. A couple things I wish I had done better would be to give myself more time in doing the reduction Balsamic syrup. It wasn't quite reduced enough when my steaks were ready. Th"

Reviewed Wild Mushroom Risotto

May 7, 2011 in Food Network Community Toolbox on FoodNetwork.com

Yup, the bomb. New to cooking risotto and this recipe hit it out of the park. I used a mixture of wild mushrooms rather than just morel. A great tip was keeping the broth simmering while making the dish, kept the temp hot in the risotto."

Reviewed Brazilian Feijoada

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

Ok.. so the butcher gave me the oddest look when I rattled off all the meat I needed. He asked me what was I making.... he never heard of feijoada before. He's a fan now I bet. I made the feijoada for a friend of mine who's wife happens to be from Brazil. A bit bold, but what the heck, I was needing a meat fix and this sure did deliver. Our guest...

Reviewed Savannah Seafood Gumbo

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

My go to seafood gumbo recipe. I have prepared it dozens of times over the years to a stellar reception for the hungry hoards its feeds. One item, my spouse is allergic to shell fish, so I modified the recipe to include only fish such as tuna, talapia, salmon and any hearty fish that is on sale at the store. Some folks who have had it didn't even...

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