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John_Q_Public

Costa Mesa, California

Member since Jan 2008

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Reviewed Chicken Florentine Style

Sep 16, 2013 in Food Network Community Toolbox on FoodNetwork.com

I added Baby Bella's and a little more Italian parsley I also used fresh spinach (2 bunches steamed for 4 minutes, then chopped up and added later), cut up the chicken into bite sized pieces before finishing in the sauce. Then added the whole dish to 1lb of cooked Farfalle pasta (also called bow tie pasta). There was enough sauce left to coat the "

Reviewed Brined Herb-Crusted Turkey with Apple Cider Gravy

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

A.) Was it salty after sitting in a brine for 3 whole days, which tasted very salty when tasted before the start of the brining process? Absolutely not.
B.) Was it juicy? It was one of the juiciest turkeys I've ever had or made.
C.) How was the flavor? The sage flavor is very heavy, if you like the flavor of sage then go with the...

Reviewed Tartar Sauce

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

I made the whole "The Secret To Fish And Chips" meal and it all turned out great. I thought that making the mayo would be tough since it was my first time trying anything like this, but it came out great, I did exclaim "hey what do you know I did it, I made mayo". The only negative I have to say is that the sauce was a little strong on the pickle...

Reviewed Fish and Chips

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

I made the whole "The secret to fish and chips" meal and it turned out great. A little hint folks lower the fish in the oil with a pair of tongs. On my stove, right before putting in the fish or french fries I would crank the burner up to high and the temp would only drop 5 degrees or so. In less then a minute the temp would be back up to 375.

Reviewed Fried Chicken

Jan 16, 2011 in Food Network Community Toolbox on FoodNetwork.com

1/8th of an inch of oil is way way too little. If you view the video you can see that the oil is much deeper than 1/8 of an inch, if I remember correctly I think he said 1/3rd of the way up on the pan. If the oil gets too high (more than half way up the side of the pan) you can always put in less chicken. Trying to get an accurate temp in 1/8th of...

Reviewed Butterflied Cornish Hens with Sage Butter

Dec 30, 2010 in Food Network Community Toolbox on FoodNetwork.com

This dish came out fantastic, I was thinking that the hen would be over cooked by first pan frying and then spending 25 minutes in the oven. I'm happy to say that my thinking was flawed, the meat was moist and tender. I used the pan juices on some leftover wild rice dressing from Thanksgiving. The lemon sage butter mix was just what was needed for...

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