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Joined Date: Nov 03, 2009
Reviewed Fontina Risotto with Chicken
"Makes a good amount of risotto, but it doesn't matter. The leftovers are just as good. And this dish is REALLY good. I, however, leave out the chicken every time. The chicken just isn't as good as the rice. That's how good the rice is. You don't need the chicken. You have to stir it for about a half hour, but it is worth it.""
Reviewed Parmesan Crisps
"Things I have learned from cooking:
1) I won't make anything unless I'm hungry.
2) I won't make anything that isn't easier than stove top mac 'n' cheese.
3) I am not making a special trip to the grocery store.
4) Ingredients that are perishable, will probably perish.
The stars aligned with this recipe. And it was fantastic. Topped them with cr"
Reviewed Caramel Ganache
"Never would have thought of this on my own. It takes creativity of the highest caliber to even conceive of mixing chocolate chips with jarred caramel sauce. In fact, I'm pretty sure this is the first time anyone's thought of it. Brilliant! And putting this mind-blowing magic recipe on top of some ice cream? Well, that's just showing off, Food"
Reviewed Fromage Fort
"Alton, I have proclaimed you the demigod of leftover cheeses. This stuff is for shiz. I used ricotta, cream cheese, pepper jack, medium cheddar, and a slice of muenster just to top it off at 1lb. The best cheese dip I've ever had.
Reviewed Candied Ginger
"This was very good and turned out perfectly. Once the sugar hit the pot, I stirred constantly until it came together. Being a college student on a tight budget and limited mobility, I could not get my hands on a kitchen scale. However, it is possible to make these without one. I used physics to get an equal weight of sugar as I had of ginger. Fill the sink with water and put a bowl in there to float. Then put the drained ginger in the bowl and make sure you have an equal weight distribution in the bowl so that it is not tilting to one side or the other. Then take a marker (I used a dry erase marker so that it wouldn't leave a permanent mark) and mark right above where the waterline hits the bowl. Put the ginger back in the pot, dry out the bowl with some kind of towel, and put it back. Then fill the bowl with sugar until the mark on the bowl hits the water, evening out the sugar so that it doesn't tilt. Buoyancy force. Worked like a charm.