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MRubenzahl

Santa Clara, California

Member since Aug 2007

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Reviewed good eats roast turkey

Nov 6, 2014 on FoodNetwork.com

This is a great recipe but I have to differ on a couple of details. I have had a turkey roasting page (Rubenzahl.com/turkey) for 20 years and I hate to argue with Alton Brown but, I will on a few items:

- He uses a wet brine. Dry brine is easier and just as effective.

- Don�t bother with anything other than salt...

Reviewed The Chewy Gluten Free

Dec 4, 2013 on FoodNetwork.com

These are great! Very hard to tell they are GF except for the unavoidable tell-tale, grittiness in the after-taste. But it's the only defect and it's minor.

And note the comment from LazyGourmet who says, ""You can solve the graininess issue two ways: 1) take the flour for a serious spin in your blender - similar to making powdered...

Replied to Oatiest Oatmeal Cookie

Nov 18, 2013 on FoodNetwork.com

The recipe has been corrected. It now reads one egg and 4 ounces raisins.

Replied to Crisp-Tender Roast Duck with Cherry-Rosemary Sauce

Nov 6, 2013 on FoodNetwork.com

Odd. I got 2 cups of duck fat, simply following the directions as written. The skin renders to crackling crispness.

Reviewed Crisp-Tender Roast Duck with Cherry-Rosemary Sauce

Nov 6, 2013 on FoodNetwork.com

What a great method!

The problem with duck is fat removal and the usual method, steaming then roasting, is troublesome. This slow roast is really easy but more important is that it very thoroughly renders the fat. The skin is like pork rinds -- crackly crisp. Method is simple and so effective.

A few notes:

I...

Reviewed Cocoa Syrup

Aug 25, 2013 in Food Network Community Toolbox on FoodNetwork.com

I will never buy "chocolate syrup" again. Complex, perfectly balanced, chocolatey, unlike the grocery store brands which are mostly one-dimensionally sweet.

I did make some changes to make it less sweet and less prone to crystallize in the refrigerator.

1 1/4 cups water
1 1/2 cups sugar
1/8...

Reviewed Seaweed Mashed Potatoes

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

This was very good but the method was quite flawed.

First, I question the value of making a dashi to boil the potatoes and then to discard the dashi. I don't think it affects the taste.

Second, the butter and the seaweed are not blendable in a blender. Maybe a food processor. But what I suggest instead is to...

Reviewed Peanut Brittle

Mar 31, 2013 in Food Network Community Toolbox on FoodNetwork.com

Sadly, not up to Good Eats' usual standards. Especially problematic is reliability.

- Double the peanuts. You can even see in the video that he has a lot of nutless brittle on the sheet.

- Add 1/2 cup corn syrup. Helps prevent crystallization.

- Add 4 tablespoons of butter and a teaspoon of...

Reviewed Caesar Salad Dressing

Jun 3, 2012 in Food Network Community Toolbox on FoodNetwork.com

Yes, another garlic lover who thinks this recipe is way wrong. Next time, I will try two cloves.

What I love about this recipe is the use of mayo to provide the emulsifier plus creaminess. But that said, the dressing is very, very thick and I think I will halve the mayo next time. "

Reviewed Corned Beef and Cabbage

Mar 19, 2011 in Food Network Community Toolbox on FoodNetwork.com

I love brining my own. MUCH better than the day-glo pink supermarket version.

Cook at least 3 hours -- if you can pick it up with a skewer,without the meat sliding right off, it's not done.

I use rutabagas, parsnips, turnip in addition to carrots, cabbage, and potatoes. "

Reviewed Lemon Curd

Mar 19, 2011 in Food Network Community Toolbox on FoodNetwork.com

Very nice, very easy, very flavorful. I made some changes after looking at other recipes: 4 yolks, two lemons, 1/3 c sugar, 1/2 stick butter. Just the right sweetness, I think. I also used Meyer lemons which are not quite as tart.

No issues with it being slow to thicken. It was 4 or 5 minutes of stirring in the pot, remove from...

Reviewed Candy Corn

Oct 30, 2010 in Food Network Community Toolbox on Food Network

A suggestion: Chill the wedge before you cut them. They come out much nicer.

That said: I so wanted to like this. My wife is gluten-intolerant and commercial candies are iffy (because they're often made on equipment shared with wheat products. But the final result tastes like powdered milk! Bleh. Every recipe I can find calls for...

Reviewed Candy Corn

Oct 30, 2010 in Food Network Community Toolbox on Food Network

A suggestion: Chill the wedge before you cut them. They come out much nicer.

Reviewed Candy Corn

Oct 30, 2010 in Food Network Community Toolbox on Food Network

I so wanted to like this. My wife is gluten-intolerant and commercial candies are iffy (because they're often made on equipment shared with wheat products. But the final result tastes like powdered milk and was a bit grainy. I can fix the latter by processing the dry ingredients more but that taste! Bleh. Every recipe I can find calls for powdered...

Reviewed Candy Corn

Oct 30, 2010 in Food Network Community Toolbox on Food Network

I so wanted to like this. My wife is gluten-intolerant and commercial candies are iffy (because they're often made on equipment shared with wheat products). But the final result tastes like powdered milk and was a bit grainy. I can fix the latter by processing the dry ingredients more but that taste! Bleh. Every recipe I can find calls for powdered...

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