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Replied to Creme Brulee Recipe : Alton Brown : Food Network

Feb 14, 2014 on

Maybe it's just preference but I have always preferred my creme brulee like creamy pudding not jello. Every time I've gotten it in a restaurant it is a very soft texture?

Replied to creme brulee

Feb 14, 2014 on

The texture doesn't have anything to do with the ratio of cream to egg but rather how long you cooked it. It should be slightly set, like a soft jello when you take it out. Leave it in longer and it will turn out just fine.

Reviewed New England Baked Cod in Cheese Sauce

Aug 24, 2013 in on

Used some sour cream with a bit of water in place of whipping cream. Added approx. 2tsp lemon juice for flavor. Soooooo good. I may or may not of cleaned the sauce pan with my pointer finger :)"

Reviewed Garlic-Ginger Barbecued Baby Back Ribs

Jul 15, 2013 in Food Network Community Toolbox on

BEWARE it says 1 TBS ESSENCE. So make the 'essence' and then only put 1 TBS in NOT THE WHOLE THING. I'm pretty sure that was the slip up by the only 1 star review on here. I made the same mistake and had to wipe off as much of the seasoning as possible using my hands.

I covered these with tin foil and baked in the oven at 300 for...

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