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Pugg911

San Diego, California

Member since Jul 2010

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Reviewed Flour's Famous Banana Bread

Sep 6, 2012 in Food Network Community Toolbox on FoodNetwork.com

Let me see...Moist, light and full of banana flavor, just the right amount of sweetness and the creme fraiche taking it over the top...There's nothing not to like about this banana bread recipe. "

Reviewed Flour's Famous Banana Bread

Sep 4, 2012 in Food Network Community Toolbox on FoodNetwork.com

I really have no other recipe to compare to. So, I will just compare this to the one from Starbucks. This one is a lot lighter (depends on how much you "beat" the sugar and eggs. I find Starbucks' banana bread is way too heavy and not sweet enough. This is one tasty banana bread and very easy to follow. The only thing is...350 degree might be a li"

Reviewed Flour's Famous Banana Bread

Sep 4, 2012 in Food Network Community Toolbox on FoodNetwork.com

I really have no other recipe to compare to. So, I will just compare this to the one from Starbucks. This one is a lot lighter (depends on how much you "beat" the sugar and eggs. I find Starbucks' banana bread is way too heavy and not sweet enough. This is one tasty banana bread and very easy to follow. The only thing is...350 degree might be a li"

Reviewed Flour's Famous Banana Bread

Sep 4, 2012 in Food Network Community Toolbox on FoodNetwork.com

I really have no other recipe to compare to. So, I will just compare this to the one from Starbucks. This one is a lot lighter (depends on how much you "beat" the sugar and eggs). I find Starbucks' banana bread is way too heavy and not sweet enough. This is one tasty banana bread and very easy to follow. The only thing is...350 degree might be a l"

Reviewed The Ultimate Meatballs al Forno with Creamy Polenta

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

I did not try the Polenta recipe, but did try the meatballs. With just a tad of salt and pepper for seasoning, I found the meatballs a little bland. I can make absolutely delicious spaghetti sauce and meatballs. Will post it here when I have the time. The most important thing in making these kind of meatballs is that you have to have enough and t...

Reviewed Jo Mama's World Famous Spaghetti

Jan 11, 2011 in null on Food.com

This is a very good recipe! I took the advice of some viewers here and used just a pound and a half of sausage..."

Reviewed Peach Cobbler

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

Some of you obviously never had or tried peach cobbler and just have no idea what kind of texture a peach cobbler's supposed to be like. This is a great recipe, because it is easy and good! I've tried it with pie crust flour, with 2 tsp of baking powder and the crust came out just amazing. By the way, I've tried both the fresh and canned peaches and...

Reviewed Peach Cobbler

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

Some of you obviously never had or tried peach cobbler and just have no idea what kind of texture a peach cobbler's supposed to be like. This is a great recipe, because it is easy and good! I've tried it with pie crust flour, with 2 tsp of baking powder and the crust came out just amazing. By the way, I've tried both the fresh and canned peaches and...

Reviewed Peach Cobbler

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

Some of you obviously never had or tried peach cobbler and just have no idea what kind of texture a peach cobbler's supposed to be like. This is a great recipe, because it is easy and good! I've tried it with pie crust flour, with 2 tsp of baking powder and the crust came out just amazing. By the way, I've tried both the fresh and canned peaches and...

Reviewed Peach Cobbler

Dec 29, 2010 in Food Network Community Toolbox on FoodNetwork.com

Some of you obviously never had a peach cobbler and have no idea what kind of texture a peach cobbler's supposed to be like. Do yourself a favor:Go and buy one, bake it, eat it and take note. Geewiz, people.

Reviewed Chicken Fried Steak

Dec 27, 2010 in Food Network Community Toolbox on FoodNetwork.com

Man, don't ever use buttermilk in gravy making. I did just that in one of Tyler's other recipe and it tasted nasty. And why in the world do you need to marinate a piece of tenderized and very thin meat overnight? A little salt and freshly grounded black pepper is all you need. For chicken fried steaks, you need to let them rest for about 15 minutes...

Reviewed Chicken Fried Steak

Dec 26, 2010 in Food Network Community Toolbox on FoodNetwork.com

Man, don't ever use buttermilk in gravy making. I did just that in one of Tyler's other recipe and it tasted nasty. And why in the world do you need to marinate a piece of tenderized and very thin meat overnight? A little salt and freshly grounded black pepper is all you need. For chicken fried steaks, you need to let them rest for about 15 minutes...

Reviewed Chicken Fried Steak

Dec 26, 2010 in Food Network Community Toolbox on FoodNetwork.com

Man, don't ever use buttermilk in gravy making. I did just that in one of Tyler's other recipe and it tasted nasty. And why in the world do you need to marinate a piece of tenderized and very thin meat overnight? A little salt and freshly grounded black pepper is all you need. For chicken fried steaks, you need to let them rest for about 15 minutes...

Reviewed Candied Orange

Dec 6, 2010 in Food Network Community Toolbox on FoodNetwork.com

I don't think you're supposed to remove the pith!

Reviewed Lobster Mac and Cheese

Nov 27, 2010 in Food Network Community Toolbox on Food Network

3 cups mussel stock? There's only a cup of white wine used for cooking the mussels. I hope it will yield enough stock for 3 cups the recipe called for.


Reviewed Lobster Mac and Cheese

Nov 27, 2010 in Food Network Community Toolbox on Food Network

3 cups mussel stock? There's only a cup of white wine used for cooking the mussels. I hope it will yield enough stock for 3 cups the recipe called for.

Reviewed Lobster Mac and Cheese

Nov 27, 2010 in Food Network Community Toolbox on Food Network

Everything else sounds great except for the enchovies. Why do you want to screw up the lobster flavor, which should be the star of this dish, with the saltiness of the enchovies? More does not always add up to better. You're a good chef, Bobby. But I wish you sometimes do control your eagerness to over-flavored your dishes.

Reviewed Lobster Mac and Cheese

Nov 27, 2010 in Food Network Community Toolbox on Food Network

Everything else sounds great cxcept for the enchovies. Why do you want to screw up the lobster flavor, which should be the star of this dish, with the saltiness of the enchovies? More does not always add up to better. You're a good chef, Bobby. But I wish you sometimes do control your eagerness to over-flavored your dishes.

Reviewed Scalloped Potato Gratin

Nov 27, 2010 in Food Network Community Toolbox on Food Network

I've always like the boxed scalloped potatoes, not because it's convenience, but I really like the texture of those boxed, dried potato chips that you just can't get from the fresh potatoes. They're a little, what should I say...a little "gummy" vs the fresh, homemade potatoes that's just too soft and fall apart. I will try this recipe, though, due...

Reviewed Good Eats Roast Turkey

Nov 26, 2010 in Food Network Community Toolbox on Food Network

3xboys, you must have baked the turkey upside down (with the back of the turkey facing upward). No way the breast could have cooked that fast, unless you were reading the back of the turkey after 30 minutes.



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Reviewed The Lady and Son's Smoked Boston Butt Roast

Nov 26, 2010 in Food Network Community Toolbox on Food Network

I bought an 8 pounds pork butt roast from Fresh&Easy today. Had it in the oven for almost 2 hours now, and the meat only registered a measly 120. I am in trouble!!! I am at my mother's house in Temecula and must now go back to San Diego to my wife. I promised her dinner! So, I cranked the temperature to 375, hoping that would cut down the cooking...

Reviewed The Lady and Son's Smoked Boston Butt Roast

Nov 26, 2010 in Food Network Community Toolbox on Food Network

I bought an 8 pounds pork butt roast from Fresh&Easy today. Had it in the oven for almost 2 hours now, and the meat only registered a measly 120. I am in trouble!!! I am at my mother house in Temecula and must now go back to San Diego to my wife. I promised her dinner! So, I cranked the temperature to 375, hoping that will cut the cooking time down....

Reviewed Good Eats Roast Turkey

Nov 26, 2010 in Food Network Community Toolbox on Food Network

Thank you GeriinKamas. I think if you're going to do the 500 degree for 30 minutes at the start, then your total cooking time should be around 8-9 minutes per pound. More than that and you're going to look at an overcooked, dry bird.



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Reviewed Good Eats Roast Turkey

Nov 26, 2010 in Food Network Community Toolbox on Food Network

Thank you GeriinKamas. I think if you're going to do the 500 degree for 30 minutes at the start, then your total cooking time should be around 8-9 minutes per pound. More than that and you're risking an overcooked, dry bird.




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Reviewed Good Eats Roast Turkey

Nov 26, 2010 in Food Network Community Toolbox on Food Network

Wow, Gerinkamas, that only came out to a little over 11 minutes per pound for your bird. A lot of people said to cook your bird at around 19 minutes per pound @ 350. Why is there a big difference? I guess the 500 degree for 30 minutes at the start of the baking does make a big difference in total cooking time, then. I am sure not all ovens are the...

Reviewed Good Eats Roast Turkey

Nov 26, 2010 in Food Network Community Toolbox on Food Network

Can you all list here the time that it took to bake your turkey, please. It seems like it takes me a lot less time than what some of you listed here and that is strange. I followed the recipe exactly (except for the first 30 min. @ 450). I did a 20 lbs bird at a little over 3 hours and 13 lbs bird at 2 hours 15 min. They both came out perfect and...

Reviewed Good Eats Roast Turkey

Nov 25, 2010 in Food Network Community Toolbox on Food Network

Newbies, be careful. Do not roast the bird upside down. Hahah!!!!



Reviewed Good Eats Roast Turkey

Nov 25, 2010 in Food Network Community Toolbox on Food Network

Nice recipe!


Reviewed Good Eats Roast Turkey

Nov 25, 2010 in Food Network Community Toolbox on Food Network

Turkey's legs restrain: In my opinion, you need to remove it. My experience: If the legs are hid and tucked underneath its body: Breasts' temperature registered 165. Legs' temperature read 160. In another word: Be very careful where the turkey's legs are, or you'd be stuck with a very unevenly cooked bird.

Reviewed Good Eats Roast Turkey

Nov 25, 2010 in Food Network Community Toolbox on Food Network

I went to a birthday party a few days ago (beautiful one year old Megan), and they also had turkey. Let me tell you, the darn turkey was so dry and tasteless. I found out they've ordered that from a supermarket. My goodness, people, try to spend some time and cook your own turkey. It's Thanksgiving and happens only once every year. Put some TLC in...

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