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Nov 8, 2012 on Food.com
"Hello, I have been making Alton Brown's Basic Popover Recipe now for 6 years. Never changed it, make it the same way, use the same popover pan each time, follow the recipe to the T, but the last two or three times I have made it they just don't want to rise like they have in the past, and they don't seen to have the same lightness, or airyness abou..."
Reviewed Heirloom Nitro Tomato Soup
Aug 29, 2011 in Food Network Community Toolbox on FoodNetwork.com
“Flavor was ok, added a couple serano chili's to it, but it was like mush. Way too much roux and not enough liquid. I added two full cups of chicken stock plus the cream.
Someone was way off on the roux amounts!
I'll probably make it again, maybe do something to pick up the flavors a bit, like Worscester sauce,...”