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Pataskala, Ohio

Member since Jan 2009

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Reviewed Ravioli

Nov 14, 2013 on

Many problems with this recipe - and obviously NOT written by Alton, nor was he even consulted. First of all, you measure flour by weight, not volume. How many times has he harped on that? Next, as others have already noted, the amount of eggs is way out of proportion with the flour - and you NEVER add salt to pasta dough. Never. Again, Alton knows...

Reviewed Buttermilk Fried Chicken

Jul 4, 2011 in Food Network Community Toolbox on

The flour needs a lot more seasoning to taste professional. Also, it helps a great deal to let your chicken rest on a wire rack after you dredge it in flour. Wait 20-30 minutes before cooking and the coating won't tend to slide off the chicken when you are eating it. "

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