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TomW1

Bryson City, North Carolina

Member since Dec 2012

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Reviewed Greatest Chips (French Fries) on Earth

6 days ago in on Food.com

These are not any better than frys heated to 325 and held till limp them taken out. Then fried at 365. This is the old way that has been done for years."

Reviewed bbq pulled pork sandwiches

7 days ago on FoodNetwork.com

Where is the smoke? Pulled pork relies on the smoke for it's flavor.

Replied to Black Mole Recipe : Marcela Valladolid : Food Network

Aug 3, 2014 on FoodNetwork.com

Mole is a long process and yes it takes a long time to make. Sorry you felt it did not warrant your time.

Reviewed Jamaican Jerk Marinade

Mar 20, 2014 in on Food.com

This is a very good marinade but is missing the key ingredient in a true Jamaican jerk. That ingredient is the Scotch Bonnet/Habenero pepper. While adding heat it adds fruitiness and flavor that a jalopeno can not add. You don';t need to slice and chop if you don';t like a lot of heat just pierce it with a fork while your cooking the sa...

Reviewed general tso's chicken

Feb 16, 2014 on FoodNetwork.com

Lousy

Reviewed Smoked BBQ Brisket

Jul 5, 2013 in Food Network Community Toolbox on FoodNetwork.com

A couple of things are missing from Bobbies recipe. Most important is his cooking temp! At 225 degrees a 6lb brisket will take about 7 !/2 hours. The other is that normally you start a brisket with the fat side up so that it bastes the brisket over time. I don't know how long Bobbie starts his brisket fat down but I would not do so for more th"

Reviewed Memphis Dry-Rubbed Back Ribs

Jul 2, 2013 in Food Network Community Toolbox on FoodNetwork.com

This is a great rub. There is not to much salt in it. A lot of rubs use equal parts sugar, salt and paprika. This is enough rub for 6-8 racks of baby back ribs. Using it all on 2 racks will definitely cause a salty rib. You need the salt to flavor the ribs and allow the smoke to enter the meat and form a smoke ring. If you would do anything "

Reviewed Emeril's Essence

Dec 23, 2012 in Food Network Community Toolbox on FoodNetwork.com

We need to thank Emeril for giving us this recipe. I have used it for it must seem likes at least 10 years now. Since he first appeared and published it on his Food Network Show. You can buy it in mos supermarkets and I do when I am out of town on vacation, but this is just as good and usually make a triple batch at a time in a pint jar.

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