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San Jose, California

Member since Aug 2010

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Reviewed Caesar Salad

Jan 6, 2013 in Food Network Community Toolbox on

This recipe is awesome! I use the balsamic alternative, and I follow it to the letter, with the one exception that I double everything to make more than one meal*. It is rich and creamy and sooo good.

*I feel comfortable keeping it a few days due to the lack of raw egg"

Reviewed Pulled Pork

May 27, 2012 in Food Network Community Toolbox on

As usual, Alton B. knows what he is talking about. I love this guy's approach to cooking. I have made this a few times in my cabinet smoker with apple-wood, and it seems impossible to mess up. Final temps have ranged from all over the 170s to 180s, depending on how much the cook has had to drink at the BBQ :-)

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