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Reviewed Southern Biscuits
Jan 26, 2013 on FoodNetwork.com
“Very easy and basic biscuits. I patted the dough out, folded it over, and patted back out, three times to add layers. Rolled out to 1/2 inch thickness and they were still nice, tall biscuits. I imagine 1 inch thick would be good if you like towering biscuits.
Baked for the minimum time and they were very brown on top and approaching...”
Reviewed Good Eats Roast Turkey
Nov 22, 2012 on FoodNetwork.com
“I've been making this turkey for at least six or seven years, but not always in the oven. Prep is foolproof and always results in a delicious bird. I usually cook the turkey indirect on my Weber Kettle charcoal grill with apple or hickory chips for smoking. Have fried them as well. Always works great.
Timing w/ a remote probe...”
Aug 25, 2012 on FoodNetwork.com
“I just finished cooling the cake and tasted the part I cut off as I leveled the layers. Man is it good. Surprisingly light cake. I've had several dry dense Italian Cream cakes. Not this one. Tomorrow is my wife's birthday and made this because didn't have enough carrots for her favorite carrot cake because it has same icing. Boy am I glad th"”
Reviewed Southwest Georgia Pound Cake
Jul 2, 2011 on FoodNetwork.com
“This pound cake is wonderful. Reminds me of my great-grandmother from Manchester, GA's pound cake, but better. Her's could be dry, this one was wonderful. Served it w/ fresh Georgia peaches that were blanched to peel them, sliced, and macerated w/ a little cointreau, and topped w/ fresh sweetened whipped cream. Received rave reviews both times"”