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bartholj

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Member since Jan 2013

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Reviewed Thai Coconut Chicken Soup

Jan 29, 2013 in Food Network Community Toolbox on FoodNetwork.com

This recipe is really good, but it lacked the punch of flavor I found at my favorite Thai restaurant which has sadly closed.

The proper name for this soup is Tom Kha Gai which literally translates to Chicken Galangal Soup. Galangal is a root in the same family as ginger, but it tastes very different. So I suggest getting...

Reviewed Thai Coconut Chicken Soup

Jan 29, 2013 in Food Network Community Toolbox on FoodNetwork.com

This recipe is really good, but it lacked the punch of flavor I found at my favorite Thai restaurant which has sadly closed.

The proper name for this soup is Tom Kha Gai which literally translates to Chicken Galangal Soup. Galangal is a root in the same family as ginger, but it tastes very different. So I suggest getting...

Reviewed Thai Coconut Chicken Soup

Jan 28, 2013 in Food Network Community Toolbox on FoodNetwork.com

This recipe is really good, but it lacked the punch of flavor I found at my favorite Thai restaurant which has sadly closed.

The proper name for this soup is Tom Kha Gai which literally translates to Chicken Galangal Soup. Galangal is a root in the same family as ginger, but it tastes very different. So I suggest getting that at...

Reviewed Linguine with Shrimp Scampi

Jan 24, 2013 in Food Network Community Toolbox on FoodNetwork.com

1/2 pound linguine
1 1/4 pound shrimp
Top with parmesan cheese"

Reviewed Smothered Pork Chops

Jan 21, 2013 in Food Network Community Toolbox on FoodNetwork.com

Delicious! Cut the flour mixture by at least half. I didn't have buttermilk so I just used a combination of heavy cream and milk. I poured the extra gravy over green beans and it was awesome."

Reviewed Salmon with Lemon, Capers, and Rosemary

Jan 16, 2013 in Food Network Community Toolbox on FoodNetwork.com

I actually baked the salmon at 400 for 25 minutes instead of grilling it. It was better than I was expecting! I don't always love capers, but wrapped in that foil, the capers, lemon, and rosemary infuse into the meat and it's just delicious. Next time I think I'll throw a whole garlic clove in with each filet and maybe a sprig of dill on top of th"

Reviewed Caesar Salad With Red Romaine

Jan 16, 2013 in Food Network Community Toolbox on FoodNetwork.com

I once heard Geoffrey Zakarian say that Caesar salad is the epitome of American mediocrity. So I was interested to see what he could do with it. This dressing is beautiful and a wonderful base for variations (i.e., more garlic or Cajun seasoning). As one person mentioned, you'll probably want to slowly incorporate the oil into the rest of the ingr"

Reviewed Easy Enchilada Sauce

Jan 14, 2013 in Food Network Community Toolbox on FoodNetwork.com

I wanted to make an enchilada sauce from scratch because my enchiladas were from scratch! It was pretty good, thanks mostly to my homemade chicken stock. I personally think it's too thick, but that could again be due to using homemade stock which is much thicker than store bought."

Reviewed Chicken, Sausage and Peppers

Jan 14, 2013 in Food Network Community Toolbox on FoodNetwork.com

This is really easy and WAY better than I was expecting. I just used a couple of bell peppers. I also added Cajun seasoning which I highly recommend. I served it with a side of bacon fat roasted red potatoes."

Reviewed Twice-Baked Potatoes with Mushrooms and Prosciutto

Jan 3, 2013 in Food Network Community Toolbox on FoodNetwork.com

I made these for a potluck and everyone loved them. They're really convenient to prepare at home and bake elsewhere. The mushrooms and prosciutto are a nice change to this classic."

Reviewed Deep-Fried Bocconcini with Spicy Tomato and Garlic Chutney

Jan 3, 2013 in Food Network Community Toolbox on FoodNetwork.com

Okay obviously fried cheese is going to be good, but that chutney is to die for!

I didn't realize you had to double down on the egg and bread crumbs to get a restaurant-style crunch until I saw this episode. Good to know!"

Reviewed Mayonnaise

Jan 3, 2013 in Food Network Community Toolbox on FoodNetwork.com

The negative reviews come from people who lack patience and/or strayed from the instructions. I imagine it would be easier to make with a food processor or blender and I know it's possible, but I think you need a much larger recipe for that to work. Otherwise the dry ingredients won't mix with the yolk.

To those who are having trouble:...

Reviewed Mayonnaise

Jan 3, 2013 in Food Network Community Toolbox on FoodNetwork.com

The negatives review come from people who lack patience and/or strayed from the instructions. I imagine it would be easier to make with a food processor or blender and I know it's possible, but I think you need a much larger recipe for that to work. Otherwise the dry ingredients won't mix with the yolk.

To those who are having trouble:...

Reviewed Mushroom Risotto

Jan 3, 2013 in Food Network Community Toolbox on FoodNetwork.com

I found this to be very elegant and delicious. I always hear how difficult risotto is to make, but I did not find this very difficult even though it was my first try. Just follow the instructions. Stir constantly and add the liquid a bit at a time like it says, allowing the liquid to be fully absorbed."

Reviewed Chicken Stock

Jan 3, 2013 in Food Network Community Toolbox on FoodNetwork.com

This is really, REALLY good stock. You will need a ridiculously big pot to make this portion though. I have a 20 qt stock pot and I can only fit 2/3 the portions in it. I also find it takes much more water to cover the chickens completely. Furthermore, even at a mild simmer it reduces so much that the extra water is necessary. I say cover the chic"

Reviewed Cream of Wild Mushroom Soup

Jan 3, 2013 in Food Network Community Toolbox on FoodNetwork.com

This is the best soup I've ever had. Period. I truly cannot believe how good it is.

The only thing I do differently is that I use a bit more mushrooms because the packages I buy tend to be over 5 oz and I love mushrooms. I also add a couple bay leaves. Other than that, follow this to the letter."

Reviewed French Onion Soup

Jan 3, 2013 in Food Network Community Toolbox on FoodNetwork.com

Just like Anne says: caramelizing onions takes a long time and you can't rush it. I mean it could be hours. I'm not sure why so many recipes say you can do it quicker. Julia Child knows there is no shortcut. Although the soup was amazing, I confess I did give me some pretty bad gas...

If you really HAVE to rush caramelizing onions,...

Reviewed Potato Leek Soup

Jan 3, 2013 in Food Network Community Toolbox on FoodNetwork.com

Made this for Christmas dinner with the in-laws and they went nuts for it. I know it's supposed to be thick, but personally I don't like soups that are as thick as paste so I added more chicken stock to adjust the consistency to my liking. I also garnished with crispy chopped bacon and eased off the salt a bit because of this. Highly recommend the"

Reviewed The Ultimate Roast Chicken

Jan 3, 2013 in Food Network Community Toolbox on FoodNetwork.com

This chicken was spectacular. I didn't bother with the bacon because I wanted that crispy brown skin. I basted it every 20 minutes or so to achieve this. I also used a lemon instead of an orange, but will try the orange next time.Once finished (about an hour-twenty) I made a gravy while it rested. I tilted my pan, skimmed off most of the fat, then"

Reviewed Roasted Tomato Soup

Jan 3, 2013 in Food Network Community Toolbox on FoodNetwork.com

I hate tomatoes, but my girlfriend is crazy for them. She was begging me to make a tomato soup so I tried this recipe and it was fantastic. I added the optional basil and cream, but found I did not require any additional chicken stock. I use homemade chicken stock using Ina Garten's recipe which really brings home this soup. When (not if) I make t"

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