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bdthornton_5491266

Opelika, Alaska

Member since May 2006

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Reviewed The Country Cat's Beef Jerky Recipe : Food Network

5 days ago on FoodNetwork.com

plenty of salt/sugar in this recipe to cure w/o nitrites. Have not made it yet, but will . Will post results

Reviewed Biscuits

Jul 22, 2012 in Food Network Community Toolbox on FoodNetwork.com

If you use AP flour and add baking powder, the baking powder must be in date , or it won't work in my experience. You can also place the biscuits touching on the sheet pan -that makes them rise better.Also you can use self riseing flour and omit the salt and the baking powder. That's what I do."

Reviewed Fried Chicken

Jun 29, 2012 in Food Network Community Toolbox on FoodNetwork.com

This is the method I use to make fried chicken., but with different spices in the buttermilk.A couple of keys NOT OVER 3lb chicken (and preferably smaller. My grandmother said a 3 lb chicken was too large to fry.And kosher salt or sea salt because of the grain size.Small chicken and let it come to room temp before frying and you won't have to fini"

Reviewed Gnocchi with Mushroom, Tomato and Herb Ragout

Jan 11, 2012 in Food Network Community Toolbox on FoodNetwork.com

made this couple of months ago. Going to make again tonight- very good. When I make gnocchi, I freeze some to use later so I don't have to make them from scratch each time. Added sauteed chicken.""

Reviewed Sweet Roasted Acorn Squash

Sep 22, 2011 in Food Network Community Toolbox on FoodNetwork.com

Loved it- made it twice in a week. My college student daughter that used to only eat "chicken off the bone" loved it.""

Reviewed Homemade Chorizo

Sep 22, 2011 in Food Network Community Toolbox on FoodNetwork.com

For jennyvoll. Haven't made it yet but didn't want to mess up the 5 star rating. I make sausage all the time with deer meat.Cube 5# deer loin with 3# pork butt and 2# pork fat. The resulting mix is still much leaner than most commercial sausages but the pork gives it a "sausage" texture.""

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