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benjaminthom_11292142

Chicago, Illinois

Member since Nov 2008

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Reviewed Greek Panzanella Recipe : Ina Garten : Food Network

2 days ago on FoodNetwork.com

Ab fab, just like all the other reviewers say. My tips: *Microplane the garlic into the vinaigrette. *Substitute marjoram for the oregano. *Use French Feta if you can find it and don't add it until your final stir of all the ingredients to keep it from breaking up too much. *Mix up your olives. I like to add some green olives, Nicoise, or maybe...

Replied to Rouille Recipe : Ina Garten : Food Network

2 days ago on FoodNetwork.com

Emulsions break from time to time and I'm sure you curse the sky when you just broke a cup of olive oil and an expensive pinch of saffron threads. Well you can save broken mayo. Simply mix a splash of your broken mayo with a splash of water and start blending again. When you see the mayo forming, slowly drizzle in the rest of the broken sauce. 9 times...

Replied to Rouille Recipe : Ina Garten : Food Network

2 days ago on FoodNetwork.com

Emulsions break from time to time and I'm sure you curse the sky when you just broke a cup of olive oil and an expensive pinch of saffron threads. Well you can save broken mayo. Simply mix a splash of your broken mayo with a splash of water and start blending again. When you see the mayo forming, slowly drizzle in the rest of the broken sauce. 9 times...

Replied to Chicken Bouillabaisse Recipe : Ina Garten : Food Network

2 days ago on FoodNetwork.com

Emulsions break from time to time and I'm sure you curse the sky when you just broke a cup of olive oil and an expensive pinch of saffron threads. Well you can save broken mayo. Simply mix a splash of your broken mayo with a splash of water and start blending again. When you see the mayo forming, slowly drizzle in the rest of the broken sauce. 9 times...

Replied to Chicken Bouillabaisse Recipe : Ina Garten : Food Network

2 days ago on FoodNetwork.com

Emulsions break from time to time and I'm sure you curse the sky when you just broke a cup of olive oil and an expensive pinch of saffron threads. Well you can save broken mayo. Simply mix a splash of your broken mayo with a splash of water and start blending again. When you see the mayo forming, slowly drizzle in the rest of the broken sauce. 9 times...

Replied to Chicken Bouillabaisse Recipe : Ina Garten : Food Network

2 days ago on FoodNetwork.com

Emulsions break from time to time and I'm sure you curse the sky when you just broke a cup of olive oil and an expensive pinch of saffron threads. Well you can save broken mayo. Simply mix a splash of your broken mayo with a splash of water and start blending again. When you see the mayo forming, slowly drizzle in the rest of the broken sauce. 9 times...

Replied to Chicken Bouillabaisse Recipe : Ina Garten : Food Network

2 days ago on FoodNetwork.com

Emulsions break from time to time and I'm sure you curse the sky when you just broke a cup of olive oil and an expensive pinch of saffron threads. Well you can save broken mayo. Simply mix a splash of your broken mayo with a splash of water and start blending again. When you see the mayo forming, slowly drizzle in the rest of the broken sauce. 9 times...

Replied to Chicken Bouillabaisse Recipe : Ina Garten : Food Network

2 days ago on FoodNetwork.com

I just wanted to update this review, specifically regarding the rouille. Emulsions break from time to time and I'm sure you curse the sky when you just broke a cup of olive oil and an expensive pinch of saffron threads. Well you can save broken mayo. Simply mix a splash of your broken mayo with a splash of water and start blending again. When you...

Reviewed crab and ricotta cannelloni

Jun 23, 2014 on FoodNetwork.com

This was an excellent recipe. Again, as with any recipe, it helps if you're also a trained cook to know when the recipe needs to be modified. I followed this recipe to the letter except for some very minor changes. As noted with other reviewers, the final bake time is way off for some reason. I baked at 375 for 45 minutes to get golden bubbles...

Reviewed Homemade Mild Italian Sausage

Oct 31, 2013 on FoodNetwork.com

I thought this recipe was the bee's knees! I was too lazy to go to the store so I skipped the red wine & parsley, and I added some Italian herbs as well. I think it was just fantastic, much better than store bought. I don't know if I'll ever be able to buy Italian sausage from the store ever again. I served the sausage in some minestrone but...

Reviewed Roasted Chestnut Sausage Dressing

Nov 7, 2011 in Food Network Community Toolbox on FoodNetwork.com

This recipe is absolutely rock star. I made it last year for Thanksgiving and everyone absolutely loved it. I really don't understand the other reviewers who don't use the chestnuts, they are so delicious, soft, and rich in the final product. Yes they are expensive but it's only once a year. ""

Reviewed Chicken Bouillabaisse

Sep 30, 2010 in Food Network Community Toolbox on Food Network

I'm sorry, but I had to log on and defend the Contessa. If you make this recipe right, it is excellent. I loved it so much I'm going to make it once a week. It's true, Ina is a little heavy handed on the salt. However, she always states that you should use homeade chicken stock, which is inherently much lower in salt than store-bought stock. ...

Reviewed Chicken Bouillabaisse

Sep 30, 2010 in Food Network Community Toolbox on Food Network

I'm sorry, but I had to log on and defend the Contessa. If you make this recipe right, it is excellent. I loved it so much I'm going to make it once a week. It's true, Ina is a little heavy handed on the salt. However, she always states that you should use homeade chicken stock, which is inherently much lower in salt than store-bought stock. ...

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