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bicycler

United States

Member since Jan 2013

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Reviewed Cedar Plank Salmon

Jul 26, 2013 in Food Network Community Toolbox on FoodNetwork.com

I suggest direct heating, the wood needs to smolder/ burn, to release resins into the smoke for there to be any flavor, and indirect doesn't cut. Second, because those planks near me cost a fortune, at about $21 for a set of three (outrageous and as much as the fish per preparation), I use cedar shims from the hardware store that come in cords of"

Reviewed Dashi

Mar 25, 2013 in Food Network Community Toolbox on FoodNetwork.com

The miso soup was excellent based on this dashi recipe, and this is standard and correct dashi. But one warning for those who make this: it will stink up the house--unless you're accustomed to making it, or you have a real hood (i.e., a professional one that vents to the outside--which I don't at present."

Reviewed Dashi

Mar 25, 2013 in Food Network Community Toolbox on FoodNetwork.com

The miso soup was excellent, and this is standard and correct dashi. But one warning for those who make this: it will stink up the house--unless you're accustomed to making it, or you have a real hood (i.e., a professional one that vents to the outside)--which I don't at present."

Reviewed Chicken Marsala

Mar 13, 2013 in Food Network Community Toolbox on FoodNetwork.com

What I've made as a regular dish has been delicious, but I hereby submit that the following modifications will significantly enhance the dish (hence the 2 stars for the recipe as written: 1-2 tbsp herbs, 1-2tbsp. minced shallots, using butterflied chicken thighs (which have more flavor instead of breast. For herbs, I usually use dried marjoram, b"

Reviewed Cream of Wild Mushroom Soup

Mar 6, 2013 in Food Network Community Toolbox on FoodNetwork.com

I took away a star only because the recipe lacks a flavor element that is a superb, and some would argue essential, compliment to mushrooms in this context--namely, sherry or marsala. I added sherry, 2-3 Tbsp 2/3 of the way through the cooking process... and left out the white wine--although I think that it would be OK to leave in if you don't us"

Reviewed Cream of Wild Mushroom Soup

Mar 6, 2013 in Food Network Community Toolbox on FoodNetwork.com

I took away a star only because the recipe lacks a flavor element that is a superb, and some would argue essential, compliment to mushrooms in this context--namely, sherry or marsala. I added sherry, 2-3 Tbsp 2/3 of the way through the cooking process... That addition rendered a very delicious flavor and depth making the dish exquisite.."

Reviewed Miso Soup

Feb 20, 2013 in Food Network Community Toolbox on FoodNetwork.com

Added proportional/ reasonable amount of sauteed bok-choy and very briefly sauteed shitake mushrooms in the last few minutes of cooking to enhance nutrient content, and used brown rice miso only since that's what I had. The result was excellent."

Reviewed " The" Creamed Dried Beef/Chipped Beef Recipe

Feb 7, 2013 in null on Food.com

If you want the absolute best chipped beef for this purpose, I most highly recommend ordering it from S. Clyde Weaver online (a family-owned Lancaster county company, from which this recipe derives); their's is incomparable--being from Lancaster, I've tried from many purveyors."

Reviewed Spanakopita (Greek Spinach Pie)

Jan 30, 2013 in null on Food.com

Very good recipe. I added cottage cheese, 1/4 pound to enhance fluffiness of filling, and added mushrooms and quinoa to enhance nutritional content."

Reviewed Classic Bistro Style Gratin Dauphinoise - French Gratin Potatoes

Jan 29, 2013 in null on Food.com

Good base recipe; I've kept the rosemary in the baking dish (stems removed) with chives or with shallots; also used ground mustard 2 teaspoons. Both were very good variations. Nutmeg could enhance the flavor too--fresh only and maybe 1 tsp.--next to try."

Reviewed The Best Chili You Will Ever Taste

Jan 29, 2013 in null on Food.com

Far too many beans to be proportional; way too much sugar, maybe 1/3 the amount is appropriate; chipotles in adobo sauce lend a nice smokey flavor but are not included in the recipe; and didn't like the cayenne in lieu of chili powder it was not the same--it uses a thai pepper instead of de arbol, new mexican, passilla and other traditionals in t...

Reviewed Grandma's Rainy Day Kimchi Noodle Soup

Jan 29, 2013 in null on Food.com

Changes I've developed: switch out pork for firm tofu--pork is a "red" meat and basically unhealthy except in very limited quantities--could use chicken or turkey. added 1.5 tbsp. sririacha sauce. This was to suit my palate. Otherwise, very good soup as is too!!!"

Reviewed Mr. N's Kimchee Base

Jan 29, 2013 in null on Food.com

Used fish sauce as per Thai cooking instead of anchovies (which are the 97% ingredient in fish sauce anyway)--lazy man's way"

Reviewed Chicken Chili

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

Positive reviews don't make chili every 3 weeks for a decade, and haven't won many large cookoffs-- this turned out bland, just not good. I humbled myself to try someone else's. Recipe as stated--needs at least 6 times the amount of chili powder, more cumin, masa hirana and zero basil. The chili needs to be cooked low heat over many hours, and "

Reviewed Chicken Chili

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

This is the best that FN put up? The good reviews clearly don't make chili every 3 weeks for years, and haven't won many larger cookoffs-- but this turned out bland, and not good. I was willing to humble myself and try someone else's. Recipe as stated--needs at least 6 times the amount of chili powder, more to taste, more cumin, and zero basil, "

Reviewed Fish en Papillote

Jan 22, 2013 in Food Network Community Toolbox on FoodNetwork.com

Simple, quick, uber-healthy, great way to get kids involved by allowing them to construct their own--literally a perfect weeknight meal. I developed a variation where I add capers, shallot, sun-dried or fresh tomatoes, and quartered artichoke hearts, and in place of white wine, I've usually sub vermouth or sherry, which I find preferable. With t"

Reviewed Emeril's Inside-Out Spicy Tuna Roll with Special Sauce

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

I always like to pump as much nutrition as possible into everything I make. So I added cucumber shreds (peeled, de-seeded) and carrot shreds inside the roll, and thinly sliced avacado hemispheres on the outside. It looked beautiful and tasted even better."

Reviewed Cheese Fondue

Jan 4, 2013 in Food Network Community Toolbox on FoodNetwork.com

Use high quality dry wine and high quality cheese, preferably from a wine and cheese shop--and I've come to find Emmentaler cheese at 70% of the mixture is a better swiss cheese than regular swiss and our preferred ratio. A good recipe cannot make bad or average supermarket cheese taste great. The mustard and FRESHLY grated nutmeg are essen...

Reviewed Cheese Fondue

Jan 4, 2013 in Food Network Community Toolbox on FoodNetwork.com

Use high quality dry wine and high quality cheese, preferably from a wine and cheese shop. A good recipe cannot make bad supermarket cheese taste great. The mustard and FRESHLY grated nutmeg are essential. To make it really authentic (per Swiss and Austrian fondues I've had) add a teaspoon or so of finely chopped parsley during cooking."

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