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bluesix21_10032008

Los Angeles, California

Member since Mar 2008

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Reviewed korean bbq beef

Sep 15, 2014 on FoodNetwork.com

This is a VERY authentic recipe that tastes similar to what I have eaten at the same restaurant they visited in the show, Soot Bull Jeep, one of the top Korean restaurants in LA. I guess some people only have 2 bowls in their kitchen cuz that's all the recipe required. I don't know anyone could possibly have ended up with a bland recipe using rice...

Reviewed vegetarian korean noodles (japchae)

Sep 15, 2014 on FoodNetwork.com

Madelineann! Why are you rating this excellent recipe 1 star because of your own inability to read things properly?
This is a GREAT recipe for 'japchae' and was not nearly as complicated to put together as I thought it might be. Tasted authentic and yummy.

Reviewed kimchi pancake

Sep 15, 2014 on FoodNetwork.com

Mine didn't taste exactly like the ones I've gotten at Korean restaurants but I'll attribute that to user error. Since this is one of the only recipes I could find for making Korean pancakes its hard to know what's missing. I'm guessing a lot of the flavor difference depends on the kimchi you are used to eating since that flavor can very greatly from...

Reviewed Garlic Pork Sausage

Mar 25, 2012 in Food Network Community Toolbox on FoodNetwork.com

Genius! This woman can make cooking anything easy and fun. I've had the sausage attachments for my Kitchenaid but NEVER thought twice about trying to make my own. I DVR'ed the episode and spent a Saturday experimenting. Amazing! I can make my own sausage now! The best part is I can finally get a decent Italian sausage here in LA! For years I've t...

Reviewed Roasted Garlic-Asiago Dip with Homemade Crackers

Mar 4, 2012 in Food Network Community Toolbox on FoodNetwork.com

I would consider these to be more of a chip than a cracker, kind of similar to pita chips. These are very versatile and you can modify the spices or flavors you add to them when you get bored with the garlic and asiago. The garlic dip is tasty but I prefer a more creamier dip for these like a ranch dressing based one or even a hummus.""

Reviewed Calzones Stuffed with Broccoli Rabe and Sausage

Mar 4, 2012 in Food Network Community Toolbox on FoodNetwork.com

This is a pretty basic dough recipe and i don't know what others might have done to it to judge it to be 'horrible'. You really can't mess this up unless your yeast isnt working. As for the taste of the crust, its flour and water, what exactly are you expecting? You can always slather some butter on it and sprinkle some minced garlic or italian s...

Reviewed Roasted Red and Yellow Pepper Goat Cheese Involtini

Nov 24, 2011 in Food Network Community Toolbox on FoodNetwork.com

This a great recipe and can be used to easily replicate the kind of thing you would spend big bucks for at a good deli. I've used these as finger foods for many parties and they are always the first tray cleared and everyone always asks what store I got them from. The flavors complement each other PERFECTLY. This is the kind of recipe that really...

Reviewed Truffled Deviled Eggs

Nov 24, 2011 in Food Network Community Toolbox on FoodNetwork.com

God this site can be frustrating to use! The mayo amount in this recipe is CLEARLY wrong. When I pulled the recipe up, an identical dupiicate from Anne came up in the website's 'recommended similar recipes' section. This recipe is apparently one she did as a feature for Food Network Magazine. Everything is the same except she only uses 3/4 cup ma...

Reviewed Grilled Strip Steak

Sep 13, 2011 in Food Network Community Toolbox on FoodNetwork.com

Some people will dismiss recipes like this because there are only a couple ingredients shown and they seem pretty self explanatory but the genius of Anne Burrell is in the very unique way she presents the steps needed to bring one from start to finish. Its rare to find a 'teaching' chef like herself who can actually present recipes to the novice ...

Reviewed Broccoli Rabe Ravioli with Parmigiano and Pistachios

Sep 9, 2011 in Food Network Community Toolbox on FoodNetwork.com

Surprised to see so few reviews for this but I suspect people are still intimated at the idea of making their own ravioli. Its too bad because Anne writes her recipes beautifully and you will have a hard time going wrong. I use this as a starter for pretty much any kind of veggie you want to try sticking in a ravioli. Just substitute whatever you...

Reviewed Coq au Vin

Sep 8, 2011 in Food Network Community Toolbox on FoodNetwork.com

Brilliant!""

Reviewed Couscous with Orange and Almonds

Sep 8, 2011 in Food Network Community Toolbox on FoodNetwork.com

Watched this again today to see what the recipe changes were. On the show he starts out with what looked like about 2 tablespoons Dijon mustard (he didn't say how much) and mixed that into the oj, vinegar and olive oil. Then the also used green onion (scallions) and sliced them thinly using just the green stems. The recipe says to use regular oni...

Reviewed Homemade Hot Giardiniera

Aug 21, 2011 in Food Network Community Toolbox on FoodNetwork.com

I have been looking for recipes to duplicate giardiniera and Im sorry to say this ain't it. Isn't there supposed to be some vinegar or an acid in this? I've never found giardiniera soaking in oil inside a jar? Is this a Chicago thing because I admit I've only had mine on the east coast. I've also never seen serrano peppers used. I assume he used ...

Reviewed Chicago Italian Beef (Pot Roast Style

Aug 21, 2011 in Food Network Community Toolbox on FoodNetwork.com

I was expecting a different recipe for trying to duplicate the classic Chicago Roast Beef Sandwich. This is okay, but its basically just leftover pot roast eaten in a sandwich. Still tastes good but I hope the next episode offers more. I like the visit to the local restaurant and I hope they continue featuring them. Why not include the address fo...

Reviewed Grilled Fingerling Potatoes with Creamy Tarragon Vinaigrette

Aug 20, 2011 in Food Network Community Toolbox on FoodNetwork.com

This goes really well with any kind of potato whether its grilled or not. I have used it with cold potato salad ingredients and its give you a nice tangy sophisticated twist on the dish that makes people think its 'gourmet'. On the show Bobby used Dijon mustard (which has white wine in it and compliments the white wine in the recipe) You can pret...

Reviewed Warm Shaved Fennel with Pink Grapefruit

Aug 20, 2011 in Food Network Community Toolbox on FoodNetwork.com

Some of these reviews are just terrible! Obviously people are rating the recipe based on their own personal taste preference for the ingredients! This is an EXCELLENT recipe and the fennel and grapefruit combo go wonderfully together. These are actually 2 pretty complimentary taste combos that many chefs use together. Before you make a recipe, ma...

Reviewed Steamed Mussels with Spicy Red Pepper Aioli

Aug 20, 2011 in Food Network Community Toolbox on FoodNetwork.com

If you think this recipe has no taste, you did something wrong buddy. Maybe your mussels weren't fresh because on their own they definitely have a strong flavor! Maybe you didn't make the aioli or made it wrong because if you char the peppers and use them, it will definitely have a strong sharp sweet roasted red pepper flavor. For the guy with qu...

Reviewed Roast Beef with Marsala Gravy

Jul 24, 2011 in Food Network Community Toolbox on FoodNetwork.com

You can tell from the reviews that many people here did not know enough to get the right Marsala. The sweet Marsala is the kind you use for desserts, the dry is what you would use in a dish like this. I wish Melissa had been more specific but maybe she is just giving her audience too much credit and assumed they weren't that stupid. And yes, the c"

Reviewed Tagliatelle with Rock Shrimp, Corn and Burst Cherry Tomatoes

Jul 10, 2011 in Food Network Community Toolbox on FoodNetwork.com

Well Cookielady I consider myself to be a 'real Italian' and Cheese with Seafood is not such a big deal anymore. You probably won't find many people who WANT to slather parmesan or mozzarella all over their fish or seafood because often it just doesn't taste good. But like Anne said, in Italian cooking, cheese is often meant to help hold the sauce"

Reviewed Tagliatelle with Rock Shrimp, Corn and Burst Cherry Tomatoes

Jul 10, 2011 in Food Network Community Toolbox on FoodNetwork.com

Well Cookielady I consider myself to be a 'real Italian' and Cheese with Seafood is not such a big deal anymore. You probably won't find many people who WANT to slather parmesan or mozzarella all over their fish or seafood because often it just doesn't taste good. But like Anne said, in Italian cooking, cheese is often meant to help hold the sauce"

Reviewed Round 2 Recipe - Ham and Cheese Croquettes

Oct 24, 2010 in Food Network Community Toolbox on Food Network

These are kinda old school 50 style super fattening greasy cocktail party food. I don't think I'd ever serve it to guests nowadays but its fun to make for a kids party or just to use up stuff lying around. Note to VICTORIA: Baking mix is Sandra's generic mixture she uses in many of her recipes, its just a typical dough mix of flour, salt and baking...

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