Endicott, New York
Member since Apr 2006
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Reviewed Banana BreadMonday, Apr 10, 2006 on FoodNetwork.com
"This recipe is very good, but perhaps a bit more cake-like than I prefer. Also, the directions seem a little unclear in reference to the butter. Should it be softened, cold, melted? I left it slightly softened, and my mixer took much longer than 30 seconds to incorporate it. Also, it's unusual to use the whisk attachment for this task. It seemed to work though, and from then on out, the directions are clear and the result was good."
Reviewed Spuma di Cioccolato e CastagnaMonday, Apr 3, 2006 on FoodNetwork.com
"This was good. I used jarred chestnuts, because I was excited to make it even though it wasn't the season for chestnuts. However, I didn't feel like the chestnut flavor really came through. Mostly it was just good mousse. Also, the chestnuts never became a paste in the food processor, but the mousse still seemed smooth."
Reviewed Bagna CaudaMonday, Apr 3, 2006 on FoodNetwork.com
"This was really good. I wouldn't say that the anchovies dissolved into the butter, so I would probably add them to the olive oil with the garlic in the future. I skimmed off the milk solids. The recipe says cubes of bread, but slices are traditional, to catch any juices that drip from the dipped vegetables, and this helped keep things less messy."