My Profile

bourdaudhuibob_12724048

washington, District of Columbia

Member since Mar 2010

Flag This ProfileFlag as Inappropriate

Reviewed salt cod, onions and potatoes: bacalhau a gomes de sa

Mar 13, 2014 on FoodNetwork.com

Don't really get it. Emeril is usually very reliable but this one was strange. It all tasted great apart from the main ingredient - the salt cod. I imagined that it would offer a different flavor profile to fresh fish, but the fish just tasted stale! Did I do something wrong ? I would like to hear from the Portuguese community in the US to find out...

Reviewed salt cod, onions and potatoes: bacalhau a gomes de sa

Mar 13, 2014 on FoodNetwork.com

Don't really get it. Emeril is usually very reliable but this one was strange. It all tasted great apart from the main ingredient - the salt cod. I imagined that it would offer a different flavor profile to fresh fish, but the fish just tasted stale! Did I do something wrong ? I would like to hear from the Portuguese community in the US to find out...

Reviewed Spaghetti Puttanesca

Mar 15, 2012 in Food Network Community Toolbox on FoodNetwork.com

Terrific recipe - used homemade spaghetti with pasta making attachments from KitchenAid for the pasta - see 'how to make italian pasta' on google. Jamie is one of my heroes, he is out there trying to make a difference on how we eat instead of lounging around and coining it with his shows and other business interests. In addition his recipes are...

Reviewed Red Lentil Soup-Turkish Style

Jun 23, 2011 in on Food.com

Well it was very good BUT 30 mins to cook the lentils! Way too short - maybe in a pressure cooker - but not on top of the stove. We had this soup in Patara, Turkey and it's a wonder of flavor and very satisfying. Loved it!"

Reviewed Quiche Lorraine

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

The flaky pastry is really good and easy to make in a food processor - don't use store bought pastry shells, it's too much of a compromise. Also try using creme fraiche instead of half and half, that's what they use in France. Agree with others about the adaptability of the basic recipe. All in all though an excellent recipe."

Not what you're looking for? Try: