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capsjazz

United States

Member since Jul 2009

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Reviewed Bird to the Last Drop

Dec 26, 2011 in Food Network Community Toolbox on FoodNetwork.com

Mobeach - what you did does not even begin to resemble Alton's recipe so I don't understand how you can make that and then compare it to his to say his is good or bad. You made turkey soup, not Alton's turkey soup. Old Bay is SUCH an unexpected ingredient in turkey soup, and here in Maryland I NEVER run out, ALWAYS keep it on hand and use it in...

Reviewed Spicy Tomato Salsa

Aug 23, 2011 in Food Network Community Toolbox on FoodNetwork.com

What I think is that this should not be called "salsa" but "mild bruchetta". You can tell from the rest of the reviews that it does not succeed as salsa, because everything everyone suggests adding (and almost every review calls for adding ingredients) is an item that makes traditional salsa salsa. And while I love tomatoes as much as anyone, a...

Reviewed Fried Chicken

Jul 29, 2011 in Food Network Community Toolbox on FoodNetwork.com

Oh, and Dobbin - if you just want flour salt and pepper, and fry in oil, why on earth would you be looking on Food Network for a recipe? "

Reviewed Fried Chicken

Jul 29, 2011 in Food Network Community Toolbox on FoodNetwork.com

If your chicken turned out greasy, you may need to let the chicken come to room temperature before frying. If you fry it while it's still cold from the refrigerator, it is going to drop your oil temperature a good bit when you first put it in. The oil must stay at the proper temperature or the chicken will be oily. And the 1/8 inch oil depth is"

Reviewed Fried Chicken

Jul 29, 2011 in Food Network Community Toolbox on FoodNetwork.com

If your chicken turned out greasy, you may need to let the chicken come to room temperature before frying. If you fry it while it's still cold from the refrigerator, it is going to drop your oil temperature a good bit when you first put it in. The oil must stay at the proper temperature or the chicken will be oily. And the 1/8 inch oil depth is"

Reviewed Grilled Korean-Style Skirt Steak

Dec 10, 2010 in Food Network Community Toolbox on FoodNetwork.com

What do you do with the BACON????? I'm not about to waste 8 slices of thick cut bacon!!!

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