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cath1025_10670581

Fredericksburg, Virginia

Member since Jul 2008

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Reviewed Serious Vanilla Ice Cream

Jun 15, 2013 in Food Network Community Toolbox on FoodNetwork.com

Delicious. Perfect texture. "

Reviewed Serious Vanilla Ice Cream

Jun 15, 2013 in Food Network Community Toolbox on FoodNetwork.com

Delicious. Perfect texture. "

Reviewed Avocado Ice Cream

Jun 5, 2013 in Food Network Community Toolbox on FoodNetwork.com

Meh - I was skeptical but figured w some many good reviews and 2 avocados that needed using up what did I have to lose? I could take this or leave it. We'll eat what was made but probably won't make it again. But I am sure this tastes exactly like avocado ice cream is supposed to taste - perhaps I just don't care for avocado ice cream.

On...

Reviewed Almond Cake

Apr 21, 2013 in Food Network Community Toolbox on FoodNetwork.com

Good cake - I'd make it again. Texture was just fine (I used fine cornmeal.) I would have liked stronger almond flavor. Might try sub'ing almond extract for the vanilla extract. Don't know why it is rated intermediate difficulty - I thought it was very easy to make. "

Reviewed Duck Rillette with Crostini

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

Very good. I made a few changes - and yes, I still have the nerve to review b/c I honestly don't think they impacted negatively on the dish. I did the confit in a SousVide using Keller's recipe (Google it. If you confit using a SousVide be sure to roast a few cloves of garlic separately. I also used shallot instead of onion. Be sure to **let "

Reviewed Rice Pudding with Vanilla Bean, Orange and Rum

Jan 7, 2013 in Food Network Community Toolbox on FoodNetwork.com

Flavors great but way too sweet as written. Next time I will cut the sugar way down & add it back in if needed"

Reviewed Spaghetti alla Carbonara

Aug 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

Yummy. I haved this recipe and used an egg yolk and about 2 tblsp water b/c I had a yolk left over from another use and hated to throw it away. It easily would be lunch for 2 adults or 1 adult and 2 children. Didn't drain the pasta - merely pulled it out of the pot with tongs and put in the bacon pan. Which was a good thing b/c I used way mo...

Reviewed Lemony Panna Cotta with Fresh Blueberry Sauce

Feb 12, 2011 in Food Network Community Toolbox on FoodNetwork.com

I take back everything I said about him complicating things. FoodNetwork has dumb'd down their "chefs" until there are no chefs - merely good cooks - and I am afraid it was because of comments like mine. Bring back the complicated high end chefs!!! I'll dumb things down myself if I want to.

Reviewed Good Eats Roast Turkey

Nov 22, 2010 in Food Network Community Toolbox on Food Network

I've made this bird for the last 3-4 TG's and it's always perfect and gets rave reviews. This year, in an attempt to skip the brining I tried a Cooks Illustrated recipe for turkey that required butchering the bird into quarters and roasting the pieces separately. The idea is that w/o the insulation of the whole bird, the legs/thighs reach 170 at...

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