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curiousinthekitchen

greenville, South Carolina

Member since May 2008

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Replied to Basic Popover

Dec 16, 2013 on FoodNetwork.com

I have NEVER had a problem getting popovers to rise to magnificent heights in a cold pan. I have even done them side-by-side--one cold pan, one hot. No difference. In fact, I have more problems with them sticking when I use the hot pan method. So I humbly disagree.

Reviewed Zucchini Gratin

Jun 6, 2012 in Food Network Community Toolbox on FoodNetwork.com

This was delicious. After reading some reviews saying the zucchini was a bit mushy, I decided to slice mine into thin planks and salt it for an hour, which gives it a really silky texture with no cooking. I rinsed off the salt, squeezed the zucchini to get out as much moisture as possible, and stirred it into the sauce, then baked as directed. The"

Reviewed She-Crab Soup

Nov 6, 2010 in Food Network Community Toolbox on Food Network

a yummy treat for a special occasion. I left out the hard boiled egg. With all of the rich flavors and textures, it seems superfluous. For those unfamiliar, mace is the lacy outer coating found on a nutmeg. It has a similar flavor profile to nutmeg, but it is less assertive. The best substitute would be a little freshly grated nutmeg -- just...

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