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Waver

Tahoe Vista, California

Member since Sep 2010

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Reviewed herb and garlic roast pork loin with honey mustard sauce

Oct 21, 2014 on FoodNetwork.com

I found a Pork Loin �New York� roast and searched for recipes under that name to find this one. I had all the ingredients (except fresh thyme, I used 1 tsp. dried) so I made it. It was fantastic! I roasted it in my Big Green Egg (Ceramic charcoal Kamado oven) and it was so good. I don�t think the charcoal oven added much but it was fun. I will...

Reviewed lomo saltado

Apr 7, 2014 on FoodNetwork.com

I've been to Lima, Peru each year for the past 12 years on business, and I can tell you, many chefs do, in fact, use beer. I don't chose to fry potatoes at home so just serve with rice, but to be authentic, you really must serve with french fried potatoes. I added a little corn starch to thicken the sauciness. Very yummy. I look forward to be...

Reviewed pound cake

Mar 17, 2014 on FoodNetwork.com

Really very good. I got the advice somewhere to use European or Irish style butter for better results. Probably from AB, don't remember. It came out better than when I used regular butter, denser. I have a question I hope AB will comment on. I live at 7,000' where water boils at 199���F. Do I still want to achieve 210���F or something very near...

Reviewed pound cake

Mar 17, 2014 on FoodNetwork.com

Really very good. I got the advice somewhere to use European or Irish style butter for better results. Probably from AB, don't remember. It came out better than when I used regular butter, denser. I have a question I hope AB will comment on. I live at 7,000' where water boils at 199���F. Do I still want to achieve 210���F or something very near...

Reviewed Smoked Paprika Chicken Thighs with Potato and Onion

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

One of my favorites, I've made this about 3 times now. I have yet to get the potatoes to cook well, but the chicken is so good! Maybe I need a thinner layer of potato or precook them to some degree. I've shared this and everyone loves it!"

Reviewed French Apple Tart

Feb 11, 2013 in Food Network Community Toolbox on FoodNetwork.com

Pretty simple. Tasty, but not overly impressive. Do be careful about your cooking temp and time. I too did 400 per the recipe, not the video. I used the full amount of sugar with tart apples and it was not overly sweet. I happen to have Calvados and use it often instead of water in my pastry. No water, no gluten. Makes a great crust every t"

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