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dbla712_9971548

Denton, Texas

Member since Mar 2008

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Reviewed Shrimp Scampi with Linguini

Feb 17, 2012 in Food Network Community Toolbox on FoodNetwork.com

I wasn't paying attention and finely minced the garlic instead of slicing them. I also used 2 shallots and used chicken instead of shrimp. While trying to cook a side item, I accidentally ended up browning the garlic and shallots. It was the color of turkey gravy. I thought the dish was ruined but tried to see if it would still work. I added a to...

Reviewed Alton Brown's Molasses-and-Coffee Pork Chops

Feb 9, 2012 in Food Network Community Toolbox on FoodNetwork.com

It was raining, so I cooked it in a skillet on medium heat. I also couldn't find bone-in chops, so I used center cut pork chops and marinated them for 2 hours. The marinade looked like it burned immediately on the chops and I worried that it would taste completely burnt by the time the chops came to temp. It surprisingly tasted pretty damn good. ...

Reviewed Butterflied, Dry Brined Roasted Turkey with Roasted Root Vegetable Panzanella

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

I'm rating this for the butterflied turkey. It was my 1st time hosting Thanksgiving, a task my mother-in-law has done for years, but I've made turkey and roasted chicken before. I used a wet maple and fruit brine. I had never thought about using a dry brine for turkey, i'm sure it would have been amazing. I just can't believe how quickly my 14 po...

Reviewed Turkey Giblet Gravy

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

I didn't have potato starch on hand and wasn't about to buy it for just a tablespoons worth so I used cornstarch. I'm sure doing so caused it to not thicken up like it should. It was thicker than stock, but not close to gravy. It was incredibly flavorful and easy though. The next day, it thickened up just perfectly when I reheated it. Next time, ...

Reviewed Perfect Pie Crust

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

It really is the perfect pie crust. Flaky, but not dry. Just perfect.""

Reviewed Pumpkin Pie

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

I always thought that it would be difficult to make pumpkin pie from fresh pumpkin puree, but it was incredibly easy. In fact, the whole recipe was super easy. I did modify it a bit, which is why I only gave it 4 stars. I used Barefoot Contessa's Perfect Pie Crust instead of the ginger snap crust because of the reviews of it turning soggy. Also t...

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