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elwaltrs_5232245

San Francisco, California

Member since Mar 2006

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Replied to pork carnitas

Nov 17, 2014 on FoodNetwork.com

i agree with your advice, but "delude?" really? hahaha. that's dilute, champ.

Replied to baked eggs in hash brown cups

Jun 8, 2014 on FoodNetwork.com

what's a stripe? hahaha

Reviewed eggplant parmigiana

Jun 1, 2014 on FoodNetwork.com

This was fantastic. I actually liked it even better than the higher fat fried original, and I usually like the bad-for-you stuff. We grilled the eggplant rather than baked, which gave it a great smoky flavor.

Replied to Slow Cooker Chipotle-Lime Chicken Thighs Jamaican Rice and Peas

Oct 13, 2013 on FoodNetwork.com

i'm confused about how your rice could be "sweet." you know it calls for unsweetened coconut milk, right?

Reviewed Queso Fundido con Chorizo

Feb 4, 2013 in Food Network Community Toolbox on FoodNetwork.com

This was amazing, though with some revisions. After reading the reviews about oiliness, i decided to go with soyrizo, which is an odd choice for me, but it worked perfectly! did need more oil to cook the onions and much more milk and beer to get the right consistency, since i wanted it more liquid to put in a fondue pot."

Reviewed Queso Fundido con Chorizo

Feb 4, 2013 in Food Network Community Toolbox on FoodNetwork.com

This was amazing, though with some revisions. After reading the reviews about oiliness, i decided to go with soyrizo, which is an odd choice for me. but it worked perfectly! did need more oil to cook the onions and much more milk and beer to get the right consistency, since i wanted it more liquid to put in a fondue pot."

Reviewed Stir-Fried Asian Eggplant

Nov 14, 2012 in Food Network Community Toolbox on FoodNetwork.com

So good. but i'd suggest making it in a not-nonstick pan because that yummy crust that forms is one of the best parts."

Reviewed Steak With Blue-Cheese Butter and Celery Salad

May 15, 2012 in Food Network Community Toolbox on FoodNetwork.com

really good. made some additions to the salad: diced yellow banana peppers and anchovies. yeah, anchovies. trust me!"

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