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frieswiththat

Hollywood, Florida

Member since Aug 2010

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Reviewed Remoulade Sauce

Feb 19, 2012 in Food Network Community Toolbox on FoodNetwork.com

I made it as dipping sauce for cold boiled shrimp for my Mardi Gras party last night. Everyone loved it. Made is as listed except adding about 1/2 cup prepared mayo at the end to give it a bit better consistency for dipping. Also made it 2 days in advance- no problem with that approach and the flavors melded well. It was excellent!""

Reviewed Roasted Edamame Salad

Feb 17, 2011 in Food Network Community Toolbox on FoodNetwork.com

Not sure if it's fair to review the recipe given the number of modifications I made, but here goes. To make it a vegetarian entree, I added a cup of cooked farro, added lots more basil (I have a ton in my garden right now), subbed an onion for the scallions (didn't have any) and used about 2T balsamic and 2T wine vinegar. Also, used both the tomatoes...

Reviewed Aloo Gobi

Feb 4, 2011 in on Food.com

Love it! I modified by using about a tablespoon of sriracha since I had no chilies in the house and also added..."

Reviewed AB's Martini

Dec 30, 2010 in Food Network Community Toolbox on FoodNetwork.com

Thanks to AB for a REAL martini! 5:1 gin:vermouth is perfect. The idiocy where one drop of vermouth is mixed into one vat of vodka is not a real martini. Gin is the way to go, and I prefer Bombay Sapphire. I find Plymouth a bit bland. I agree that the olive needs to be in the martini to add a brininess, not balanced on the rim. But I guess I like...

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