My Profile

gagi1

Member since May 2012

Flag This ProfileFlag as Inappropriate

Replied to spicy pop pulled pork

Oct 3, 2014 on FoodNetwork.com

I find that Ree is incredibly heavy handed with spice. Her family must have asbestos mouths. I always put 1/4 of the spice to start and if needed add more.

Reviewed fresh corn salad

Jul 3, 2014 on FoodNetwork.com

This looks amazing! I'm going to make it, but I'll soak the onion first so it's not so strong. Thanks, Ina!

Reviewed Braised Beef Brisket

Jan 22, 2014 on FoodNetwork.com

No matter what recipe I choose from the Pioneer Woman, the seasoning is always way off. The 1 1/2 cups of soy sauce made this so salty that it's almost inedible. Whatever you do, use LOW SODIUM soy sauce. I can't believe I wasted $30+ on brisket *smh*

Replied to Braised Beef Brisket

Jan 21, 2014 on FoodNetwork.com

Did you cook it for 40 minutes/pound as she instructed? I did, and it came out pretty tender but incredibly salty. It's barely edible.

Reviewed Braised Beef Brisket

Jan 21, 2014 on FoodNetwork.com

No matter what recipe I choose from the Pioneer Woman, the seasoning is always way off. The 1 1/2 cups of soy sauce made this so salty that it's almost inedible. Whatever you do, use LOW SODIUM soy sauce. I can't believe I wasted $30+ on brisket *smh*

Reviewed Warm Mushroom Salad

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

Fantastic recipe! I grated the parmesan. And I always wash my mushrooms. Alton Brown debunked the myth that washing mushrooms make them watery. My dish was perfect. One question - where can I find prosciutto sliced like that? It's so convenient!"

Not what you're looking for? Try: