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Mar 12, 2013 in Food Network Community Toolbox on FoodNetwork.com
“Easy to make, tasty miso.
Just an fyi, the Kombu (Kelp) has a natural form of MSG in it (it's safe... that adds much umami to the soup. It is important because it is one of the primary ingredients of a dashi, which is the base for this soup."”
Reviewed Sancocho with Aji
Feb 7, 2013 in Food Network Community Toolbox on FoodNetwork.com
“Excellent recipe. It really captures all the flavors I associate with Latin cuisine. For the Aji I use 2 habaneros, seeds and all. Aji is meant to be firey; this Aji is weakened for those who can't take the heat.
If you're complaining that the recipe is too greasy, then you don't know how to properly prepare stocks, soups or stews....”
Reviewed Fresh Pasta
Feb 14, 2012 in Food Network Community Toolbox on FoodNetwork.com
“Some misinformation in this thread. Durum semolina is primarily used in the fabrication of machine made dried pastas. Fresh pastas are typically made with a fino type flour. Use the recipe as a ballpark guide. Like many have mentioned previously, there are many environmental factors which impact the quantities. You need to know dry/wet and adjust...”