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gregnnat

Member since Jul 2012

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Reviewed Blueberry Pie

Mar 6, 2014 in on Food.com

- Margarine? That';s vegetable oil on a pie. Ick.
- Someone didn';t think lemon juice was appropriate. The acid (of lemon) and pectin (of fruit) react with sugar and will thicken (set).
- Tapioca flour is better than all-purpose. It';s grain free (for you non gluten folks), is smoother in texture and binds better.&...

Reviewed Oven Steak Fries

Dec 8, 2013 on FoodNetwork.com

Why would you recommend using EV olive oil in a "very hot oven"? High temperatures will break down the EVOO, harming its wonderful flavor and nutritional benefits. It is also a non-neutral oil. If you want the EVOO flavor, drizzle a bit AFTER it's done cooking. Oregano is also a very strong herb, which could easily drown out the wonderful flavors...

Reviewed Twice Baked Potatoes

Sep 2, 2012 in Food Network Community Toolbox on FoodNetwork.com

I prefer sour cream or plain yogurt, but the cream cheese approach seems interesting. And, although I would typically use scallions (green onions), I really like the leek idea. Sounds excellent. I'll have to give it a whirl. Thanks for the recipe."

Reviewed Twice Baked Potatoes

Sep 2, 2012 in Food Network Community Toolbox on FoodNetwork.com

The idea of microwaving food to cook is rather disturbing to me (yes, my opinion). Everything else if fine, other than broiling the potatoes at the end adds more crispness."

Reviewed Pantry Friendly Tomato Sauce

Jul 27, 2012 in Food Network Community Toolbox on FoodNetwork.com

While I love AB and good pasta sauce, this one is too tangy and sweet. What's the point of adding sugar if you're adding carrots? Carrots not only provide sweetness, but also depth...no need to fight what nature can already do! As well, I feel the prescribed amount of vinegar adds too much acidity. Don't we have enough from the tomatoes? One Tbsp."

Reviewed Pantry Friendly Tomato Sauce

Jul 26, 2012 in Food Network Community Toolbox on FoodNetwork.com

While I love AB and good pasta sauce, this one is too tangy and sweet. What's the point of adding sugar if you're adding carrots? Carrots not only provide sweetness, but also depth...no need to fight what nature can already do! As well, I feel the prescribed amount of vinegar adds too much acidity. Don't we have enough from the tomatoes? One Tbsp."

Reviewed Pantry Friendly Tomato Sauce

Jul 26, 2012 in Food Network Community Toolbox on FoodNetwork.com

While I love AB and good pasta sauce, this sauce is too tangy and sweet. What's the point of adding sugar if you're adding carrots? I enjoy the depth carrots add, so I'd prefer to nix any additional sweetener. As well, I feel the prescribed amount of vinegar adds too much acidity. Don't we have enough from the tomatoes? One Tbsp. of vinegar would "

Reviewed Pantry Friendly Tomato Sauce

Jul 26, 2012 in Food Network Community Toolbox on FoodNetwork.com

While I love AB and good pasta sauce, this sauce is too tangy and sweet. What's the point of adding sugar if you're adding carrots? It's just too sweet. I enjoy the depth the carrots add, so I'd prefer to nix any additional sweetener. As well, I believe the prescribed amount of vinegar adds too much acidity (don't we have enough from the tomatoes?"

Reviewed Pantry Friendly Tomato Sauce

Jul 26, 2012 in Food Network Community Toolbox on FoodNetwork.com

While I love AB and good pasta sauce, this sauce is too tangy and sweet. What's the point of adding sugar if you're adding carrots? It's just too sweet. I enjoy the depth the carrots add, so I'd prefer to nix any additional sweetener. As well, I believe the prescribed amount of vinegar adds too much acidity (don't we have enough from the tomatoes?"

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