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arlington, Tennessee

Member since Jul 2008

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Reviewed Brined Pork Chops with Soft Parmigiano Polenta

Jan 10, 2011 in Food Network Community Toolbox on

If you like SALT and SALT go for it.... too salty, enough said.

Reviewed Dry-Rubbed Rib-Eye

Dec 26, 2010 in Food Network Community Toolbox on

Ann We love you... but you Use too much salt. I have read James Beard, books abougt the CIA and NOBODY NOBODY NOBODY uses as much salt as you do. I followed your recipe to the4 "t" and we had to throw on Christmas Eve all our steaks out... $37;00 went into he trash trash last night, because your recipe was over salted. I know, the CIA TEACHES TO...

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