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jason_7412468

randolph, Massachusetts

Member since Mar 2007

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Reviewed Coq Au Vin Blanc

Mar 10, 2013 in Food Network Community Toolbox on FoodNetwork.com

i made this a couple times before and it was excellent. I'm about to make it again so im checking out the page and reviews as a refresher. Last time I shared it with several people some who didn't believe I made it. melts in your mouth was one particular comment I remember."

Reviewed Shrimp Stuffed Mirliton

Mar 2, 2013 in Food Network Community Toolbox on FoodNetwork.com

Actually I change my review after thinking about it and doing the math at a full stick it only equal to 1 tbs per chayote half or serving. Not that bad."

Reviewed Shrimp Stuffed Mirliton

Mar 2, 2013 in Food Network Community Toolbox on FoodNetwork.com

This recipe looks good EXCEPT a whole stick of butter for that small amount of stuffing? Is she crazy? I'll use maybe 3 tbs at the most when I make this. If it is to dry use chicken stock or something unless you want a heart attack. This women should have some consideration for people's health considering the fact that some cooks will think they n"

Reviewed Cast Iron Skillet Potato Cake

Feb 17, 2013 in Food Network Community Toolbox on FoodNetwork.com

its great but this is Pommes Anna a famous preparation. In the cooks description she kind of tries to make it seem like she just invented it one day. Anyone take it that way?"

Reviewed Emeril's Essence

Feb 10, 2013 in Food Network Community Toolbox on FoodNetwork.com

this is not the same as the store bought stuff at all. This is way way hotter. Anyway I use store bought all the time but I'm going to try this again with less Cayenne. Anyone use smoked paprika? I'm going to try that."

Reviewed Lobster Mac and Cheese

Feb 10, 2013 in Food Network Community Toolbox on FoodNetwork.com

It was OK but whats with the hot milk hot roux? If you use hot milk you should use cold roux If you use hot roux the milk should be at or below room temperature. You can get away with it because it's only a blonde roux but it's a bad habit if you ever make gumbo or whatever. That's why I always avoid these recipes from the "home" (untrained chefs"

Reviewed Maple Chicken Wings

Feb 9, 2013 in Food Network Community Toolbox on FoodNetwork.com

Very good and they do fall off the bone but they don't live up to the hype of the reviews. They are a little to sweet for me and just not savory enough. Also the skin isn't crispy and it's hard to crisp it at the end without burning the sugars. I might make again and try for crispier skin but like I said the amount of sweetness on chicken was not "

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