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San Mateo, California

Member since Oct 2004

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Reviewed chili

Dec 24, 2014 on

This is an unusual recipe so I has to try it. It was wonderful--I even made the grits. The only thing I would change next time is to simmer it for half the time because some of the ingredients lost their integrity.

Replied to Tagliarelle with Truffle Butter Recipe : Ina Garten : Food Network

Dec 8, 2014 on

Indulgence is not low calorie/healthy and this is pure indulgence.
Yummy for a special occasion not a once a week meal.

Reviewed tagliarelle with truffle butter

Dec 8, 2014 on


Replied to Chili Recipe : Damaris Phillips : Food Network

Dec 6, 2014 on

Why take the chance?

Replied to lemon thyme bars

Dec 1, 2014 on

None of her recipes--sweet or savory turn out as expected from my experience.

Replied to Perfect Gravy Recipe : Food Network Kitchen : Food Network

Nov 27, 2014 on

Truly, go for it buy the degreasing cup (fat seperater) it really helps because it helps you make gravy which is that thing you do at the last minute when you have enough stress--my hair always gets wet and curly!

Reviewed company pot roast

Nov 2, 2014 on

I will make this again. The smell while it was cooking was intoxicating. It was too acidic and, although I went to a good butcher, I could only find a 3lb roast. Thus, I had to adjust cooking times which may be the reason for acidisity.

Replied to Red Velvet Cupcakes Recipe : Ina Garten : Food Network

Oct 27, 2014 on

Interesting about beets being used for the red color. I have eaten and read recipes for Red Velvet only using red food coloring--this must be the modern method of achieving the red color. Not all food coloring is "toxic." I use a gel form from Williams-Sonoma that is safe to use with children and adults. It is very different from the liquid form...

Replied to Red Velvet Cupcakes Recipe : Ina Garten : Food Network

Oct 27, 2014 on

I don't understand all the reviews mentioning amounts of vegetable oil. In her cookbook and on the Food Network page it calls for 1 stick of unsalted butter at room temperature. There is no mention of vegetable oil. Thanks for the cooking time caution.

Replied to slow cooker pot roast

Oct 25, 2014 on

In the future DO NOT use "cooking wine." Use a good wine that you would drink because as things cook the liquid reduces and intensifies. The cooking wine is going to taste awful and unfortunately ruin your roast. If alcohol is an issue, there are two wines that I know of that are free of alcohol but were alcoholic wine--I use Ariel brand name easy...

Replied to rib eye steak with onion blue cheese sauce

Oct 23, 2014 on

The recipe only calls for 1/2 stick of butter. Always read the text of a recipe .

Reviewed strawberry sparkle cake

Oct 23, 2014 on

It definitely is 2 cups boiling water. This is the place for store bought cake just separating all the eggs is too much for a just OK cake.

Replied to strawberry chocolate layer cake

Oct 23, 2014 on

Did you use parchment rounds when you prepared the pans. This step almost guarantees that the cakes will release easily. I have made this cake and many others--this one comes out of the pans easily and does not fall apart. You may have made an error while making it--stick to box cake mix but prepare the pans correctly every time.

Replied to strawberry chocolate layer cake

Oct 23, 2014 on

Live your life one calorie/sugars at a time. In our culture, having company means going all out to please and impress. Even with your attitudes you must admit that this is a "company" feat. Enjoy your celery sticks and don't watch this show we have free will.

Replied to Scott's Short Ribs Recipe : Ina Garten : Food Network

Oct 21, 2014 on

If you want a thicker sauce there are a few things you can do. One, dredge the short ribs in flour before you sear them. If after reducing the sauce it is not thick enough, add a beurre manie--fancy French for 3 tablespoons butter mashed with 2 tablespoons flour. Wisk it in to the reduced sauce at a good simmer for 2 minutes and you should have a...

Replied to Scott's Short Ribs Recipe : Ina Garten : Food Network

Oct 21, 2014 on

Did you use enough salt? You probably needed to cook it longer. Cooking times are dependent largely on your meat. Before you take the short ribs out taste one and you will know if additional cooking is necessary. Did you by chance use grass fed beef short ribs? If so they will be tough and dry no matter what you do--I know from experience and advice...

Replied to Scott's Short Ribs Recipe : Ina Garten : Food Network

Oct 21, 2014 on

Ignore the 50 minute cooking time and follow the recipe. Those times are usually ridiculous like Prep time 10 min and it takes an hour to clean and chop the vegetables, garlic, herbs etc. Do things at your pace and follow the recipe. Plus cooking time with a braise varies depending on many factors.

Replied to scott's short ribs

Oct 21, 2014 on

She usually does make a full meal but the theme of this episode was Pot Luck. She did make cheddar dill cornbread to "sop up" the juices. There is a reasonable assumption that as a cook you have the ability to put a meal together on your own and to your specific likes.

Reviewed panettone bread pudding

Oct 21, 2014 on

I have made this before to much delight. Thanksgiving morning is always chaotic especially serving something special for breakfast. I realized that this would be perfect. While it cooks, I can get the turkey ready and my son can make the butternut lasagne. The oven will be hot and when the bread pudding comes out the turkey and lasagne can go in....

Replied to Panettone Bread Pudding Recipe : Ina Garten : Food Network

Oct 21, 2014 on

The printed recipe calls for 1/2 teaspoon almond extract not 2teaspoons--the 2 teaspoons are vanilla extract. A Julia rule to always follow-- READ THE RECIPE three times. This assures that you have all the ingredients preferably out to avoid scrambling and confusion while cooking and that you comprehend the recipe. Thus, no stupid errors or surpr...

Replied to carrot cake with ginger mascarpone frosting

Oct 20, 2014 on

The 1/4cup crystallized ginger in mentioned in a note at the end of the text of the cake part of the recipe.

Reviewed penne with butternut squash and goat cheese

Oct 17, 2014 on

A good time to use whole wheat pasta. Even though there is a lot of cheese it needs salt. A decent base recipe but as is nothing special.

Replied to Chocolate-Hazelnut Smooches Recipe : Giada De Laurentiis : Food Network

Oct 17, 2014 on

I wrote that review a long time ago. The cookies were ordinary at best and the addition of cheap awful chocolate Hershey's Kisses made them awful. They won't let me delete my old review--if I wrote it I can put it in the trash--not fair Food Network.

Reviewed Chocolate-Hazelnut Smooches

Oct 17, 2014 in Recipes on Cooking Channel

I made these a few years ago. The cookies are less than ordinary. When they go downhill is the addition of Hershey's Kisses that are cheap awful chocolate. Around Halloween it is impossible to find orange sprinkles or such. I made trips to about seven stores for orange decorations and the kisses. All a waste of time but they were not expensive"

Reviewed coconut macaroons

Oct 17, 2014 on

I have made these for many years according to the recipe without all the problems the reviewers have had. My problem is that they always burn at the base--I have lowered the oven temp, baked them for less time and the rest. The "burnt" part is everyone's favorite and they think that I have such a special recipe so why argue with success. I will make...

Replied to Beef Short Ribs Recipe : Ina Garten : Food Network

Oct 17, 2014 on

That is interesting about grass fed beef--I agree but I am only a cook.

Replied to egg-in-a-hole

Oct 2, 2014 on

I thought that I had a reprieved childhood having never heard of these so you have company. Now I have made them three times since the show aired.

Reviewed missy's lemon and blueberry cupcakes

Oct 1, 2014 on

Missed needs to learn how to write a recipe.

Reviewed tuna and hummus sandwiches

Oct 1, 2014 on

Happy to see tuna in olive oil being used--just 2 tablespoons of mayo and it tastes much better. Like everyone, it sounded suspect but I gave it a try and I'm glad I did. I had made Ina's hummus before and liked it with less garlic.
The tuna sounded good and I had all the ingredients on hand even radishes.
I have it quite often and...

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