San Mateo, California
Member since Oct 2004
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Reviewed cooked to death green beans
7 days ago on FoodNetwork.com
“Canned green beans in any amount of time isn't even funny it is not excuse able from any region in the United States. When I was about 4 yrs old an aunt served me canned peas and peas are the only vegetable that I won't eat. FN & Trisha you messed up.”
Reviewed fancy mac and cheese
Jul 7, 2014 on FoodNetwork.com
“This is a case of too much of a good thing at best. What you like and dislike is OK within reason. This recipe has structure issues. It is dry because you should only use one box(1lb) pasta. The white sauce should be 4 T butter
4 T flour and 1qt whole milk--no eggs (the eggs are why you have to bake it). The finished product must be like...”
Reviewed balsamic onions
Jul 3, 2014 on FoodNetwork.com
“These better be as good as they look and sound--I usually like Ina's recipes.
I got elected to cook for the 4th of July today the 3rd so I am frantically putting a menu together. These onions would be fantastic on burgers. I have all the ingredients so I can make them this evening. A friend is going to hit Whole Foods early and I have coned...”
Jul 3, 2014 on FoodNetwork.com
“I sure hope this is as good as it looks. I got hooked into cooking 4th of July dinner today the 3rd. I am frantically putting a menu together and this salad sounded great--I trust Ina and I like salt. I am going to add parsley because
it didn't look herby enough. Thank God I have a friend to hit Whole Foods early.”
Reviewed deeply chocolate gelato
Jul 2, 2014 on FoodNetwork.com
“Way too much chocolate! I made this gelato for a dinner party where I knew everyone loved chocolate but the general agreement was "too much of a good thing." This recipe and all the gelato recipes on Food Network are really just ice cream. I make Sicilian gelato which does not have eggs. It is thickened with cornstarch and purists only use whole...”
Jul 1, 2014 on FoodNetwork.com
“Moussaka is something every family must have a variation of the eggplant lamb custard casserole. I would not spend the time making this recipe.
The very best is Moussaka a la Grecque by Craig Clairborne from the New York Times Cookbook. I have been making this college but I lost the cookbook. Somehow Food Network printed the recipe. There...”
Reviewed herb-roasted fish
Jun 25, 2014 on FoodNetwork.com
“Ina, are you losing it? This is a classic French cooking method--"en papillote." You did not discover it in Florence. You try to come off as the next Julia, you have an apartment in Paris and I use to like you and your recipes.
Egg wash is not part of en papillote. Crimping the parchment is all.”
Reviewed tomato feta pasta salad
Jun 21, 2014 on FoodNetwork.com
“241 people, apparently taste things differently than I do. This was awful.
No substitutions--one "cook"put Miracle Whip in the salad and gave it
5 stars. Ina often uses the "Dog's Breakfast" to stress how visually horrid
something might look. Although the salad looked fine, it tasted like what you
might serve to...”
Reviewed moussaka a la grecque
Apr 19, 2014 on FoodNetwork.com
“Thank you theater-goer for the clarification on the quantity of wine. The way the recipe
is written, it is ambiguous at best and would have Craig Claiborne rolling in his grave.
It makes me wonder about the 5 star reviews--maybe there are more America's Worst
Cooks out there. The NYT Cookbook is one of my oldest and dearest...”
Reviewed Herbed Quinoa
Jan 6, 2014 on FoodNetwork.com
“I am not Alton Brown but all the "lemon issues" are not related to lemon.
That sour/bitter taste is quinoa. The recipe fails to mention that before
cooking the raw quinoa has to be washed--tap water with the grain in
a sieve. Even doing that the cooked quinoa has a strange taste. I hate
to see poor instructions...”
Dec 16, 2013 on FoodNetwork.com
“This sounds like a very close cousin of Greek Moussaka--my all time
favorite and one of those "engagement" recipes--really it works!
I cannot wait to try this using only lamb as I am a purest. The shell
pasta replacing the eggplant seems to be the only major difference.
The pastitsio even has a custard--I think...”
Reviewed Parker's Beef Stew
Dec 6, 2013 on FoodNetwork.com
“This is my go to recipe for stew and I have probably made it at least 10
times with no complaints. I use cremini mushrooms because they have
more flavor and add a turnip or two, parsnips and a rutabaga because my
mother always put them in her beef stew. I read about 100 of the reviews
because I want to try it...”
Reviewed Chicken Spaghetti
Nov 28, 2013 on FoodNetwork.com
“This casserole is wonderful even to a cook who has never purchased
cream of mushroom soup. That is not meant to infer that I am a food
snob--forget the ingredients the end product is fabulous! The only changes
I made were to cook the chicken in the oven and saut�ed the veggies
using red and yellow peppers--I...”
Reviewed Sour Cream Noodle Bake
Oct 22, 2013 on FoodNetwork.com
“This recipe is the same as a casserole my mother had from one of
those church lady cookbooks. Both my mother and I have made this
for all sorts of occasions for us and others with wonderful reviews.
As a result of many moves, I have lost the recipe. When Rae started
I knew this might be IT--the cottage cheese...”
Reviewed Homemade Hot Giardiniera
Aug 23, 2011 in Food Network Community Toolbox on FoodNetwork.com
“I am going to make the hot giardiniera this weekend--the recipe & method reminds me of my mother-in-law (she will nod and smile from heaven). You are just a really a great guy.
FN should be excited and thankful--you got me to watch again. As a mom, wife, cook etc.
I have always loved the sandwich in all its forms. Best of lu...”