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k_love

Sacramento , California

Member since Nov 2007

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Reviewed Grilled Apple, Bacon and Cheddar Sandwich with Roasted Red Onion Mayo

Dec 15, 2010 in Food Network Community Toolbox on FoodNetwork.com

I loved it, but does it really need the butter? I skipped it and it still tasted incredible. The red onion mayo blew me away.

Reviewed French Toast

Nov 29, 2010 in Food Network Community Toolbox on Food Network

Very good. But he's not kidding around about the stale bread. And dont soak the stuff for more than 30 seconds, it gets way too squishy. I would absolutely recomend challah bread.

Reviewed The Ultimate Crab Cakes

Nov 29, 2010 in Food Network Community Toolbox on Food Network

Very, very good flavor. But like everyone else here, mine fell apart. After a bit of brain storming I think maybe straining the crab, scaling back the mayo and using dry breadcrumbs might fix the issue. Will absolutely try these again.

Reviewed Tex Wasabi's Koi Fish Tacos

Nov 29, 2010 in Food Network Community Toolbox on Food Network

I was a little pushed for time the night I made these for my girlfriend, so I didn't try the pico or the aioli unfortunately. But otherwise the taco was excellent (we just used some guacamole, shredded cabbage and onions). The tempura batter was a little out of control and ended up super thick, but the crunch of that and the panko was incredible....

Reviewed Tequila Bars

Nov 29, 2010 in Food Network Community Toolbox on Food Network

I loved these things. Made it as an experiment and ended up just leaving a spoon in the tray and eating it out of the fridge for the next couple of days. I thought the quantity of nilla waffers was on the money. I would highly recoment spraying down the pan prior to setting the crust though, seems kind of tricky to get it out....

Reviewed Mambo Rice

Nov 29, 2010 in Food Network Community Toolbox on Food Network

I like garlic and I like cilantro, but this was so ridiculously overpowering that we didnt even make it through more than a couple of spoonfuls. Didnt seem worth the effort to rework the recipe either.

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