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kjonyou

Hollywood, California

Member since Aug 2009

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Reviewed Spinach and Ricotta Gnudi

Jan 22, 2013 in Food Network Community Toolbox on FoodNetwork.com

What a let down. The video I guess was a great sell job. It was a lot of work to hunt down the right mushroom but I like fallowing a recipe exactly the first time I make anything. I love sauces, but this was a big disappointment. It didn't taste much better then mushrooms soup out of the can. I think because he doesn't really saute them unti"

Reviewed Spaghetti Bolognese

Aug 11, 2012 in Food Network Community Toolbox on FoodNetwork.com

This was very good and I have tried many. For those of you freaking out about the cinnamon, it's actually dates back to the 18th century when the roots of the dish was spiced beef with cinnamon and pepper. The recipe sanctioned by the city of Balonia Italy, in 1982 dose not mention this but then again, its not supposed to contain garlic or olive"

Reviewed Pasta Bolognese

Aug 3, 2012 in Food Network Community Toolbox on FoodNetwork.com

This is by far the best Bolognese recipe I have ever seen...and I am Italian! What Anne did was catch the essence of what a real Bolognese is and walks us through the steps. She has lovingly prepared this recipe in a way that shows respect for the tradition. There are only a few recipe I will spend this much time on and this is at the top o"

Reviewed Pasta Bolognese

Aug 3, 2012 in Food Network Community Toolbox on FoodNetwork.com

This is by far the best Bolognese recipe I have ever seen⬦ and I am Italian! What Ann did was catch the essence of what a real Bolognese is and walks us through the steps. She has lovingly prepared this recipe in a way that shows respect for the tradition. There are only a few recipe I will spend this much time on and this is at the top o"

Reviewed Pasta Bolognese

Aug 3, 2012 in Food Network Community Toolbox on FoodNetwork.com

This is by far the best Bolognese recipe I have ever seen& and I am Italian! What Ann did was catch the essence of what a real Bolognese is and walks us through the steps. She has lovingly prepared this recipe in a way that shows respect for the tradition. There are only a few recipe I will spend this much time on and this is at the top of "

Reviewed Fig and Almond Tart

Dec 7, 2011 in Food Network Community Toolbox on FoodNetwork.com

Two words: Fig Newton.

I like the crust, the paste, the presentation, but all and all the crust with the figs really dose remind me of that cookie. I would keep the glaze, I think this is classic and an important part of the recipe and brings a different flavor to the party. I think next time I might try a different filling,...

Reviewed Halloween Peppermint Patties

Oct 12, 2011 in Food Network Community Toolbox on FoodNetwork.com

Sadly, these are nothing like a peppermint patty. These are cloyingly sweet and sort of hard. The reason is, they need a base of something neutral to hold the sugar and extract. I tried other ones on the internet that use mashed potatoes and to my surprise they are great. More importantly, the texture is more similar to that peppermint patty ...

Reviewed Weeknight Bolognese

Oct 10, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is not a true Bolognese its a tomato sauce with ground beef. Works as a sauce but lacks depth of flavor.

A true Bolognese is not any harder then what she did, only it needs to simmer for 3 to 4 hours for the flavor to develop. Just like her Company Pot Roast or Boeuf Bourguignon some things take time.

I...

Reviewed Sfogliatella

Aug 3, 2011 in Food Network Community Toolbox on FoodNetwork.com

Bait and Switch!

There is now way what she put in the oven is what came out. Ya, I know it's TV and she probably spent 3 days making an episode and a PA run down to the local Italian joint for the real thing. How do I know this? Just look at the dough in the video. When she rolls it out, its almost like cookie dough. If...

Reviewed Chicken Piccata

Apr 3, 2011 in Food Network Community Toolbox on FoodNetwork.com

I love almost everything Ina makes and this recipe isn't bad, but this really is not an authentic Chicken Piccata. This is Chicken Milanese AKA breaded chicken breast with some kind of lemon sauce. There is a difference, you don't get the same flavor penetration of the butter if it's breaded. This should be a butter lemon sauce not a white wine...

Reviewed Chicken Piccata

Apr 3, 2011 in Food Network Community Toolbox on FoodNetwork.com

I love almost everything Ina makes and this recipe isn't bad, but this really is not an authentic Chicken Piccata. This is Chicken Milanese AKA breaded chicken breast with some kind of lemon sauce. There is a difference, you don't get the same flavor penetration of the butter if it's breaded. This should be a butter lemon sauce not a white wine...

Reviewed Chicken Piccata

Apr 3, 2011 in Food Network Community Toolbox on FoodNetwork.com

I love almost everything Ina makes and this recipe isn't bad, but this really is not an authentic Chicken Piccata. This is Chicken Milanese AKA breaded chicken breast with some kind of lemon sauce. There is a difference, you don't get the same flavor penetration of the butter if it's breaded. This should be a butter lemon sauce not a white wine...

Reviewed Texas Style Chili

Nov 9, 2010 in Food Network Community Toolbox on Food Network

To Berkeley 43,
Beans are not part of traditional Chile con carne or anywhere in Texas for that matter, some cooking contest even forbid it as an ingredient. It's not considered authentic chili in most parts of the US. Only Cincinnati style chili uses beans and ground beef. That type is used as a condiment on hot dogs. It also does not...

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