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klzolsrf@aol.com

Islamorada, Florida

Member since Mar 2009

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Reviewed Brined Pork Chops with Soft Parmigiano Polenta

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

After reading the reviews I reduce the salt to 1/4 cup and let the chops brine for 3 days. I rinsed them with water and dried before grilling. They were still too salty. Very salty, and I normally like salt. They were juicy however and I might try again with even less salt. Or maybe brine for less time. I served them with mashed potatoes and the ...

Reviewed Green with Envy Orecchiette and Red Wine Braised Sausages

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

Sorry, but we had to throw out the sausages. They tasted nasty. The pesto was good, but the raw garlic was a little overwhelming. This is one recipe that I will not make again as there are so many good ones out there.""

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