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Reviewed Pulled Pork Barbecue

Mar 15, 2013 in Food Network Community Toolbox on

It was OK. I made a two 2.5 pound pork roasts in the same pan and apparently didn't adjust the cooking time down enough because the white meat was dry, but the dark meat was really good. Good rub, but could have used a bit more salt. The sauce, however... I wasn't happy with it. Too mustardy, too vinegary. I cut the mustard down and added liq"

Reviewed Herb-Crusted Roast Beef with Horseradish Cream

Mar 7, 2013 in Food Network Community Toolbox on

Very good. It's a little less scary than the "high-temperature" method. I used a 2.8 lb, very evenly round (tall as opposed to flat) eye round roast and followed the directions almost to the letter (except used dried herbs instead of fresh), and it was very tasty but at 45 minutes it was at 135 deg and a nice pink medium. I prefer a bit of a fl"

Saved Recipe White Chicken Chili by Renita

Feb 13, 2013 on

Saved Recipe Perfect Rump Roast by Gone Fishin'

Jan 19, 2013 on

Reviewed Gwen's Fried Chicken with Milk Gravy

Nov 10, 2012 in Food Network Community Toolbox on

I found the chicken to be lacking in flavor. I'm rather confused by all the glowing reviews. I followed the recipe exactly, including brining, which I thought would make a difference. The gravy was good tho. "

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