My Profile

PhytoMan

Santa Fe, New Mexico

Member since Jul 2008

Flag This ProfileFlag as Inappropriate

Reviewed beignets

Mar 19, 2014 on FoodNetwork.com

It says, "4 to 6 cups peanut or other neutrally-flavored oil, for frying". Peanut oil is not "neutrally-flavored". Also, if you wish to be authentic, peanut oil should not be used. "Creamy" shortening is used at Cafe Beignet, for example (I asked directly), and it is my understanding that Cafe Du Monde used cottonseed oil. Neither uses peanut...

Reviewed beignets with a cafe au lait creme anglaise

Mar 19, 2014 on FoodNetwork.com

What oil should be used to be authentic? And don't say "any". They all taste and act a little differently.

Reviewed beignets with a cafe au lait creme anglaise

Mar 19, 2014 on FoodNetwork.com

What oil should be used to be authentic? And don't say "any". They all taste and act a little differently.

Reviewed Pear Clafouti

Oct 25, 2013 on FoodNetwork.com

This is NOT a "Clafouti" (or a "Clafoutis") it is a "Flaugnarde". A Clafoutis is only made with cherries -- by definition.

Reviewed Traditional German Plum Cake (Zwetschgenkuchen)

Aug 3, 2013 in on Food.com

Just a quick correction. "Zwetschgen" is NOT the German name for the Damson plum. It is the German name for Italian Prune Plums (Prunus domestica L. subsp. domestica or oeconomica). Damsons (Prunus domestica subsp. insititia, or sometimes Prunus insititia) are actually a different type of plum -- similar, but different. The German name for Da...

Reviewed Traditional German Plum Cake (Zwetschgenkuchen)

Aug 3, 2013 in on Food.com

Just a quick correction. "Zwetschgen" is NOT the German name for the Damson plum. It is the German name for Italian Prune Plums (Prunus domestica L. subsp. domestica or oeconomica). Damsons (Prunus domestica subsp. insititia, or sometimes Prunus insititia) are actually a different type of plum -- similar, but different."

Reviewed Ben & Jerry's Fresh Georgia Peach Ice Cream

Jul 17, 2013 in on Food.com

Ummm. This recipe has eggs in it and these eggs are not cooked?? I suspect there is a mistake in this recipe here. First, uncooked eggs carry the risk of salmonella. Second, the point of putting eggs in the recipe is to create a cooked, thick and rich, custard base. If you actually make a custard based with the eggs, milk, and cream first, I...

Not what you're looking for? Try: