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Replied to Good Eats Roast Turkey

Nov 27, 2013 on

I agree with randallniel, I have a 23 lb turkey and I'm gauging about 3 hr 15 min for it. It cooks MUCH faster than you would think. While I have never gone past the 161 thermometer time, I have had such success with this recipe that I suspect you'd be fine to go over by 30+ minutes and you'd still likely have a great bird. Good luck!

Reviewed Cheddar Corn Chowder

Sep 29, 2013 in Food Network Community Toolbox on

Greasy! Why do you need to add butter to the bacon fat to cook the onions. I understand you're making a roux, but there was a layer of fat on top of the soup, and it seemed so unneeded. The fresh corn provided a nice flavor, but I will cut way back on the fat next time, if there is one."

Reviewed Eggplant Gratin

Sep 18, 2013 in Food Network Community Toolbox on

I was disappointed with how this turned out. Despite using the amount of salt called for (which seemed like a lot), this wasn't very flavorful or salty. I used a sauce I had never tried before, and maybe I'd have been happier with the dish if the sauce was better. And greasy eggplant too. All the oil I put in the pan absorbed into the eggplant. I'"

Reviewed Brown Butter Risotto with Lobster

Aug 8, 2013 in Food Network Community Toolbox on

I agree with other reviewers that it could use more seafood flavor, so I think I will use clam stock with the chicken stock next time. Used some cooked lobster meat I had on hand. Creamy texture. I mixed 1-1.5 cups of frozen peas in with the very last of the stock and had a 1 pan meal."

Reviewed Orecchiette, Sausage and Broccoli Rabe

Jan 17, 2013 in Food Network Community Toolbox on

Made Ina Garten's version of this which is very similar. The rabe was VERY bitter and actually flavored the pasta with bitter taste as well. Will not make this again unless I learn something about rabe that will improve its taste."

Reviewed Guacamole

Jan 17, 2013 in Food Network Community Toolbox on

This is a good recipe, and I tried it out of loyalty to all things Alton Brown, but it hasn't taken the place of my tried & true guacamole recipe. The two are very similar, but in mine, I use 2 cloves of garlic per avocado and then in lieu of his spices and jalapeno, I use 1/2-3/4 cup of medium salsa (Pace is my preferred brand). I find this easie"

Reviewed Lobster Bisque

Sep 20, 2012 in Food Network Community Toolbox on

The flavor is fantastic. I played around a bit with the proportions as I only had 3 lobsters. I also used a handheld blender with the vegetable stock to make it a puree, and used a combo of cream and half and half as all cream stopped up my arteries just reading about it. I added a bit of the corn starch/water at the end, though I don't think it t"

Reviewed Tomato Feta Salad

Aug 16, 2012 in Food Network Community Toolbox on

I'm wondering what difference crumbled vs cubed feta would make. I had only crumbles on hand and was looking to use up a bunch of cherry tomatoes from our CSA, and this was wonderful. So flavorful. I would definitely make this again or throw it on top of baby spinach for a twist on a greek salad. The tomatoes I used were really fresh, so I suspect"

Reviewed Strawberry Rhubarb Crisp

Jun 3, 2012 in Food Network Community Toolbox on

This is really good. Whipped up 1/2 a batch for dinner tonight. It was sweeter than it needed to be, but also offset by the buttery flavor of the crumble topping. Not sure I'd mess with the proportions. The full hour was long enough for the rhubarb to give up all its structure. It all just melted in your mouth in a sweet/tart/buttery melange. Will"

Reviewed Good Eats Roast Turkey

Nov 26, 2010 in Food Network Community Toolbox on Food Network

Brilliant! My only issue was that with a bigger bird (23.8 lbs), I had no idea how long to roast it. I went with 15 min/lb and put it in about 5 hours before we planned to eat. I peeked at the leave-in thermometer after 3 hours. Yikes! 160! I had 2 hours to fret about the turkey. I couldn't bring myself to pull the turkey out of the oven and stick...

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