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mallorysd

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Replied to Pizza Dough

Dec 30, 2013 on FoodNetwork.com

Hi Warren, I have found that regular table salt tastes metallic. There are so many beautiful salts out there and I only cook with Kosher salt. You might not notice the difference but trust me there is. I'm happy for your post though. Especially if people don't have any kosher salt in their house they shouldn't neglect making this recipe.

Replied to Pizza Dough

Dec 30, 2013 on FoodNetwork.com

Did you put your dough in a warm spot to rise? It's important that it has heat and moisture to rise. I put my dough any dough in a large bowl and cover with a moist, clean dish towel and on the stove near the vent of the oven that is preheating. Works every time. Proofing is a problem without the assistance of moisture and heat.

Replied to Pizza Dough

Dec 30, 2013 on FoodNetwork.com

Did you put your dough in a warm spot to rise? It's important that it has heat and moisture to rise. I put my dough any dough in a large bowl and cover with a moist, clean dish towel and on the stove near the vent of the oven that is preheating. Works every time. Proofing is a problem without the assistance of moisture and heat.

Replied to Pizza Dough

Dec 30, 2013 on FoodNetwork.com

Mix this in a large bowl until it comes together enough to knead on the counter. This way you'll have way less mess. I love making dough by hand. It's therapeutic and you'll get a better feeling for the right consistency. Weather conditions often can affect the outcome of moisture and flour additions. If you know what it should feel like by hand you'll...

Replied to Pizza Dough

Dec 30, 2013 on FoodNetwork.com

This (Blossm Thyme's) response is 100% spot on. I think that should have been put into the recipe but Kosher salt is very available in any supermarket I will make the assumption that FN decided it's not necessary to indicate the difference. Good luck next time.

Reviewed Chicken and Egg Soup with Little Veal Meatballs

Dec 17, 2013 on FoodNetwork.com

While watching Alex's Day Off this morning, this recipe made me stop what I was doing as I watched with delight. I'm heading to the market now to make this soup. It's snowing outside, freezing cold and damp and dreary. Is there a better way to spend the day by making this delightful treat? Well done Chef Alex!

Reviewed Gnocchi with Prosciutto, Spring Peas, and Chanterelles

May 21, 2013 in Food Network Community Toolbox on FoodNetwork.com

This is the best recipe for homemade potato gnocchi I have ever made. It's actually my 5th time making it and I use the video as a reference and simply because it's motivating. Follow the recipe but I also remember on the show that Anne does mention to leave the gnocchi in the water for 2 minutes longer after they float to get even fluffier. We've"

Reviewed Roasted Pork Loin with Brussels Sprouts, Shallots, Garlic

May 16, 2013 in Food Network Community Toolbox on FoodNetwork.com

Two days ago while watching Alex's Day Off on Cooking Channel, I fell in love with the idea of this recipe. I made this dish last night and this was the best recipe for Pork Loin that I have ever made. I love Brussels Sprouts and Shallots, which were of the same size. Plus, adding garlic in their skin was so smart to cook along with everything els"

Reviewed Potato-Crusted Halibut

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

I hate leaving a bad review. Especially for Chef Anne (whom I LOVE by the way). However, I want others to read the other bad ratings on this recipe. I don't usually follow what others have to say, especially since I pride myself on being an advanced home cook.

Do not make this recipe unless you intend to make this into tomorrow's...

Shared Recipe Personal Flat Bread Pizza, Sage Sausage, Red Pepper Jelly #5FIX

Feb 18, 2013 on Food.com

"5-Ingredient Fix Contest Entry. Designed as an after school snack or paired with a salad for dinner, these deconstructed personal pan sized flat bread pizzas are an excellent alternative to the real deal. The jelly mimics the sauce giving the dish a spicy element that pairs beautifully with the sausage and potato mixture. Adding ricotta cheese whi..."

Reviewed Seafood Crepes with a Lobster Champagne Sauce

Apr 29, 2012 in Food Network Community Toolbox on FoodNetwork.com

Ok, here's my review. Excellent recipe in concept. Not for faint of heart. Must know how to cook. Improvising is critical. I made own lobster stock with shells from lobster, shrimp and crab. Ratio is off so use critical judgement. I added peas to lobster mixture and saffron. Other than that took more like four hours since chefs probably us"

Reviewed Orecchiette with Broccoli Rabe Pesto

Aug 21, 2011 in Food Network Community Toolbox on FoodNetwork.com

If one improvises and or substitutes ingredients, the end result will always be a bit different than the intended result.
Couple of things Find the youngest broccoli rabe you can get. It will be tender, less bitter, and if you can't find it, sub out a less bitter alternative, such as spinach and a small amount of broccoli florets. Steam...

Reviewed Orecchiette with Broccoli Rabe Pesto

Aug 21, 2011 in Food Network Community Toolbox on FoodNetwork.com

If one improvises and or substitutes ingredients, the end result will always be a bit different than the intended result.
Couple of things Find the youngest broccoli rabe you can get. It will be tender, less bitter, and if you can't find it, sub out a less bitter alternative, such as spinach and a small amount of broccoli florets. Steam...

Reviewed Sole Meuniere

Mar 14, 2011 in Food Network Community Toolbox on FoodNetwork.com

She's an absolute GEM! After winning last night's Chopped I'm looking forward to so much more of this Chef and how Food Network will continue to feature her as a Master Chef...Let's call her an Iron Chef, not an Iron Sous Chef... She should be standing on that platform with Chefs - Flay, Morimoto, Cora, Simon, Garces and Forgione, and yes her mentor...

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