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mike_h8989_402837

los angeles, California

Member since May 2004

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Reviewed Tarte Tatin

Jul 26, 2012 in Food Network Community Toolbox on FoodNetwork.com

This is the only tarte tatin recipe that deals with all the problems successfully ... these include pastry cooking faster than the apples resulting in undercooked apples or overcooked pastry, apples giving off excessive liquid which then soaks the pastry on being turned out, caramel sticking to the pan, caramel not diffusing throughout the "

Reviewed Tarte Tatin

Jul 26, 2012 in Food Network Community Toolbox on FoodNetwork.com

This is the only tarte tatin recipe that deals with all the problems successfully ... these include pastry cooking faster than the apples resulting in undercooked apples or overcooked pastry, apples giving off excessive liquid which then soaks the pastry on being turned out, caramel sticking to the pan, caramel not diffusing throughout the appes. "

Reviewed Tarte Tatin

Jul 26, 2012 in Food Network Community Toolbox on FoodNetwork.com

This is the only recipe that tells you to do what is obvious after you know - baste the apples with the caramel while they are cooking so you get even colouration and well caramelized apples [and will some of you, including some professionals, PLEASE stop calling caramel "carmel".] She also is the only one on here who includes the addition of lemo"

Reviewed Deep-Dish Apple Tarte Tatin

Jul 26, 2012 in Food Network Community Toolbox on FoodNetwork.com

Yes, the quantity of water is excessive for the caramel, you only need enough to wet it. I also found it too sweet and so I halved the quantity of sugar and preferred the result. Yes, the caramel may not dissolve. The solution is to add more butter or a little water when caramelization is complete. Yes, the apples were undercooked and there was "

Reviewed Grilled Tandoori Chicken

Jul 26, 2012 in Food Network Community Toolbox on FoodNetwork.com

I found that this recipe had a very authentic taste ... I would advise against marinating for more than 4 hours though ... the enzymes in the yoghurt and the ginger can make the chicken mushy as they are proteolytic [protein dissolving]."

Reviewed Asparagus Lasagna

Jul 26, 2012 in Food Network Community Toolbox on FoodNetwork.com

The recipe suffered because the asparagus was not peeled. [Was Julia Child the only professional cook who peels her asparagus?] I repeated it with peeled asparagus and it was considerably improved."

Reviewed Pumpkin and Orange Breakfast Cake with a Fresh Orange Syrup

Jul 26, 2012 in Food Network Community Toolbox on FoodNetwork.com

I tweaked this recipe slightly so my rating is not a true reflection of the original recipe but the changes were small ones. I used a whole can of pumpkin [15 oz. instead of a cup so as not to have to waste the rest.] I also used light olive oil instead of butter for health reasons. [This requires using a little less oil and adding some liquid to "

Reviewed Pumpkin and Orange Breakfast Cake with a Fresh Orange Syrup

Jul 26, 2012 in Food Network Community Toolbox on FoodNetwork.com

I tweaked this recipe slightly so my rating is not a true reflection of the original recipe but the changes were small ones. I used a whole can of pumpkin (15 oz. instead of a cup so as not to have to waste the rest.) I also used light olive oil instead of butter for health reasons (this requires using a little less oil and adding some liquid to a"

Reviewed Papaya Shrimp with Sauteed Beet Greens and Boiled Root Vegetables

Sep 11, 2011 in Food Network Community Toolbox on FoodNetwork.com

I liked the unusual combination of ingredients but it needed some acid. I added some orange and lime juice and their zest to the recipe with great success. ""

Reviewed Risotto con Funghi

Feb 6, 2011 in Food Network Community Toolbox on FoodNetwork.com

This recipe fails to state HOW MUCH RICE to use. It says "follow the basic risotto recipe". Whose basic recipe and for how many portions? Other than that, the recipe would be fine.

Reviewed Risotto con Funghi

Feb 6, 2011 in Food Network Community Toolbox on FoodNetwork.com

This recipe fais to state HOW MUCH RICE to use. It says "follow the basic risotto recipe". Whose basic recipe and for how many portions?

Reviewed Ham and Apple Fritters with Cranberry Orange Crown and Royal Fig Dipping Sauces

Nov 24, 2010 in Food Network Community Toolbox on Food Network

I liked this recipe but, as I always do,Ii altered it lightly to suit my own taste. I used a combination of cornmeal and flour for the batter. (Cornbread mix offers very little in the way of saving either time or money.) I also tweaked the sauces somewhat, adding chopped geen peppers to the chopped figs, as well as a little relish, very little sour...

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