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new york, New York

Member since Jan 2011

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Reviewed cipollini onions braised in red wine

20 hours ago on

REALLY tasty. Because I was not using a nonstick pan, and was paranoid about the onions and/or glaze burning, I cooked this over super-low heat, and as a result it took a lot longer than suggested. Don't care. It's delicious. Use good butter -- you will taste it and it will be worth it.

Reviewed Sauteed Shrimp Cocktail

Dec 21, 2011 in Food Network Community Toolbox on

After sauteeing the shrimp, I was left with some deep orange-colored goo at the bottom of the pan. I knew I didn't need a sauce, but I hated to waste that good goo. So I poured off the leftover olive oil, deglazed the pan with a little cognac mixed with water, boiled this down to a glaze, and tossed it through the shrimp, This MADE the dish, and ...

Reviewed Alton Brown's Buffalo Wings

Oct 6, 2011 in Food Network Community Toolbox on

I am not a real hot-sauce fan, but I'm a low-carber, so this recipe looked really appealing. I used the steaming/roasting technique, which worked well. I then tossed the wings in 2T melted butter mixed with several squirts of Siracha (well, I like SOME heat!), about 2T soy sauce, about 1T sugar-free maple syrup (wish there were some good sugar-fr...

Reviewed Lemon Ginger Mousse and Homemade Fortune Cookie

Sep 6, 2011 in Food Network Community Toolbox on

It sounds like you over-whipped the cream (which is why you got "curd" instead of whipped cream) and also over-cooked the curd, causing the eggs to scramble and produce a granular texture. With this kind of custard, you really do have to stir constantly and have an ice bath ready to plunk the saucepan in, the minute it looks as though the curd mi...

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