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Carson City, Nevada

Member since Jun 2008

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Reviewed Coq Au Vin

Dec 26, 2013 on

I've had this in a French restaurant and it was to die for so considering all of the reviews here, I must have picked the wrong wine. I chose a medium priced pinot noir but it was really sour. Overall, the dish was very bland and an odd color, almost gray, which was pretty unappealing. I'll give it one more try with a richer wine next time, and...

Reviewed Simple, Perfect Chili

Aug 28, 2013 in Food Network Community Toolbox on

Wonderful! Tried it tonight. I did make a few minor modifications. First I used ground sirloin, better quality beef. Second, I sauteed onion in with the meat as I love cooked onion in chili. Third, I added 28 oz of diced, roasted tomatoes instead of tomato sauce, I like the tomato pieces in chili. I really liked the spice mix and the masa --"

Reviewed Perfect Potatoes au Gratin

Aug 18, 2013 in Food Network Community Toolbox on

Excellent! I had to modify this recipe a bit only because I had half and half instead of heavy cream, and only 6 potatoes. I used 2 cups of half and half, 1 cup of whole milk, and I also dotted the potatoes with a little butter before baking.

I really like this recipe, first because I could get 6 large potatoes into a 9x13 inch...

Reviewed Spicy Pop Pulled Pork

Aug 18, 2013 in Food Network Community Toolbox on

Loved it! The only thing I did differently was to add more brown sugar than called for, probably twice as much. I did this to see how it would impact the heat from the chipotle because I'm thinking about making this for a work potluck and chipotles are typically too hot for most people. The extra sugar really had a mellowing affect. Great, eas"

Reviewed Pumpkin Flan With Caramel and Cinnamon Whipped Cream

Dec 13, 2011 in on

This recipe was originally published in Gourmet Magazine back in the 80's and I've been making it for friends and family for many years.

For anyone having trouble with the caramelized sugar, eliminate the water, it's not necessary. Put 2/3 cup of sugar directly into a small, non-stick skillet and heat SLOWLY, stirring constantly. It's...

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