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oldunc

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Reviewed pizza pizzas

Sep 29, 2014 on FoodNetwork.com

The crust recipe is more or less OK, except that's at least 3 times too much salt, the sugar is totally unnecessary, and regular bread flour and granulated yeast will work just fine. Oh, and it's too much flour- pizza dough should be pretty soft. 1/2 tsp. oil should be plenty for the bowl. Baking instructions are OK- most ovens will reach 550-575,...

Replied to English Muffins Recipe : Alton Brown : Food Network

Sep 29, 2014 on FoodNetwork.com

That was my first impression, though, since a big challenge with this recipe is excess moisture in the finished muffins, it seemed inadvisable;
at any rate, the wet batter stuck badly to everything I tried- teflon, silicone, parchment. I tried preheating the cover- muffins didn't stick, but they did collapse. Since Brown uses the same...

Replied to Lahmacun Recipe : Food Network

Sep 28, 2014 on FoodNetwork.com

I can't speak to authenticity, but I have looked a lot of recipes for this dish, and they do seem to have in common a mixture of sweet and hot peppers. Ideal would probably be Aci peppers, a sweet Turkish variety with a bit of bite, or Aleppo peppers from nearby Syria, but these are hard to find (Aleppo pepper can sometimes be found dried)-Spanish...

Replied to Lahmacun Recipe : Food Network

Sep 28, 2014 on FoodNetwork.com

The recipe as written will be more like a crumpet batter than a dough. Parenthetically, if you do arrive at a soft dough (generally in the 1 water to 2 1/2 flour neighborhood) most pizza makers find that it will stretch or roll much more easily with a long rest- typically overnight in the fridge.

Replied to English Muffins Recipe : Alton Brown : Food Network

Sep 27, 2014 on FoodNetwork.com

I realize that. It could conceivably work if the muffins don't rise high enough to touch the cover, but with normal muffin rings that's going to be a VERY flat muffin. Unnecessary, anyway- the big challenge in this recipe is excess moisture in the finished product, so a cover really isn't going to help.

Reviewed Chicken Enchiladas with Roasted Tomatillo Chile Salsa

Sep 6, 2013 in Food Network Community Toolbox on FoodNetwork.com

Actually a decent green sauce recipe, a real rarity on the web. You can, of course, adjust heat and salt to taste (or anything else). Personally I'd add a roasted & peeled Poblano chile (the large, dark green ones that, at least in my area, they insist on selling as Pasillas)."

Reviewed Guacamole

Sep 6, 2013 in Food Network Community Toolbox on FoodNetwork.com

A bit heavy on the raw onion and garlic- better to pan roast the garlic, and at least rinse the onion after chopping- I usually soak it for a few minutes. Personally, I think that cumin imbalances the dish."

Reviewed Lasagna Rolls

Sep 6, 2013 in Food Network Community Toolbox on FoodNetwork.com

An OK recipe for Canneloni, but why not call it that? Because "Lasagna" is an easier sell, maybe? Lord, but I get tired of being marketed at."

Reviewed English Muffins

Aug 12, 2013 in Food Network Community Toolbox on FoodNetwork.com

I couldn't get this to work. They simply do not get done. The baking sheet might help, if you can find a material that doesn't stick and ruin them (silicone and teflon don't work- preheating stops it from sticking, but the muffins collapse. I now use a different batter, but the same consistency- this cooking method has worked for me;

Reviewed Serious Vanilla Ice Cream

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

Perfectly good recipe, but if you were really serious you wouldn't be mucking about with half and half and preserves. "

Reviewed English Muffins

Jun 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

I couldn't get this to work. They simply do not get done. The baking sheet might help, if you can find a material that doesn't stick and ruin them (silicone and teflon don't work- preheating stops it from sticking, but the muffins collapse. I now use a different batter, but the same consistently- this cooking method has worked for me;<...

Reviewed English Muffins

Jun 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

I couldn't get this to work. They simply do not get done. The baking sheet might help, if you can find a material that doesn't stick and ruin them (silicone and teflon don't work- preheating stops it from sticking, but the muffins collapse). I now use a different batter, but the same consistently- this cooking method has worked for me;
...

Reviewed Lazy Lasagna with Lamb Ragu, Spinach and Ricotta

Jun 10, 2011 in Food Network Community Toolbox on FoodNetwork.com

Or you could use penne and call it Pastitsio."

Reviewed Portuguese Fisherman

Feb 12, 2011 in Food Network Community Toolbox on FoodNetwork.com

1/4 cup cayenne is insane. Don't know what they mean by ground sausage. Have never seen Portuguese chourico for sale in this country; Mexican style is no where near, and Spanish is not the same. And the red pepper could be any of hundreds of varieties.

Reviewed Portuguese Fisherman

Feb 12, 2011 in Food Network Community Toolbox on FoodNetwork.com

1/4 cup cayenne is insane. Don't know what they mean by ground sausage. Have never seen Portuguese chourico for sale in this country; Mexican style is no where near, and Spanish is not the same.

Reviewed English Muffins

Feb 4, 2011 in Food Network Community Toolbox on FoodNetwork.com

Notes relative to other reviews;
1 Don't know who BJ's is, but I get yeast at Costco, also in a 2# bag for the price of a small jar at Safeway (Red Star brand
2 Shortening is a general term for fat used in baking; butter, margarine, lard etc. all qualify.

Reviewed English Muffins

Feb 4, 2011 in Food Network Community Toolbox on FoodNetwork.com

Notes relative to other reviews;
1 Don't know who BJ's is, but I get yeast at Costco, also in a 2# bag for the price of a small jar at Safeway (Red Star brand
2 Shortening is a general term for fat used in baking; butter, margarine, lard etc. all qualify.

Reviewed English Muffins

Feb 4, 2011 in Food Network Community Toolbox on FoodNetwork.com

Notes relative to other reviews;
1 Don't know who BJ's is, but I get yeast at Costco, also in a 2# bag for the price of a small jar at Safeway (Red Star brand
2 Shortening is a general term for fat used in baking; butter, margarine, lard etc. all qualify.

Reviewed English Muffins

Feb 4, 2011 in Food Network Community Toolbox on FoodNetwork.com

Notes relative to other reviews;
1 Don't know who BJ's is, but I get yeast at Costco, also in a 2# bag for the price of a small jar at Safeway (Red Star brand
2 Shortening is a general term for fat used in baking; butter, margarine, lard etc. all qualify.

Reviewed English Muffins

Feb 4, 2011 in Food Network Community Toolbox on FoodNetwork.com

Notes relative to other reviews;
1) Don't know who BJ's is, but I get yeast at Costco, also in a 2# bag for the price of a small jar at Safeway (Red Star brand)
2) Shortening is a general term for fat used in baking; butter, margarine, lard etc. all qualify.

Reviewed Pot Roast Pastitsio

Jan 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

This recipe is kind of weird- not a big Emeril fan really- but I do like the dill. Cinnamon is pretty essential to this dish as generally prepared.

Reviewed Jambalaya

Jan 24, 2011 in Food Network Community Toolbox on FoodNetwork.com

Good, if slightly wasteful. The liquid to rice ratio is right, jambalaya should be pretty soupy. Short grain rice is more traditional. Subbing hot Italian sausage is a weird idea; it's not smoked, for one thing. If Andouille is unavailable (and you can get good andouille in most supermarkets now) Spanish Chorizo, or Linguica, or plain old American...

Reviewed Jambalaya

Jan 24, 2011 in Food Network Community Toolbox on FoodNetwork.com

Not a bad recipe if you're working out of a pantry, but all of the preserved ingredients could be replaced by fresh with better results. I believe short grain rice (or broken long grain) is more traditional with jambalaya.

Reviewed Jambalaya

Jan 24, 2011 in Food Network Community Toolbox on FoodNetwork.com

Not a bad recipe if you're working out of a pantry, but all of the preserved ingredients could be replaced by fresh with better results. I believe short grain rice (or broken long grain) is more traditional with jambalaya.

Reviewed Carne Guisada

Jan 24, 2011 in Food Network Community Toolbox on FoodNetwork.com

Very nice, but fails to give a cooking time for the meat, which I assume is to be stewed. You need to be very fond of cumin, garlic and black pepper. I would toast the cumin seeds first (a few seconds in a hot skillet). It's a great relief to see a recipe that doesn't call for sugar or worcesterrshire sauce.

Reviewed Shrimp Creole

Jan 24, 2011 in Food Network Community Toolbox on FoodNetwork.com

Pretty similar to the recipe I use, but I never add stock- if the tomato liquid isn't enough, a bit of white wine. Certainly no worcestershire sauce, and I don't know about caramelizing cayenne; actually, I use fresh peppers (Corno di Toro are my favorite) for heat, and a lot of paprika. The peppers and tomatoes really make this dish- done...

Reviewed Old-Time Beef Stew

Jan 24, 2011 in Food Network Community Toolbox on FoodNetwork.com

OK, I'd skip the allspice, worcestershire and definitely the sugar; all of these show a lack of faith in your basic ingredients, which should be plenty to flavor a stew. I like more carrots and prefer a dark roux for thickening; in my part of the world stews are pretty much always served with potatos.

Reviewed Easy Enchilada Sauce

Jan 24, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is completely clueless- it could be edible in some circumstance or another given high quality ingredients (and you can't get Grandma's chili powder anymore) but it's not enchilada sauce. Tomato paste and flour, in particular, are unnecessary and intrusive. I give it one star only because the web site demands a rating- I find it hard to believe...

Reviewed Easy Enchilada Sauce

Jan 24, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is completely clueless- it could be edible in some circumstance or another given high quality ingredients (and you can't get Grandma's chili powder anymore but it's not enchilada sauce. Tomato paste and flour, in particular, are unnecessary and intrusive. I give it one star only because the web site demands a rating- I find it hard to believe...

Reviewed Boeuf Bourguignon

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

A good recipe for the most part, but not very clearly written.A good deal of trouble is taken with the bacon lardons, carrots, onion and garlic, which are not served (the bacon is not used at all.) Separating out the vegetables from the meat AGAIN after cooking them together for three hours is an incredible pain, for no very good reason. Also, as...

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