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rcheid

West Mifflin, Pennsylvania

Member since May 2004

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New Topic Leaf Lard in Cooking Q & A

Mar 12, 2013 on Food.com

"I was watching "best of" this past weekend on Food network, and they did a best breakfast I ever made. Alton Brown made "healthier" biscuits and he used Hoffman's Leaf Lard. I've looked all over the internet and can't find any reference to this product or this company. Can anybody point me in the direction of where I might find that???
thanks!"

Reviewed Easy Caramel Sauce

Oct 16, 2012 in Food Network Community Toolbox on FoodNetwork.com

my sauce did thicken as it cooled,but it also got gritty...like the sugar solidified again. Was it not cooked long enough? If I heat it back up will the sugar dissolve again? Or do I need to add something more ..butter or half & half?? @catmaster555 - I would never have considered baking soda to make it thicken, cornstarch maybe..?? I can't im"

Reviewed Easy Caramel Sauce

Oct 14, 2012 in Food Network Community Toolbox on FoodNetwork.com

my sauce did thicken as it cooled,but it also got gritty...like the sugar solidified again. Was it not cooked long enough? If I heat it back up will the sugar dissolve again? Or do I need to add something more ..butter or half & half?? @catmaster555 - I would never have considered baking soda to make it thicken, cornstarch maybe..?? I can't im"

Reviewed Parmesan Taters

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

Thanks to bigdoglover for suggesting that the garlic be added before baking and to cooking4family for suggesting the broiler. I added the garlic/salt/pepper before baking, since I'm a firm believer in seasoning things WHILE they cook, not after. Setting them under the broiler for a few minutes worked great as well. YUM - what a simple dish! My "

Reviewed Parmesan Taters

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

Thanks to bigdogloever for suggesting that the garlic be added before baking and to cooking4family for suggesting the broiler. I added the garlic/salt/pepper before baking, since I'm a firm believer in seasoning things WHILE they cook, not after. Setting them under the broiler for a few minutes worked great as well. YUM - what a simple dish! My"

Reviewed Roasted Garlic and Mushroom Risotto

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

For those who griped about leaving the oven on for an hour just to roast one head of garlic: doesn't it annoy you ever more when she uses FRESH herbs in stuff and then NEVER includes the cost of them in her final tally? I don't know about where you live, but here, those little plastic boxes of fresh herbs are $3 - $4 each! And while I love a l"

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