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Atlanta, Georgia

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Replied to Perciatelli with Bolognese Recipe : Geoffrey Zakarian : Food Network

Jan 1, 2015 on FoodNetwork.com

Yeah, my "only" adjustment I may make in the future is NOT to add olive oil before browning the pork/steak mixture. It's pretty fatty. First time out I followed to a T and flavor was great, but I am sure it won't lose anything to skip the oil in that step. But it's so perfect I hate messing with it!

Reviewed perciatelli with bolognese

Jan 1, 2015 on FoodNetwork.com

Holy cow this was perfection. Confession: even though I read the directions 10 times I still somehow missed the "reduce by half" step with the meat/veggie mixture. I panicked, but then reduced it and it still was amazing (maybe not as thick as it should have been due to my user error). Two tips - I first thought about doubling and freezing half but...

Reviewed Creme Brulee

Mar 24, 2013 in Food Network Community Toolbox on FoodNetwork.com

As usual, Alton Brown comes through with a perfect recipe! It was so easy and the texture was divine. Far, far better than most restaurants. My only problem - and this is my own user error - was that I prefer the low, thin, wide ramekins and I had a hard time with the topping. But that is just something I will work on. FWIW the timing was the same"

Reviewed Creme Brulee

Mar 24, 2013 in Food Network Community Toolbox on FoodNetwork.com

As usual, Alton Brown comes through with a perfect recipe! It was so easy and the texture was divine. Far, far better than most restaurants. My only problem - and this is my own user error - was that I prefer the low, thin, wide ramekins and I had a hard time with the topping. But that is just something I will work on. FWIW the timing was the same"

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