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Palo Alto, California

Member since Feb 2010

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Reviewed Deli Rotisserie Chicken

Dec 31, 2014 in on

Outstanding recipe and beats the grocery store chickens by a mile. I used a grille pan with ridges to hold the chicken off the drippings and then convection baked a 4.15lb bird for 1:30 at 350 actual degrees (setting for 375) for the first half hour, then tented with foil for the last hour. I increased the temp to 400 for the last half hour. <...

Reviewed home sweet potato home au gratin

Feb 15, 2014 on

This was the HIT of the pot luck I attended. People rarely think of bringing a side dish, so this was a good choice. With the first bite, EVERYONE sort of squealed with joy.

You NEED a madolin, set on the thinnest setting. To peel and slice 3 lbs of sweet potatoes, took about 15 minutes with a madolin, I can't imagine doing...

Reviewed Smoked Salmon Deviled Eggs

Dec 9, 2012 in Food Network Community Toolbox on

Superb recipe. Buy the eggs way ahead: old eggs peel easier. Salmon roe was unnecessary, just sprinkle a little salt and pepper on top. I used 10 large eggs instead of 8 extra large per batch, and were easier to handle. Put the mixture in a regular zip lock bag (freezer bag not necessary) and cut the bottom corner off: squeeze the bag to fill "

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