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South Pasadena, California

Member since Jan 2011

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Reviewed Very Basic Bread

Apr 2, 2013 in Food Network Community Toolbox on

I use this as the basis for my everyday bread.

One thing I have noticed is that Alton Brown always bakes HOT - meaning that his *finished internal temperature* is too hot, and therefore dry, for my tastes. This is true for his breads, cakes, cookies, muffins, quickbreads, you name it. Because he always lists the doneness temp,...

Reviewed Miru 8691

Oct 26, 2012 in FN On the Road Reviews on


Reviewed Blueberry Buckle

Sep 9, 2012 in Food Network Community Toolbox on

I made this to recipe - by weight - and was deeply impressed. The ginger and the nutmeg aren't something I normally would do, but it works like gangbusters here. Wonderful texture thanks to the cake flour.

I had only an 8 x 8 glass pan, like everyone else, and I used frozen blueberries. The cooking time at 375 F was 60 minutes.


Reviewed Devil's Food Cake

Mar 16, 2011 in Food Network Community Toolbox on

This is a very good cake. Exactly what I was expecting and looking for.

I very slightly overbaked it the first time, but that was due to an instrumentation issue - my probe thermometer stinks. Luckily, because it bakes relatively low (325F) it wasn't a real problem at all.

The batter is as sticky as a brownie...

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