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Charlotte, North Carolina

Member since Oct 2008

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Reviewed Baked Macaroni and Cheese

Dec 14, 2011 in Food Network Community Toolbox on

One step Alton forgets to mention when making a roux and adding milk or heavy cream, the milk/heavy cream needs to be hot, not boiling but simmering like making a risotto. If it's not hot and cold, you will get lumps and a grainy texture which a lot of readers have complained about. ""

Reviewed Petite Nutella Pochettes

Dec 1, 2011 in Food Network Community Toolbox on

Melissa mentioned that it would be flaky during her show. To me, it was bland and dry. Did not like it at all. ""

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