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thom-is-cookin

SmithField, Alaska

Member since Mar 2009

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Reviewed Macadamia Nut Cream Pie

Nov 21, 2012 in Food Network Community Toolbox on FoodNetwork.com

i do think 1/2 cup of corn starch is too much. the mixture turned to a glue in just mins. cut back to 1/4 and stir until thickened. And the egg whites do not need to be whipped for 5 mins. you will end up with poof balls. "

Reviewed Macadamia Nut Cream Pie

Nov 21, 2012 in Food Network Community Toolbox on FoodNetwork.com

i do think 1/2 cup of corn starch is too much. the mixture turned to a glue in just mins. cut back to 1/4 and stir until thickened. And the egg whites do not need to be whipped for 5 mins. you will end up with poof balls. "

Reviewed Fresh Pasta Rollatini with Spinach and Ricotta

Nov 3, 2012 in Food Network Community Toolbox on FoodNetwork.com

8" may seem small but you need to think of the size of the pot. I rolled mine out to the width of my largest pot, filled the rounds to within a 1/2 inch of the edge. they are in the pot cooking right now. i will update in about 20 mins.
UPDATE: I cooked a bit longer. (20 mins Nice and firm. the cloth keeps everything together. i left...

Reviewed Fresh Pasta Rollatini with Spinach and Ricotta

Oct 23, 2012 in Food Network Community Toolbox on FoodNetwork.com

8" may seem small but you need to think of the size of the pot. I rolled mine out to the width of my largest pot, filled the rounds to within a 1/2 inch of the edge. they are in the pot cooking right now. i will update in about 20 mins.
UPDATE: I cooked a bit longer. (20 mins) Nice and firm. the cloth keeps everything together. i left...

Reviewed Fresh Pasta Rollatini with Spinach and Ricotta

Oct 23, 2012 in Food Network Community Toolbox on FoodNetwork.com

8" may seem small but you need to think of the size of the pot. I rolled mine out to the width of my largest pot, filled the rounds to within a 1/2 inch of the edge. they are in the pot cooking right now. i will update in about 20 mins."

Reviewed Cranberry Orange Scones

May 9, 2012 in Food Network Community Toolbox on FoodNetwork.com

real good. real real good. my dough was sticky. could have been the heat but floured hands and gentle kneading gave me about 20 good sized scones.
NOTE: bake these until they are browned. A full 25 mins for me. Remember my dough was a bit wet. Like Ina says "they will be firm" if they are under baked they will not have that light...

Reviewed Cranberry Orange Scones

May 8, 2012 in Food Network Community Toolbox on FoodNetwork.com

real good. real real good. my dough was sticky. could have been the heat but floured hands and gentle kneading gave me about 20 good sized scones.
NOTE: bake these until they are browned. A full 25 mins for me. Remember my dough was a bit wet. Like Ina says "they will be firm" if they are under baked they will not have that slight...

Reviewed Good Eats Roast Turkey

Mar 23, 2012 in Food Network Community Toolbox on FoodNetwork.com

I have an IGLOO Style cooler used for holding drinking water that is perfect for up to 18LB birds. It sits in the cold brine for 16-20 hours. i wash and pat it dry. Cook the aromatics and oil the skin. 500 for 30min and about 1:30 1:45 till done. Its the best way to get 100% juicy meat from the turkey. Thank you Mr. Brown.""

Reviewed Towering Flourless Chocolate Cake

Mar 20, 2012 in Food Network Community Toolbox on FoodNetwork.com

It turned out great. prepare everything in advance (chopping, measuring) and it will go well. Be sure the chocolate you melted is somewhat cool before adding to the egg mix. it was late so i made the swiss cream the next day. it also turned out great. adding water to egg whites. never heard of that. but it worked out great. I left the cak...

Reviewed Cocoa-Rubbed Steak With Bacon-Whiskey Gravy

Mar 20, 2012 in Food Network Community Toolbox on FoodNetwork.com

the gravy was just fine. super in fact. i added a tsp of corn starch at the end to thicken it up a bit. my steaks were different cuts but treated them the same. cooked on the grill and were very happy""

Reviewed Gnocchi With Brown Butter and Sage

Mar 18, 2012 in Food Network Community Toolbox on FoodNetwork.com

i used a scale to get the right potato weight and followed the recipe. i only had trouble ricing the potato. (it was tough) i may have let the cool off too much. The gnocchi taste just like pasta. it was easy to shape and cut. i was very surprised. i served them to my kids and watched them eat it right up.""

Reviewed Pasta Ponza

Jan 17, 2012 in Food Network Community Toolbox on FoodNetwork.com

this is a super simple dish. very good""

Reviewed Homemade Cinnamon-Raisin Bread

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

I do love Giada. She is wonderful to watch, a fabulous cook, but she is not a baker. And if there is one ingredient that will keep dough from rising it is cinnamon. I make this type of bread by rolling it out after the first rise and spreading the nuts, cinnamon, and raisins on top then rolling it up before placing it in the bread pan for a sec...

Reviewed Homemade Cinnamon-Raisin Bread

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

if there is one ingredient that will keep dough from rising it is cinnamon. it took a full 2 hours in an oven with the light on to get a decent rise. next time i will add the nuts and raisins after the 1st rise. I did add 1 Tbs of amaretto to the raisins, warmed in micro and let stand for 10 mins, discarded the liquid before adding to the brea...

Reviewed Homemade Cinnamon-Raisin Bread

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

if there is one ingredient that will keep dough from rising it is cinnamon. it took a full 2 hours in an oven with the light on to get a decent rise. next time i will add the nuts and raisins after the 1st rise. I did add 1 Tbs of amaretto to the raisins, warmed in micro and let stand for 10 mins before adding to the bread. Oh yes. Proof you...

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