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wab226

Alexandria, Virginia

Member since Dec 2004

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Reviewed Blackened Catfish

Aug 22, 2011 in Food Network Community Toolbox on FoodNetwork.com

My review is based upon my SECOND attempt at this dish. The first time I made it I used Zatarain's Creole Seasoning and the dish was absolutely ruined due to the insanely high salt content of the seasoning. (I am so glad that my friend had to cancel coming by for dinner at the last minute because that would have been embarassing to serve a ruined...

Reviewed Baked Potato Hash Browns

Mar 28, 2011 in Food Network Community Toolbox on FoodNetwork.com

Tyler could boil water and I would make it! Made this last night for my monthly steak night (I suggest following rabbitguyman's suggestions for shredding, rinsing, drying potatoes for best starch free and dry potato results. Single here and used a 6 inch cast iron skillet I got for $5 at the thrift store. The key is the "flip"; I used another skillet...

Reviewed Baked Potato Hash Browns

Mar 28, 2011 in Food Network Community Toolbox on FoodNetwork.com

Tyler could boil water and I would make it! Made this last night (I suggest following rabbitguyman's suggestions for shredding, rinsing, drying potatoes for best starch free and dry potato results). Single here and used a 6 inch cast iron skillet I got for $5 at the thrift store. The key is the "flip"; I used another skillet coated in olive oil and...

Reviewed Oven-Roasted Pulled Pork Sandwiches

Mar 21, 2011 in Food Network Community Toolbox on FoodNetwork.com

I prepared the rub to specifications, rubbed the shoulder thoroughly and sealed it in a zip loc bag overnight for about 15 hours. Next morning at 9am, I placed the shoulder in a roasting pan, added some beef stock, covered it in foil, put it in the oven and went about my Sunday business. Five hours later, I unveiled the product and took a sneak taste...

Reviewed Oven-Roasted Pulled Pork Sandwiches

Mar 21, 2011 in Food Network Community Toolbox on FoodNetwork.com

I prepared the rub to specifications, rubbed the shoulder thoroughly and sealed it in a zip loc bag overnight for about 15 hours. Next morning at 9am, I placed the shoulder in a roasting pan, added some beef stock, covered it in foil, put it in the oven and went about my Sunday business. Five hours later, I unveiled the product and took a sneak taste...

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