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woodspinner_12855748

Albuquerque, New Mexico

Member since May 2010

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Reviewed spicy roasted tomato marinara with spaghetti squash

Oct 26, 2014 on FoodNetwork.com

I was dubious about the amount of liquid/tomato ratio and made it anyway. One gallon of liquid to 24 tomatoes makes tomato water. Some reviewers didn't make the stock and that result might be edible. Not having a video of this show segment, I was unable to determine what the problem is. I added a lot of ingredients and produced a passable tomato...

Reviewed the rosedale diner's sticky asian pork ribs

Feb 3, 2014 on FoodNetwork.com

Several differences between the show and the recipe. In the show the chef says to simmer the ribs for 2 to 2.5 hours. The recipe is right at 45 minutes. In the show, the tamarind syrup is replaced by soy sauce. The item on their menu describes the dish as having a tamarind sauce so the recipe is likely more accurate. But not having access to...

Replied to Penne with Braised Short Ribs Recipe : Giada De Laurentiis : Food Network

Jan 30, 2014 on FoodNetwork.com

Cream of onion soup and strawberry jelly are not "tweaks", they create an entirely different recipe

Reviewed Sweet and Sticky Pork Ribs

Jan 20, 2014 on FoodNetwork.com

Great, with one change. The first time I made this, I followed everything. The initial cooking time was too long at too high of a temp. I just recalibrated my oven so don't think that was a problem. The second time I made this, I used the time and temp for Alton's ribs - 225 for 2.5 hours. They were a lot better. Or, add more than 1/2 cup...

Reviewed BLT Pasta Skillet

Jan 16, 2014 on FoodNetwork.com

This was just awful. The consistency of the escarole was terrible. I think spinach would have been better. Escarole is much chewier and the thicker ends of the leaves were still raw after the allotted time. The sauce was just tomatoes. The amount of garlic, basil and pepper didn't come through. The sauce was also watery even after the 20 minutes...

Reviewed BBQ Pork Fried Rice

May 21, 2013 in Food Network Community Toolbox on FoodNetwork.com

Two tips to make this easier and (to me better. First scramble eggs separately, chop and add at the end. That's the way Chinese restaurants do it. Second, you should use sticky rice which isn't always easy to find. You also need to cook it the day before. So instead, swing by your favorite Chinese restaurant and buy some white rice. My place"

Reviewed Cassoulet With Sausage

Mar 25, 2013 in Food Network Community Toolbox on FoodNetwork.com

This is an extremely time consuming dish. While no great skills are required, it takes several hours over two days.

Some might wonder if all the flavors are too busy. The whole is more than the sum of it's parts. The result is a very complex flavor in which you can't really detect any single component.

At...

Reviewed Lowcountry Smothered Pork Chops

Jan 7, 2013 in Food Network Community Toolbox on FoodNetwork.com

Not sure why this recipe is attributed to Ms. Deen with the comment at the end. This dish wasn't good. You have a large amount of pork water left at the end of the cooking. Even if you thicken it, it still has little to no flavor. Others have complained the dish is dry. Blame that on today's pork, not the dish. To me, broth, peppers and onio"

Reviewed Chicken, Sausage, and White Bean Stew

May 14, 2012 in Food Network Community Toolbox on FoodNetwork.com

OK dish. But the time shown is really off. The chicken won't all fit in a Dutch oven so two batches. Instructions call for cooking the beans an hour, adding the chicken and cooking beans and chicken for another hour. Figure 3 hours start to finish."

Reviewed Corned Beef Hash

Mar 22, 2012 in Food Network Community Toolbox on FoodNetwork.com

Not good. Potatoes overwhelmed. They were still raw after browning. Fairly flavorless as well. These are the basic ingredients for CBH, But I think the instructions were flawed.""

Reviewed Raspberry Cake Bars

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

This recipe is flawed because you can't buy an 18 oz pkg of this cookie. So if you then use 2/3 of the pkg you can buy, the bottom is so thin that the jam leaks through to the bottom and sticks to the foil. After two failed attempts, I decided to use one pkg on the bottom and 1/3 of another pkg on top. That one worked. I suspect everyone who ...

Reviewed French Poodles

Jul 23, 2011 in Food Network Community Toolbox on FoodNetwork.com

Served these for Bastille Day. Awesome twist on America's favorite. If the other reviewer didn't like hot dogs, why try it? Not fair to give a recipe fewer stars because you don't like the main ingredient. "

Reviewed French Poodles

Jul 23, 2011 in Food Network Community Toolbox on FoodNetwork.com

Served these for Bastille Day. Awesome twist on America's favorite. If the other reviewer didn't like hot dogs, why try it? Not fair to give a recipe fewer stars because you don't like the main ingredient. "

Reviewed Imelda Sobiloff's Famous Stuffing

Dec 29, 2010 in Food Network Community Toolbox on FoodNetwork.com

It seems to me that the whole purpose behind making your own stuffing is to get away from the packaged mixes. Here, we have both packaged mixes and canned soup being used. The sodium content of those two ingredients is totally unacceptable.

I think offering recipes like this constitutes a health hazard.

Reviewed Imelda Sobiloff's Famous Stuffing

Dec 29, 2010 in Food Network Community Toolbox on FoodNetwork.com

It seems to me that the whole purpose behind making your own stuffing is to get away from the packaged mixes. Here, we have both packaged mixes and canned soup being used. The sodium content of those two ingredients is totally unacceptable.

I think offering recipes like this constitutes a health hazard.

Reviewed Imelda Sobiloff's Famous Stuffing

Dec 29, 2010 in Food Network Community Toolbox on FoodNetwork.com

It seems to me that the whole purpose behind making your own stuffing is to get away from the packaged mixes. Here, we have both packaged mixes and canned soup being used. The sodium content of those two ingredients is totally unacceptable.

I think offering recipes like this constitutes a health hazard.

Reviewed Imelda Sobiloff's Famous Stuffing

Dec 29, 2010 in Food Network Community Toolbox on FoodNetwork.com

It seems to me that the whole purpose behind making your own stuffing is to get away from the packaged mixes. Here, we have both packaged mixes and canned soup being used. The sodium content of those two ingredients is totally unacceptable.

I think offering recipes like this constitutes a health hazard.

Reviewed Twice Baked Potatoes

Oct 3, 2010 in Food Network Community Toolbox on Food Network

to repddp_8584618 I, and many others use this recipes for a basic guideline. Mostly, time and temp. Then we're off on our own doing whatever we want. That is, to many of us, what a recipe is, a basic guideline a place to start.

But I also take issue, respectfully of course, with boring and basic comment. Try this: choose an...

Reviewed Twice Baked Potatoes

Oct 3, 2010 in Food Network Community Toolbox on Food Network

to repddp_8584618 I, and many others use this recipes for a basic guideline. Mostly, time and temp. Then we're off on our own doing whatever we want. That is, to many of us, what a recipe is, a basic guideline a place to start.

But I also take issue, respectfully of course, with boring and basic coment. Try this: choose an ingredient...

Reviewed Twice Baked Potatoes

Oct 3, 2010 in Food Network Community Toolbox on Food Network

to repddp_8584618 I, and many others use this recipes for a basic guideline. Mostly, time and temp. Then we're off on our own doing whatever we want. That is, to many of us, what a recipe is, a basic guideline a place to start.

But I also take issue, respectfully of course, with boring and basic coment. Try this: choose an ingredient...

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