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gladstone, New Jersey

Member since Feb 2007

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Reviewed Demi-Glace

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

This is awesome, and it better be because it is an awesome amount of work. I used 2 1/2 lbs of oxtail, 2 1/2 lbs of veal bones and 2 1/2 lbs of beef femur bones and that seemed to work really well. Meditation is nothing compared to making the brown roux of course.

I used it for a roasted garlic/thyme/wine sauce for prime rib and...

Reviewed Seared Jumbo Scallops with a Champagne-Vanilla Butter Sauce

Jul 31, 2012 in Food Network Community Toolbox on FoodNetwork.com

awesome sauce. I serve this on a summer salad with citrus/ginger/rasberry dressing and the flavors complement each other very well. If you want a bit of extra kick to it some wasabi paste to taste at the very end works, but dont overpower the vanilla."

Reviewed Demi-Glace

Nov 24, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is awesome, and it better be because it is an awesome amount of work. I used 2 1/2 lbs of oxtail, 2 1/2 lbs of veal bones and 2 1/2 lbs of beef femur bones and that seemed to work really well. I was a little confused about "draining the fat" after the bones and mirepoix were cooked...whether the recipe meant dump all the liquid or to degreas...

Reviewed Maple-Roasted Bacon

Jul 31, 2011 in Food Network Community Toolbox on FoodNetwork.com

Better: Sandwich the bacon between two pieces of parcment paper lined baking pans. Drain the fat after 10 mins and paint the bacon with the maple syrup and then coarsely crack pepper over it. Re-sandwich it for another 10 to 15 minutes."

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