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Ted Whittemore

Kinnelon, New Jersey

Member since Jan 2006

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Reviewed Beef Chili

Tuesday, Jan 24, 2012 on Cooking Channel

"Masa Harina is a neat addition. This Chili is especially good if you add ... kidney beans! Which I did. Also other Hot Peppers -- a little diced Habanero, some Poblano. And maybe some powdered Ancho Chili, and some sauteed onion. 6 stars then.""

Reviewed Slow-Roasted Aromatic Shoulder of Pork

Monday, Oct 24, 2011 on FoodNetwork.com

"As a long time BBQer, I have to say that 225 DEG is a great slow cooking temp, and 18 to 24 hours for a big pork shoulder is about right. The 1 star reviewers here either cooked at too high a temperature (easy to do in a home oven -- use an oven thermometer), or cooked their pork shoulders too long. One way to be sure you do not get mushy, or drie""

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