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Tim_in_California

El Cerrito, California

Member since Dec 2007

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Replied to Best Ever Green Bean Casserole Recipe : Alton Brown : Food Network

Monday 4 days ago on FoodNetwork.com

The "thinness" of the sauce annoyed me as well. I will be trying this again this week and will add a bit more flour.

Reviewed Best Ever Tuna Noodle Casserole

Sunday, Mar 30, 2014 on Food.com

"This really is quite tasty. As other mentioned, the addition of some (frozen) peas is a must. I added about 3/4 cup - also upped the cheese to about 1/2 cup packed. I';ll try the Panko on top next time - the top just seems to be missing that. Lastly, I think I';ll bake it a bit longer - covered in foil for the initial 40 mins, then uncover ..."

Reviewed Crock Pot Pork and Sauerkraut

Monday, Dec 23, 2013 on Food.com

"Honestly, for me, the Pork Loin just turns out too dry after cooking for 6-8 hours. I swapped in the Pork Country Ribs last time and they were great. Even DH preferred them over the Loin. They were fall apart tender and juicy. Oh, and I do NOT "drain & rinse" the sauerkraut .. I mean that';s where a LOT of the flavor comes from. a big no-no i..."

Reviewed The General Store Chili

Tuesday, Nov 20, 2012 on FoodNetwork.com

"Turned out a bit bland for our taste. I also hadn't included the seeds form the peppers - mistake, it was NOT hot at all. So after initial tasting I modified it slightly to bump up the flavors: Added 1/4 tsp cumin, 1/2 tsp oregano, 1/4 tsp paprika, 1/2 tsp red pepper flakes, chopped cilantro. Next time I will swap 1 lb of the beef with 1 lb of h"

Reviewed Asian Marinated Grilled Pork Tenderloin

Tuesday, Jan 31, 2012 on FoodNetwork.com

"This coming from Anne - yes very very very salty. Must use Low Sodium Soy to make this close to edible (for our taste). Even using the low-sodium soy, it had a very (too)strong flavor. I tried to cut it back using honey, more (unseasoned) rice vinegar, and several squeezes of the orange juice. Still ended up pretty strong ... not sure how to balan""

Reviewed Green Papaya Salad and Lemongrass Chicken

Sunday, Dec 18, 2011 on FoodNetwork.com

"Huge disappointment given all the work. Chicken ended up 'mealy' after marinating for 5 hours. The vinegrette was over-powering. Won't make this again.""

Reviewed Chipotle Tamale Pie

Sunday, Dec 4, 2011 on Cooking Channel

"This was just OK IMHO. A bit on the bland side. The Adobe chili definitely can over power the flavor and definitely needs to be minced up before adding. Probably could have used some salt and more cheese; maybe double the cheese. (My husband asked why there wasn't any cheese in it - and shocked to hear there was.)

So I'll try it again with a lit""

Reviewed Broccoli Stem and Carrot Slaw

Saturday, Dec 3, 2011 on FoodNetwork.com

"Well, i wish there was a Picture of what this is supposed to look like at completion. I thought I saw the show when Anne made this - and recalled that she just "thinly sliced" the broccoli on a mandolin -- not an actual "Julienne" (e.g., small 1/16th match sticks). Anyway, I did everything as a very thin slice on my mandolin - except the apple, wh""

Reviewed Lime Leaf Chicken Salad with Lime Aioli, Crunchy Lime Topping On Charred Tomato-Brown Rice Pilaf

Saturday, Aug 13, 2011 on Cooking Channel

"OK, finally assembled this thing. I followed this recipe to the Tee! This was awful. The only hint of lime in the chicken is in the very very thick Aoli dressing - and when I bit into a tiny piece of the lime leaf in the dressing - this wasn't anything to write home about. I think a normal chicken salad & dressing is all that is needed. On top of ""

Reviewed Lime Leaf Chicken Salad with Lime Aioli, Crunchy Lime Topping On Charred Tomato-Brown Rice Pilaf

Thursday, Aug 11, 2011 on Cooking Channel

"I tried this recipe today, given that I have a Kaffir Lime bush in our yard. Not sure if the quantities are right for the Aoli - I did it to the tee per the recipe. The consistency comes out like a really thick Mayonaise. I'll update my post once I fully assemble and have this for dinner tomorrow.""

Reviewed Best Ever Green Bean Casserole

Monday, Dec 27, 2010 on FoodNetwork.com

"I was quite surprised. A very very good dish and my guests all loved it as well - especially compared to the fat-laden "traditional" version using canned soup and canned onion rings. I followed this pretty much to a TEE, using a full pound of green beans. My comments/adjustments for NEXT time:

Don't slice the onion rings TOO thin - they will absolutely burn, both on initial cooking and after topping the beans.

Process the Panko crumbs in a food processor just so they'll be more fine and stick to the onions.

Do NOT use a Cast Iron skillet - it makes a total mess of it. Cook everything in a skillet and transfer the beans et al to a casserole dish, then top with the (pre-cooked onions.

Put a piece of alum. foil over the casserole if the onions look to start to burn.

Yummy dish !! I will definitely do this again.

Reviewed Best Ever Green Bean Casserole

Monday, Dec 27, 2010 on FoodNetwork.com

"I was quite surprised. A very very good dish and my guests all loved it as well - especially compared to the fat-laden "traditional" version using canned soup and canned onion rings. I followed this pretty much to a TEE, using a full pound of green beans. My comments/adjustments for NEXT time:

Don't slice the onion rings TOO thin - they will absolutely burn, both on initial cooking and after topping the beans.

Process the Panko crumbs in a food processor just so they'll be more fine and stick to the onions.

Do NOT use a Cast Iron skillet - it makes a total mess of it. Cook everything in a skillet and transfer the beans et al to a casserole dish, then top with the (pre-cooked) onions.

Put a piece of alum. foil over the casserole if the onions look to start to burn.

Yummy dish !! I will definitely do this again.

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