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beckbjj

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Reviewed Green Bean and Pearl Onion Casserole

Tuesday, Dec 25, 2012 on FoodNetwork.com

"Love this recipe and have been making it for years. I have tweaked it a little, but not too much. I usually use frozen cut green beans and frozen pearl onions that have been thawed and dried off in a salad spinner, and skip the blanching step entirely since frozen veggies are already blanched. Thaw, dry, and pour in the casserole dish. Makes life "

Reviewed Cheddar and Bacon Cornmeal Waffle Sandwiches with Maple Mustard

Sunday, Aug 26, 2012 on Cooking Channel

"These taste great, nice and fluffy, but my batter was WAY too wet and I had to add extra flour. I should've thought about not pouring in the entire wet mixture at once, just to be safe. Duh. I carefully halved the recipe as it's only two of us here. I triple checked my measurements and still as written my batter was very thin and my first waffle b"

Reviewed Peanut Brittle

Thursday, Feb 3, 2011 on FoodNetwork.com

"I have to say I COMPLETELY screwed up this recipe and it still turned out for me (albeit with burnt nuts, so I'm not sure why it isn't more highly rated.

I apparently have a different definition of "amber" and put in the nuts way to early, and poured it out. I realized right away that it wasn't right. I decided rather than just throw it out, I'd at least give putting it back on the heat another shot. So I put it back in the same pan (with the nuts, hence the burnt nuts, brought it back to a boil, put on the lid for 3 minutes, then continued cooking WITH a candy thermometer this time, and it came out just fine. My point here is I completely messed it up, jostled and stirred it, and still had no crystals and it came together nicely.

So I'm taking off one star for really imprecise directions on the cooking part...please give me at least an approximate time range if you're not going to give a temp...but I can't complain about the end product.

Reviewed Peanut Brittle

Thursday, Feb 3, 2011 on FoodNetwork.com

"I have to say I COMPLETELY screwed up this recipe and it still turned out for me (albeit with burnt nuts), so I'm not sure why it isn't more highly rated.

I apparently have a different definition of "amber" and put in the nuts way to early, and poured it out. I realized right away that it wasn't right. I decided rather than just throw it out, I'd at least give putting it back on the heat another shot. So I put it back in the same pan (with the nuts, hence the burnt nuts, brought it back to a boil, put on the lid for 3 minutes, then continued cooking WITH a candy thermometer this time, and it came out just fine. My point here is I completely messed it up, jostled and stirred it, and still had no crystals and it came together nicely.

So I'm taking off one star for really imprecise directions on the cooking part...please give me at least an approximate time range if you're not going to give a temp...but I can't complain about the end product.

Reviewed Peanut Brittle

Wednesday, Feb 2, 2011 on FoodNetwork.com

"I have to say I COMPLETELY screwed up this recipe and it still turned out for me (albeit with burnt nuts), so I'm not sure why it isn't more highly rated.

I apparently have a different definition of "amber" and put in the nuts way to early, and poured it out. I realized right away that it wasn't right. I decided rather than just throw it out, I'd at least give putting it back on the heat another shot. So I put it back in the same pan (with the nuts, hence the burnt nuts, brought it back to a boil, put on the lid for 3 minutes, then continued cooking WITH a candy thermometer this time, and it came out just fine. My point here is I completely messed it up, jostled and stirred it, and still had no crystals and it came together nicely.

So I'm taking off one star for really imprecise directions on the cooking part...please give me at least an approximate time range if you're not going to give a temp...but I can't complain about the end product.

Reviewed Peanut Brittle

Wednesday, Feb 2, 2011 on FoodNetwork.com

"I have to say I COMPLETELY screwed up this recipe and it still turned out for me (albeit with burnt nuts, so I'm not sure why it isn't more highly rated.

I apparently have a different definition of "amber" and put in the nuts way to early, and poured it out. I realized right away that it wasn't right. I decided rather than just throw it out, I'd at least give putting it back on the heat another shot. So I put it back in the same pan (with the nuts, hence the burnt nuts, brought it back to a boil, put on the lid for 3 minutes, then continued cooking WITH a candy thermometer this time, and it came out just fine. My point here is I completely messed it up, jostled and stirred it, and still had no crystals and it came together nicely.

So I'm taking off one star for really imprecise directions on the cooking part...please give me at least an approximate time range if you're not going to give a temp...but I can't complain about the end product.

Reviewed Peanut Brittle

Wednesday, Feb 2, 2011 on FoodNetwork.com

"I have to say I COMPLETELY screwed up this recipe and it still turned out for me (albeit with burnt nuts), so I'm not sure why it isn't more highly rated.

I apparently have a different definition of "amber" and put in the nuts way to early, and poured it out. I realized right away that it wasn't right. I decided rather than just throw it out, I'd at least give putting it back on the heat another shot. So I put it back in the same pan (with the nuts, hence the burnt nuts), brought it back to a boil, put on the lid for 3 minutes, then continued cooking WITH a candy thermometer this time, and it came out just fine. My point here is I completely messed it up, jostled and stirred it, and still had no crystals and it came together nicely.

So I'm taking off one star for really imprecise directions on the cooking part...please give me at least an approximate time range if you're not going to give a temp...but I can't complain about the end product.

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