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fwmosher_8053432

Tantallon, Nova Scotia

Member since Jul 2007

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Reviewed Sweet and Sour Pork Sliders

Saturday, Jan 25, 2014 on Cooking Channel

"Just a simple question? Where is the "sour" in this recipe, or did I miss something?"

Reviewed Sweet and Sour Pork Sliders

Saturday, Jan 25, 2014 on Cooking Channel

"Just a simple question? Where is the "sour" in this recipe, or did I miss something?"

Reviewed Pan-Roasted Pork Chops with Homemade Chile Jam

Tuesday, Mar 5, 2013 on Cooking Channel

"Have I tried this recipe-shamefully no, because I don't understand the authors directions with respect to "dried chilies"? While a very generic ingredient, when talking Chinese, usually one is talking about the small dryed red "thai bird's eye" chilies. They are already brown, so how one would know when they get any "browner" is beyond me. This is"

Reviewed Steamed Lobsters

Sunday, Oct 7, 2012 on FoodNetwork.com

"This is an uninformed recipe! Firstly, 10 min. is not enough to steam several 1 lb. lobsters in a home setting! 20 min to boil, 25 to thirty to steam. "Roe" is not "eggs"! Try pre-eggs! If you have a lobster with eggs, (berried), it is illegal,and the eggs would be on the outside! Also, (roe is bright red to orange. Additionally, there was no ment"

Reviewed Steamed Lobsters

Sunday, Oct 7, 2012 on FoodNetwork.com

"This is an uninformed recipe! Firstly, 10 min. is not enough to steam several 1 lb. lobsters in a home setting! 20 min to boil, 25 to thirty to steam. "Roe" is not "eggs"! Try pre-eggs! If you have a lobster with eggs, (berried), it is illegal,and the eggs would be on the outside! Also, (roe) is bright red to orange. Additionally, there was no men"

Reviewed Shrimp in Pernod Cream Sauce

Monday, Aug 27, 2012 on Food.com

"Couldn't find my old recipe for Pernod shrimp, so trired this one, only added fresh Tarragon, and a little-less cream. They were all gone in seconds. Thank you."

Reviewed Burned Peach Ice Cream

Tuesday, Aug 30, 2011 on FoodNetwork.com

"Absolutely exceptional, and as the man said, "roasting" the peaches, is the key!Way better than my chocolate/marsh mellow/banana recipe, and that's saying something!Used our own peaches also!! Thanks.""

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