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Reviewed fleur de sel caramels

Monday, Nov 3, 2014 on

Instead of more solid candies, I ended up with salted caramel sauce. It has great flavor and I'm actually ok with it. Not sure if I didn't brown the sugar mix enough in the first cooking, or didn't get everything hot enough (248*) in the second. There was no 'eruption' or splattering when I added the heated cream and butter.

Reviewed Sweet and Spicy Greek Meatballs (Keftedes me Saltsa Domata

Monday, Jul 18, 2011 on

"I used fresh, instead of, dried herbs - maybe a little too strong for some tastes. I wish recipes would include both dried & fresh herb measurements.

We really enjoyed this dish! When I was ready to serve, I topped the dish with crumbled feta. OUTSTANDING"

Reviewed Pork Milanese with Creamy Caper and Lemon Sauce

Monday, Jul 18, 2011 on Cooking Channel

"The sauce ingredients specify, '1 lemon, zested'; I read that to mean just the zest, no juice. It was bland without any juice, and I'd increase the salt a little."