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sdunniway2

Anderson, California

Member since Jan 2014

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Reviewed Pot Roast with Carrots, Shallots, Mint and Lemon

Friday, Mar 7, 2014 on Cooking Channel

"I am sorry, but if you are going to cook a Pot Roast, it should be cooked in a pot on a stove, not in a oven. It is a pot roast not a oven pot roast. My pot roast is one that everyone ask for seconds and thirds, and anyone that use to cook their pot roast in a oven and taste mine, now cooks theirs on the stove, not in the oven. One it is more mois"

Reviewed Peanut Brittle

Sunday, Jan 26, 2014 on Food.com

"I would call this recipe an average peanut brittle recipe; not saying that it would not taste good, nor that it would not be a good peanut brittle, but it would not win any awards. The true way to make a good brittle, of any kind, is how it is caramelized, and this brittle and all the rest I read follow the same old rule, and fall short of that car..."

Replied to Pat's Famous Beef and Pork Chili Recipe : Patrick and Gina Neely : Food Network

Saturday, Jan 25, 2014 on FoodNetwork.com

I have to agree, when you are using fresh in all areas, why bring in canned? This brings down the whole dish, and makes it a class less than top; try fresh tomatoes, and you will have much more flavor!!!

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