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Reviewed Pine Nut Brittle

Wednesday, Jul 27, 2011 on Cooking Channel

"Totally delicious! Perfect ratio of nuts to candy. Puts the flavor of pine nuts on display in an intense way. This was my first time making brittle, so for the rookies out there, I would only add that you should stir the boiling mixture constantly between about 250-296 degrees or your pine nuts will burn on the bottom of the pan. Also, rinse y"

Reviewed String Bean and Potato Salad

Thursday, Feb 17, 2011 on

"This salad rocks! Like another reviewer, I loved that there is no mayo, making it healthier for you. I used balsamic vinegar, because that was what I had, and I can't imagine using anything else. It was so good! One reviewer mentioned a mistake in the recipe, saying it called for garlic in two places. But it's not an error -- the second time the garlic is mentioned, you are supposed to chop the garlic you cooked in the water and mix it into the cooked potatoes along with the vinegar and oil. Also great because you don't have to time it just right to be done with your entree. It tastes great at room temp after resting a while.