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Chef David's Profile

Chef David

About Chef David
Chef David's Recent Activity
Chef David rated and reviewed the recipe Family-Favorite Macaroni and Cheese
Family-Favorite Macaroni and Cheese
full spoonfull spoonfull spoonfull spoonfull spoon

"I grew up on mac and cheese with chunks of cheese and a milky sauce. This is far better. To bump it up, try these variations: use a mix of 3-to-1 mix of romano and parmesan cheeses or a 1-to-1 mix of jarlsberg and bleu. Sundried tomatoes make a great mix-in, just hydrated and chof first. Also, crab works well esp with white cheese, and roasted chicken is great with any."
Posted on 11/8/2006
Chef David rated and reviewed the recipe Gluten-Free Home Style Scrambled Eggs
Gluten-Free Home Style Scrambled Eggs
full spoonfull spoonfull spoonfull spoonempty spoon

"The directions don''t really match the title of the recipe. "Scrambled eggs" imply slow cooking over low heat to allow the curd to develop, with repeated lifting to keep the eggs light and moist. That''s a bit cumbersome with all of the veggies and taters in the pan. Letting the eggs sit in the pan til cooked through would make this a frittata, and it would be a bit easier to get cooked through in a low oven after the veggies prep and egg addition on the stove."
Posted on 10/4/2006
Chef David's Recipes
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Chef David's Recipe Reviews
Posted 11/8/2006 7:36:28 AM REPORT ABUSE
Family-Favorite Macaroni and Cheese
Family-Favorite Macaroni and Cheese
Rating:
I grew up on mac and cheese with chunks of cheese and a milky sauce. This is far better. To bump it up, try these variations: use a mix of 3-to-1 mix of romano and parmesan cheeses or a 1-to-1 mix of jarlsberg and bleu. Sundried tomatoes make a great mix-in, just hydrated and chof first. Also, crab works well esp with white cheese, and roasted chicken is great with any.
This reply was: Helpful  Inspiring
 
Posted 10/4/2006 11:15:15 AM REPORT ABUSE
Gluten-Free Home Style Scrambled Eggs
Gluten-Free Home Style Scrambled Eggs
Rating:
The directions don''t really match the title of the recipe. "Scrambled eggs" imply slow cooking over low heat to allow the curd to develop, with repeated lifting to keep the eggs light and moist. That''s a bit cumbersome with all of the veggies and taters in the pan. Letting the eggs sit in the pan til cooked through would make this a frittata, and it would be a bit easier to get cooked through in a low oven after the veggies prep and egg addition on the stove.
This reply was: Helpful  Inspiring
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