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fguidry

Walnut Creek, CA, US
member

Recent Reviews


Re:Silky Chocolate Pudding

Wonderful texture and clear intense cocoa flavor. It was a huge hit with our Sunday dinner regulars, served with a bit of whipped cream. But the servings were a bit on the large size. Everyone mentioned feeling overfed, but all the bowls wound up clean.


Posted: 12:23 am on January 12th 2015

Re:Slow-Cooked Pork and Sausage Meatballs with Porcini Sauce

I doubled the sauce too and could have used more to cover a pound of pasta. I'm guessing my oregano is unusually strong, the medicinal aroma and flavor overrode every other aspect of the sauce.The meatballs have a lovely texture but are underseasoned to my palate and again the oregano is over-assertive in my version.Clearly I should have done a lot more tasting, and I'll pull way back on the oregano as long as I'm using this jar. But usually Fine Cooking gives me excellent guidance on seasoning and serving sizes, so I'm marking this one down.


Posted: 12:04 am on January 12th 2015

Re:Nuts About Butterscotch Tartlets

Like so many I tweaked the recipe but the result was a huge hit at my wife's party. The butterscotch sauce rocks.


Posted: 06:03 pm on October 5th 2014

Re:Buttermilk Biscuit Dough

I've made these biscuits, made the peach wraps, and made shortcake using this recipe with an extra TBS of sugar. It's a winner!


Posted: 12:36 am on August 28th 2013

Re:Crispy Smashed Roasted Potato Recipe

I made these when the recipe was first published - they were a total hit. I like to experiment so I moved on to other dishes, but when I mentioned "smashed potatoes" everyone remembered the originals. They were an even bigger hit this time! I smeared a tiny dab of butter on each potato - decadence.


Posted: 11:01 pm on August 11th 2013

Re:Fresh Egg Pasta

The lasagna I've made with these noodles have been the most praised dishes I've ever served. The simple food processor mixing and the clear procedure for rolling the dough are bonus features.


Posted: 02:43 am on December 16th 2012

Re:Apple Upside-Down Cake

I haven't tasted this one yet, but I just got it out of the oven. I followed the recipe without adjustment or substitution and I don't see how the cake as specified could look like the one in the illustrations. The instructions specify 2 apples / 4 / 3 = 24 slices. The cake in the illustration has 56 or so apple slices. My cake has a gorgeous glossy but rather stiff layer of caramelized sugar encasing the apples. I don't see that feature in the illustration.The instructions for cooking the apples, hmmmmm. Start with 3 oz butter, cook on medium heat for 11-13 minutes, then cook until any liquid has evaporated?? In my experience that's about 5.5 oz of fat in the pan and it's not going to evaporate, folks. But it will keep me from being able to tell when the water is gone. And my honeycrisp apples were just short of applesauce when I stopped cooking at about 7 minutes.I've had one wonderful meal after another cooking from "Fine Cooking" and I dive into a new recipe confident that it will work as described and illustrated. This is my first disappointment.


Posted: 06:53 pm on September 21st 2012