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    Rainier Wolfcastle

    San Jose, California

    Chef #497465

    San Jose, California

    Joined: May 09, 2007

    Birthday: Oct 06

    5 reviews by Rainier Wolfcastle

    1 - 5 of 5 sorted by Date | Rating | Helpful

    Reviewed Brined Pork Chops with Soft Parmigiano Polenta

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      |  By Rainier Wolfcastle

    "OK, I have to agree with the "too salty" thing. And I'm originally from the Deep South, and love salt over all else, including fat. The chops were very juicy, so I wouldn't reduce the brining time. I think I'd just bump up the water from 6 cups to 8 or 9 and leave everything else the same."

    Feb 5, 2011 on FoodNetwork.com

    Reviewed Baked Eggs with Canadian Bacon, Spinach, and Aged Cheddar

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      |  By Rainier Wolfcastle

    "This recipe is dirt-simple and delicious! Especially with homemade Canadian bacon and shallots instead of onions. We are aberrations who like our yolks solid through, so I cook these for 24 minutes total (rotating pan halfway through as advised.

    Thanks for an easy awesome elegant breakfast!

    For those who are truly lazy, I can testify that t ..."

    Aug 21, 2010 on FoodNetwork.com

    Reviewed Steamed Mussels with Fennel and Tomato

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      |  (2 people found this helpful) |  By Rainier Wolfcastle

    "Stand the fennel bulb upright (stems pointing up. Cut down through the bulb, cutting it in half, along the stem line. In other words, you'll be cutting each stem in half as part of the cut.

    Now look at the inside of the bulb you've exposed. See that triangular thing starting at the bottom of the bulb and pointing upwards? That's the core, whic ..."

    Oct 18, 2009 on FoodNetwork.com

    Reviewed Braised Lamb Shanks a la Emeril

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      |  By Rainier Wolfcastle

    "Made a 1.5x recipe. Probably doubled the amount of fennel, otherwise made it exactly as written. Wife swooned over it, ordered me to make it again very soon. It was awesome.

    I may not like Mr. "Bam!" on TV, and I may still have a bad taste in my mouth from his insistence in past years on blackening everything in sight. But damn his more recent ..."

    Aug 21, 2009 on FoodNetwork.com

    Reviewed Shrimp Noodles, Smoked Yogurt, Nori Powder

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      |  By Rainier Wolfcastle

    "The recipe says to make the puree and extrude it directly into the 165F water bath. The Notes, on the other hand, say that the shrimp and Activa are allowed to react in the desired shape under refrigeration, and *then* cooked.

    Since the recipe instructions and the notes are so wildly at odds with each other, I have no idea how to proceed, and c ..."

    Mar 9, 2009 on FoodNetwork.com

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