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    besidethebox

    Seattle, WA

    Chef #1774542

    Seattle, WA

    Joined: Jan 12, 2006

    Birthday: Oct 30

    8 reviews by besidethebox

    1 - 8 of 8 sorted by Date | Rating | Helpful

    Reviewed Honey Pizza Dough (awesome
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      |  By Mole

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    "Very good, simple and straightforward. Did not produce the big, crispy bubbles that I am fond of in the crust from my favorite pizza place, but otherwise it had an excellent flavor and good, chewy texture."

    May 30, 2011 on Food.com

    Recipe #117941

    Reviewed Red Velvet Cheesecake
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      |  By Cheri Lee

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    "We loved it! Good flavor, good texture.
    I used paste food coloring until the batter was pretty intensely red, but I don't think I got anywhere near the two bottles (! stated. I'm not a huge fan of food coloring, so I didn't tint about a third of the batter and used that to make a swirl pattern. I omitted the topping and just used some plain, ..."

    May 4, 2011 on Food.com

    Recipe #107604

    Reviewed Red Velvet Cheesecake
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      |  (2 people found this helpful) |  By KCShell

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    "We loved it! Good flavor, good texture.
    I used paste food coloring until the batter was pretty intensely red, but I don't think I got anywhere near the two bottles (! stated. I'm not a huge fan of food coloring, so I didn't tint about a third of the batter and used that to make a swirl pattern. I omitted the topping and just used some plain, ..."

    May 4, 2011 on Food.com

    Recipe #107766

    Reviewed Corned Beef
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      |  By JustJanS

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    "My husband said this was the best corned beef he'd ever had. My brisket came with a little packet of spices (I recognized juniper, bay, and whole mustard, not sure what else was in there which I added along with everything else. My brisket started floating about midway through the cook time, so I weighted it down with a salad plate. I also comple..."

    May 4, 2011 on Food.com

    Recipe #94980

    Reviewed Fortnum and Masons Authentic Scotch Eggs With Sausage and Herbs
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      |  (3 people found this helpful) |  By French Tart

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    "These went over very well and were a great way to use up hardboiled Easter eggs. I had italian sausage, already seasoned, so I omitted all of the herbs but the onion. My husband is gluten-free, so I substituted sweet rice flour and gluten-free breadcrumbs.

    DO cook the sausage-d eggs for the full 8 minutes. I pulled some of mine early beca..."

    May 4, 2011 on Food.com

    Recipe #408043

    Reviewed Gluten Free Fish & Chips
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      |  By zepharum

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    "My husband liked this recipe a lot (I don't eat fish. I added onion and garlic powder as well. I had no problem with this sticking to my fish, although I couldn't figure out a good way not to leave fingerprints on each piece where I held it as I put it in the oil. I used a whisk to (gently mix the egg whites and seasoned corn starch. Do be caref..."

    May 4, 2011 on Food.com

    Recipe #253082

    Reviewed Versatile Quinoa Pilaf
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      |  By canthelpmyself

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    "Quite fluffy, with an intense tomato flavor. All 5 eaters gave it a thumbs up.
    Used the 'tail ends' of a variety of tomato products from the back of the fridge: paste, canned diced tomatoes, marinara sauce, plus one large tomato. At first, the mixture was WAY too thick--like a DQ milkshake, I couldn't get it out of my blender--I thinned it wit..."

    Dec 30, 2010 on Food.com

    Recipe #383747

    Reviewed Gluten Free Yorkshire Pudding
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      |  By Glutenfree Hopefullsoul

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    "Very good. Used Culinary Institute of America's GF Mix #2, potato starch, and half-and-half; great texture, mild eggy flavor (just how it ought to be. I got 12 standard "muffins" out of the batter (I did a dab of butter into each well, heated the whole tin in the oven briefly to melt, then swirled it around to coat before filling with batter. Be..."

    Dec 26, 2010 on Food.com

    Recipe #287127

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