cook's profile


SPOILERDAVE
 
Home Town: West Lafayette, Indiana, USA
Living In: Brentwood, California, USA
Member Since: Jun. 2002
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Italian, Southern, Nouvelle, Healthy, Quick & Easy, Gourmet
Hobbies: Wine Tasting, Charity Work
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Me in Hawaii
About this Cook
Single guy, 35, business owner. Food Channel addict. I cook on weekends and package everything in single portion containers to spread throughout the week. My Foodsaver is one of my favorite kitchen tools.
My favorite things to cook
I get a lot of wild game from my parents. I like virtually all foods. I cook usually based on the ingredients I have available. I don't follow recipes exactly, but use them as guides. I hate wasting food, so I just look at what I have and get creative.
My favorite family cooking traditions
Baking has always been a staple in my family. Lots of canning too. We always had lots of acres and big gardens and orchards. Lots of fresh or canned fruits and vegetables.
My cooking triumphs
I made some unbelievable chocolate mint meltaways similar to the ones they make at Marshall Fields. OMG to die for... I got a recipe published on here too. :)
My cooking tragedies
I wasn't paying attention and melted my tea pot to my electric stove. See- I can't even boil water !!!
Recipe Reviews 47 reviews
Cantaloupe Bread with Praline Glaze
This was fabulous. They has cantaloupe on sale at 10 vents a pound and I loaded up. I most definitely will make this again. Half the oil and replace with more cantaloupe. Don't skip the glaze!

0 users found this review helpful
Reviewed On: Sep. 4, 2009
Concord Grape Pie III
I made this with grapes I acquired from a local winery. (acquired - haha!) and it was amazing... Watch your pie crust so you don't over bake it, will try this next time with a scratch pie crust and see if I like it even better...

1 user found this review helpful
Reviewed On: Aug. 21, 2009
Baked Maryland Lump Crab Cakes
I mostly followed the recipe, but would say it worked out quite nicely. I started with 5 fresh rock crabs I caught myself at Berkeley Pier. After boiling and cleaning the crabs my crab meat was pretty moist to start with. I used fresh dill and fresh parsley instead of dried added some finely diced red onion, and I used a combo of parmesian cheese and bread crumbs. I used way more than 1/4 cup, closer to 3/4 cup since the crab meat was so moist in order to get the right texture. They turned out great, I will be crabbing all summer and will tweak it some as I continue to make this again and again.

0 users found this review helpful
Reviewed On: Jun. 28, 2009
 
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Cooking Level: Intermediate
About me: Single guy, 35, business owner. Food Channel… MORE
Cooking Level: Intermediate
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