DrGaellon Profile - Allrecipes.com (10113590)

cook's profile

DrGaellon


DrGaellon
 
Home Town: Whitestone, New York, USA
Living In: Yonkers, New York, USA
Member Since: Aug. 2007
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Italian, Low Carb, Healthy
Hobbies: Reading Books
Recipe Box 2 recipes
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About this Cook
I'm an academic primary care physician in the suburbs north of New York City (I teach at a medical college). Hobbies include science fiction and fantasy (books, TV and film), musical theatre and computers. I also have a fascination with the late Middle Ages, and do re-creations of that period; my particular interests are heraldry (coats of arms), brewing and vintning, and cooking!
My favorite things to cook
Chicken soup with matzo balls, lasagne
My favorite family cooking traditions
Our background is Eastern European Jewish - things like latkes (potato pancakes) for Chanukah, home made challah bread and lokshen kugel (noodle pudding) for Rosh HaShana, and chicken soup with knaidlach (matzo balls) and matzo farfel for Passover. I miss both my grandmothers.
My cooking triumphs
The New Year's Eve I made a whole beef Wellington...
My cooking tragedies
As a teen cook (I was a latchkey kid and made most of the family dinners from junior high on), I occasionally had recipes that I was asked not to make again. I only had one meal we threw away and ordered pizza: I used a tablespoon of ground black pepper in the hamburgers, instead of a teaspoon...
Recipe Reviews 20 reviews
Chocolate Pudding Cake I
This is not a "cake." It's a trifle.

5 users found this review helpful
Reviewed On: Mar. 22, 2012
Pumpkin French Toast Bake
I increased the sugar to two tbsp. I increased the sugar in the topping to 1/2 cup, added 1/2 cup chopped pecans and doubled the butter. It would have been better if I had cubed the bread last night and let it dry a bit. Not too sweet and fairly tasty.

2 users found this review helpful
Reviewed On: Nov. 24, 2011
Quickie French Onion Soup
The problem with this recipe is that it calls for CONDENSED broth WITH NO WATER TO DILUTE IT. Try swapping regular broth (not condensed) and it will be FAR less salty (or better yet, use low-sodium broth and add salt yourself to taste).

13 users found this review helpful
Reviewed On: Jan. 15, 2010
 
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