Doug Hols Profile - (10131354)

cook's profile

Doug Hols

Doug Hols
Home Town:
Living In: Pensacola, Florida, USA
Member Since: Jul. 2007
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Middle Eastern, Mediterranean
Hobbies: Music
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About this Cook
I am the cook for my family - I come from an Italian background, and have worked in my relative's restaurants growing up. Recipes are to me a source of ideas and guidelines, not equations to be followed without any variations - unless there is chemistry involved like baking.
My favorite things to cook
I love to improvise from the available ingredients in my kitchen.
My favorite family cooking traditions
Easter "pizza" - which is pizza in the italian sense of being a pie that is not for dessert. Aglio Olio - which we always have at New Years.
My cooking triumphs
After Hurricane Ivan destroyed my father-in-law and brother-in-law's houses, it was my role to feed the 15-20 relatives helping cleanup. I prepared 3 hot meals a day for nearly a month with no electricity or refrigeration, in a makeshift field kitchen on my screen porch, using camp stoves, gas grills, and the burner of a turkey frying setup!
My cooking tragedies
The only truly awful thing I can remember cooking was an attempt at pork curry while I was in flight school - I am not sure to this day what I did wrong, but the sauce was a NASTY green color, and it was so bad, my stick buddy's dog wouldn't eat it.
Recipe Reviews 4 reviews
Three Packet Slow Cooker Roast
Careful, high blood pressure sufferers! Using three packets of dry mixes, each intended to stand alone, adds well over 10,500 mg of sodium to this recipe. That is the equivalent of dumping nearly 2 TABLESPOONS of salt on this three lbs of beef!

0 users found this review helpful
Reviewed On: Sep. 21, 2014
Fresh Blueberry Pie II
We loved this pie! The mix of fresh and cooked berries gives you the best of both worlds. I took the tip from some other reviews and added a little cinnamon and vanilla. I also adjusted the sugar based on the ripeness of the berries. Next time, I am going to add the top crust to help hold the berry filling together. It set up nicely, but it crumbles easily.

0 users found this review helpful
Reviewed On: Jul. 7, 2008
Raw Hummus
The blurb at the beginning is misleading - all hummus is "raw". I have never heard or seen a recipe where you cook hummus, so I am not sure where they are going with this.

0 users found this review helpful
Reviewed On: Dec. 31, 2007

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