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 3 reviews
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
Pizza On The Grill II
I used a bread machine to make the dough, and discovered that I prefer to put the toppings on the side that starts away from the flames. The side that faces the heat came out nice and flat, and the side that starts out away from the heat bubbles up and forms nice little cups and pockets to nestle the toppings and sauce in. So, I get the first side started just a bit, then flip to toast the other side BRIEFLY then flip back to top and fill. You can top it with more stuff with this type dough because it rises more and makes a sturdier crust. To finish a loaded 'za, just pop it in the oven broiler a few seconds to melt the top a bit more.

75 users found this review helpful
Reviewed On: Jul. 31, 2007

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