J Milton Keller Profile - Allrecipes.com (10150477)

cook's profile

J Milton Keller

J Milton Keller
Home Town:
Living In: San Diego, California, USA
Member Since: Sep. 2007
Cooking Level: Expert
Cooking Interests: Asian, Mexican, Indian, Gourmet
Hobbies: Walking, Genealogy, Wine Tasting
Recipe Box 2 recipes
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About this Cook
I started off very slowly with cooking, some 20 years ago with learning knife skills, knowing all spices that I would be using in dishes I wanted to prepare. I began to realize that if one chooses, say, Asian (Indian) cuisine, or even Thai, you really must have numerous spices that are not normally found in an "Everyday" American spice cabinet. I have over 80 spices, with over 5000 recipes that I have, and have made a good percentage of them. Of course, I always have favorites, and make them more often at the insistence of my wife.
My favorite things to cook
Asian (Indian and Thai dishes
My favorite family cooking traditions
Christmas and Thanksgiving dinner with Scottish steel cut oat stuffing, used in our family for over 250+ years. It's the only stuffing I use, as our family loves it so,
My cooking triumphs
When ever anything I prepare comes out as I think it should...is a triumph!!
My cooking tragedies
I never, never use or buy pre-made salad dressings...but when I am in a hurry, I occasionally knock my homemade dressing all over me, the cabinets and on the floor!
Recipe Reviews 3 reviews
The Best Meatloaf
I am always very leary of recipes that start off with "The Best... in most cases, they are not! I have made dozens of meatloaf recipes over the years, and the best by far is the "Two Fat Ladies" "Hedgehog" by far and away the most tasty and gourmet meatloaf I have EVER made! Getting back to this meatloaf recall eating this same recipe in the US Army. It's not the Best , or even close to the best, it is. however very edible...I think you get my point.

11 users found this review helpful
Reviewed On: Nov. 28, 2011
Oven Kalua Pork
This recipe was fairly close to the one from "Tradewinds and Coconuts," page 142. by Jennifer Brennan. I have made Brennan's version numerous times, and it is hands down, the best I have ever tasted,and much more authentic tasting. By using the greenery with it, it brings to it, the taste of the Swiss Chard and spinach...AND you may eat them as well. *****

9 users found this review helpful
Reviewed On: Nov. 16, 2011
Broiled Lobster Tails
This recipe is not only very easy but, very good! All was done exactly as the recipe asks, except I brined my lobster for about 45 minutes, and this made it the most tender lobster I have ever eaten! I did use the paprika mixed with the butter and pepper. I don't believe I would ever use the Old Bay seasoning, as I use that for steamed blue crab and shrimp. Lobster has a very unique flavor and I would not want to over power it with Old Bay seasoning, even though I love it's flavor.

14 users found this review helpful
Reviewed On: Sep. 8, 2007
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Cooking Level: Expert
About me: I started off very slowly with cooking, some 20… MORE

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