farmertom Profile - (10242383)


Home Town: Small Town, Nebraska, USA
Living In: Near Lincoln, Nebraska, USA
Member Since: Dec. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Mexican, Indian, Italian, Quick & Easy, Gourmet
Hobbies: Gardening
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About this Cook
My mother used to be one of the favorite cooks in the small town where we grew up. She could make something wonderful out of nothing and she inspired the cooking "hobby" in me. Of my family of six, I'm the second youngest. My younger brother I and are always trying to out do each other in the kitchen. My wife doesn't like cooking, but she is fine with cleaning... so I'm happily married. :)
My favorite things to cook
I like trying new things. I don't stick with a particular genre. Some days I want quick and easy and other days I like to try more challenging things.
My favorite family cooking traditions
Outlined in the "about me" section pretty well.
Recipe Reviews 11 reviews
Perfect Turkey
The brining process really made a difference. It was very diffucult to turn the bird over at the 2/3's mark. However, my family is huge so we don't do the carving thing. We just tear it up and serve in trays. We served three medium birds to 44 people this year they all raved. :)

0 users found this review helpful
Reviewed On: Dec. 12, 2010
Penne a la Vodka II
This turns out to be my wifes FAVORITE dish with just a couple alterations that for the most part have been listed already... but here they are again but maybe in a different order. :) I added about a teaspoon of red pepper, 3/4 tbs of salt and half the cream that was called for. I marinaded 2 chicken breast halves that I had sliced up in a mixture of 1/4 C water 1/4 C olive oil and about 3 tbs of "Kick'n Chick'n" from Webber (all mixed prior to adding the chicken) for an hour and then grilled it in a fish basket till done. I kept the chicken seperate when serving but (as recommended by others) I put some sliced mushrooms in during the simmering. I also added the proscuitto (that I had grilled slightly) and simmered that in for the last half as well. I serve the chicken on side, make your own decisions here. Oh baby!

3 users found this review helpful
Reviewed On: May 29, 2009
Out of this World Turkey Brine
We had a couple of whole chickens to use and so we did the same with those on our smoker. Just gave them a butter, salt, pepper crust and cooked for about 6 hours at 240 degrees. We used apple wood this time but next time I think we'll try hickory. This is a wonderful poultry brine. Thanks!

1 user found this review helpful
Reviewed On: Jan. 11, 2009

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