Jon Kerr Profile - (10356581)

cook's profile

Jon Kerr

Jon Kerr
Home Town: Des Moines, Iowa, USA
Living In: Irving, Texas, USA
Member Since: May 2007
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Middle Eastern, Mediterranean
Hobbies: Sewing, Gardening, Camping, Boating, Biking, Fishing, Photography, Reading Books, Music
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About this Cook
Watchmaker for Baume & Mercier. Buying a house this month; finally looking forward to having a real kitchen again.
My favorite things to cook
Pannekoeken! See the recipe called German Baby. (Weird name, but easy and delicious.) I'm also very into Indian cuisine. I really like almost all ethnic cuisines and have done Chinese, Cajun, Japanese and Mexican. With more of all of 'em in the future!
My favorite family cooking traditions
Midwestern farmhand fare. Fuel for working in the fields. Bad deal when you're chained to a terminal in a call center. No wonder midwesterners are so fat. :( Great pies though. I'm teaching myself German cooking and Indian cooking, and love curry.
My cooking triumphs
Pannekoeken! Those delicious dutch thangs cooked up in the oven, like a pancake only chewy. Add vegetables, meat, cheese, and it's an entree. Add fruit or ice cream and it's a dessert. Also I have a sweet & sour chicken recipe that kicks on anything you'd get at a restaurant. The sauce calls for vinegar, honey, soy sauce and corn starch. It's SO GOOD! But it's a TON of work so I almost never do it. :/
My cooking tragedies
I almost always burn the first pancake. I've decided it's a sacrifice to the pancake gods. I've burned a pan out; very sad.
Recipe Reviews 7 reviews
Sweet Potato Pie II
My girlfriend ate this and said not only did she like it better than pumpkin pie, but it was the best pie she had ever eaten.

15 users found this review helpful
Reviewed On: Dec. 11, 2010
German Baby
Fantastically easy! Chewy goodness! It definitely helped to have a cast iron skillet, and I just tossed in the butter, heated it up in the oven for, I dunno, 20 minutes or so, and whisked up the batter and dumped it in. 20 more minutes and it looked even BETTER than the picture. Sorry, I can't take a picture of it now. I ate it.

34 users found this review helpful
Reviewed On: Oct. 21, 2007
Wiener Schnitzel
I too, used the Italian pre-prepared breadcrumbs; it's terrific. Oh, and pork cube steak instead of veal. No tenderizing required.

1 user found this review helpful
Reviewed On: Oct. 21, 2007

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