Doug Chinn Profile - (10388232)

cook's profile

Doug Chinn

Doug Chinn
Living In: Bristol, Somerset, England, U.K.
Member Since: Mar. 2007
Cooking Level: Expert
Cooking Interests: Stir Frying, Asian, Middle Eastern, Healthy, Vegetarian, Dessert, Kids, Gourmet
Hobbies: Needlepoint, Gardening, Hiking/Camping, Camping, Fishing, Photography, Reading Books, Painting/Drawing
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Chloe & Ben - my two favourites. So says one very proud grandad!
That's me!
About this Cook
Aged 55, married, one daughter, two step-children, five grandchildren with Benjamin, (in the photo),arriving April 19th 2007. Great, ain't he? I've been stuck in a wheel-chair for the the last twelve years and hate it with a vengance!! I also hate computer spell-checkers,poncey T.V. 'chefs' and loud music that sounds like a cat in a blender! According to my daughter, I'm a boring old fart! That's me I guess!
My favorite things to cook
I enjoy all English cooking, as well as Japanese and Chinese. To be honest, I enjoy the cooking and sourcing of ingredients more than the waistline and diabetes see to that!
My favorite family cooking traditions
EAT, DRINK, AND BE MERRY, BUT REMEMBER TO DO THE WASHING-UP!! Never turn a stranger away from your table, for many an angel has been entertained that way. Even angels get to do the washing-up!
My cooking triumphs
Anything that works, I love a nice surprise!
My cooking tragedies
No comment.
Recipe Reviews 4 reviews
Grilled Lemon Herb Pork Chops
Hi Ya, and thanks for a new recipe for an old fave! There is, however, one teeny weeny change I'd suggest may be worth your consideration. (Did this bloke eat a dictionary?). Once you have your chops and marinade in the bag, so to speak, take a leaf out of the Japanese itame's cookbook. Massage it! Honest, every half hour, give it a gentle rub on both sides, turn it and put it back in the 'fridge. Should cut your marinating time by four fifths, or give you tons more flavour (sorry) for your bucks. Always good. Try it, it really works! Itame? oh yes, that's a Japanese chef.

287 users found this review helpful
Reviewed On: May 26, 2008
Chicken Scampi I

0 users found this review helpful
Reviewed On: Apr. 6, 2008
Lobster Thermidor
To whoever suggested imitation crabmeat, thank you. I'd never have thought of that! I don't eat crab or lobster, so I've been mssing out on the thermidor I've been cooking for my significant other. Mind you, the sauce is good in my usual recipe, which is different from this one. I sub. about 3/4 of the wine with brandy, simmering the sauce before this also helps thicken it some. Definately a keeper, but one I'm going to 'fiddle with' before I'm sure I got the perfect, FOR US, recipe. That's the secret, fiddle until you got it just how you like it, recipes ain't written in stone, they're meant to be 'adjusted'. Anyway, nice recipe, thanks!

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

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