Mark Daniel Profile - (1053646)

cook's profile

Mark Daniel

Mark Daniel
Home Town: Atlanta, Georgia, USA
Living In: Canton, Georgia, USA
Member Since: Mar. 2001
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Slow Cooking, Indian, Southern, Middle Eastern, Mediterranean
Hobbies: Reading Books, Music
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About this Cook
My favorite things to cook
Anything that can be grilled or smoked. I love grilling steaks, chops, tuna, brisket, etc. - you get the idea. I would grill bacon if I could keep it from slipping through the grates...;) I also love HOT. The hotter the better. I'm always looking for new hot sauces and new ways to use habaneros.
My favorite family cooking traditions
A family recipe for Chili that is four generations old.
My cooking triumphs
Chili, Bone-In Ribeye, Filet Mignon, Seared Tuna
My cooking tragedies
Smoked Brisket, Shark
Recipe Reviews 2 reviews
Waffles I
Excellent recipe that yields a fluffy and delicious waffle. Like others, I made a few modifications. First, I doubled the sugar and vanilla and added cinnamon. Second, I used buttermilk instead of milk (same measurement). Finally, after beating the eggs until fluffy, I mixed all the wet ingredients together in one bowl and all the dry ingredients together in another, larger bowl. I then folded the wet ingredients into the dry ingredients in thirds and then let the batter rest for about 20 mins before using. This recipe yielded 8 Belgian Waffles. Everyone cleaned their plates and wanted seconds (that almost never happens with my kids). This one is a keeper. Thanks!

10 users found this review helpful
Reviewed On: Mar. 6, 2011
Round Steak Sauerbraten
Delicious and easy to prepare. My wife and dinner guests raved about how good this dish was, and my wife made em promise to prepare it more often. I felt the original recipe was a bit on the bland side, so I suggest using 3 tablespoons of brown sugar, 4 to 6 tablespoons of red wine vinegar (depending on taste), 2 tablepsoons of Worcesteshire, and 2 bay leaves. The results are wonderful. Make sure to serve the meat au jaus, as the broth is where most of the flavor resides.

89 users found this review helpful
Reviewed On: Mar. 25, 2001
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Published Recipes

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