chefblackhat Profile - (10808231)

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Member Since: Oct. 2006
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Chef Black Hat
About this Cook
Growing up on a farm in western PA in the US, I learned from an early age how fun and rewarding cooking can be. At my mother's apron strings with no doubt a flurry of questions, I learned a lot about her German family upbringing. I still enjoy cooking nearly every type of cuisine and I enjoy immersing myself in learning cultural traditions. Currently, I live in New Mexico but have lived in Virginia, North Carolina, South Carolina, West Virginia, Maryland, Connecticut, Ohio, and Puerto Rico.
My favorite things to cook
Cuisines that include: American-styles (Southern, southwestern, western, northern midwest, new england, Acadian, etc.), North American styles including Cajun, Mennonite, PA Dutch, Caribbean, Spanish, Mexican, first nation traditions, a few South American cuisines, European and Asian styles including Italian, French, Dutch, German, Swedish, Slavic, Russian, Chinese, Japanese, and Thai.
My favorite family cooking traditions
German, PA Dutch, Italian
My cooking triumphs
Oh gosh... I consider it a triumph when my popovers puff up or a pork roast falls apart in succulence. :) By far my cooking triumphs are the lessons learned when an experiment fails. hahaha
My cooking tragedies
Way too many to note... one that pops into memory was long ago when I pretzels boiled in soda water and then removed to an aluminum baking sheet for baking. The soda reacted with the aluminum and created a pungent, fishy smell and ruined the entire batch hahahaha. Live and learn.
Recipe Reviews 3 reviews
Cola-Brined Chicken Wings
This is one lovely, simple, and outstanding brine for grilling chicken drumettes. I have my own grilling rub, but this brine is superb. If you're not familiar with how to brine, learn about how it works and brining ratios and times! :) Thanks for this nice recipe!

3 users found this review helpful
Reviewed On: Dec. 30, 2009
Awesome Slow Cooker Pot Roast
Very nice, Brenda! Here are my variations: 1. I buy eye of round roasts when they are marked down (usually packaged in twos). 2. I season them liberally with dried seasoning mixes (Mrs. Dash and Montreal Steak Seasoning), wrap them in two layers of plastic wrap, then waxed freezer paper, label and freeze. The pre-seasoned roasts are a snap way to begin this recipe even solid frozen! 3. I unwrap the frozen roasts, add the water/beef broth and cook on low 8-9 hrs, adding veggies in the last hour and thicken with cornstarch at the very end. I have used your recipe verbatim for a nice thick chuck roast and cooked it in a dutch oven covered tightly in the oven at 225 F for about a day and it is simply scrumptious! Thank you. Great job!

10 users found this review helpful
Reviewed On: Aug. 13, 2009
Spaetzle and Chicken Soup
After years (I'm serious) this is the very first recipe for spaetzle that exactly matches my mother's (and her's) way of making it! I'm psyched. This recipe is almost identical to the thickened chicken stew I make today, having watched at my mom's apron strings. Our family is PA Dutch and I wonder if this unique preparation of spaetzle is regional... sometimes I will do the noodles on their own in boiling water, straing them, then fry until golden in butter. Yum. Thank you. GREAT recipe!!

19 users found this review helpful
Reviewed On: Nov. 21, 2006
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About me: Growing up on a farm in western PA in the US, I… MORE
Cooking Level: Intermediate
About me: I'm a stay at home mom and a mother of 2… MORE
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