Georgette Profile - (10853260)

cook's profile


Home Town: Virginia Beach, Virginia, USA
Living In: Austin, Texas, USA
Member Since: Nov. 2006
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Nouvelle, Dessert, Gourmet
Hobbies: Gardening, Photography, Reading Books, Wine Tasting
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About this Cook
Married, no kids yet-- work as an attorney, relax by gardening, playing judo and BJJ, and reading
My favorite things to cook
Cakes, cookies, pasta dishes, salmon, steaks, and big complicated salads.
My favorite family cooking traditions
My mom made the best buttermilk-nutmeg donuts! and waffles for Sunday breakfasts... she was very frugal and didn't waste food, and enjoyed learning lots of ethnic foods.
My cooking triumphs
Annual Thanksgiving dinner for 20+ people, cooked all myself... and annual Christmas party for 40+ people, also (mostly) on my own.
My cooking tragedies
Bought a real stewing hen from a local farm and tried to make Coq au Vin-- the red wine turned the bird a very unappetizing grey-purple-y color and we didn't enjoy the meal at all.
Recipe Reviews 19 reviews
Pomegranate Martini
A little sweet as written! I skipped the simple syrup on the second one and it was much better. Also, I used diet lemon-lime soda. Otherwise, very flavorful and an attractive drink too. I also added a few pomegranate seeds to the glass.

8 users found this review helpful
Reviewed On: Nov. 18, 2011
Best Ever Sausage with Peppers, Onions, and Beer!
I made this exactly as instructed except I substituted basil for the cilantro and used only 2 red bell peppers, no green peppers, and one red onion. Also, I used 3 lb hot Italian sausage and no hot sauce. We used Shiner Bock beer. The sauce was thin, bitter, and far, far too "bell pepper-y" in flavor. We fished out the sausages and will use them in sandwiches, with spaghetti sauce, kind of like a meatball sub. But my husband complains about the waste of two beers and I'm sad I wasted the peppers and onion. Sorry, I know I'm swimming upstream on this one!

3 users found this review helpful
Reviewed On: May 17, 2011
Slow Cooker Pork Cacciatore
People are right about the pork being dry but it's not the recipe's fault. Pigs are bred for leanness now, and when you braise meat, what makes it tender is the fat and connective tissue turning to gelatin from the low, slow, moist heat. Pork chops these days just won't cut it because they're usually too lean. (It has nothing to do with searing the meat preventing liquid from getting inside.) You will be better off cutting up the fattest, most full-of-connective-tissue cut-- like a shoulder arm picnic or Boston blade roast-- or using chicken thighs which are higher in fat and will stay moister longer. I would definitely cook it less than 8 hours too!!!

79 users found this review helpful
Reviewed On: May 19, 2010

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