Ed.Dolanski Profile - Allrecipes.com (10897750)

cook's profile

Ed.Dolanski


Ed.Dolanski
 
Home Town: New Haven, Connecticut, USA
Member Since: Nov. 2006
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Frying, Asian, Mexican, Italian, Southern, Mediterranean, Gourmet
Hobbies: Gardening, Camping, Fishing, Hunting, Photography, Wine Tasting
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About this Cook
Just turned 66 Still working for my self as a Draft beer tech. Also like to mess with things that are broken( Mr Fixit)
My favorite things to cook
Smothing new for My sweety. Things She thought She didn't like untill presented in a different way. Also make wine and find ways to introduce some of it in my meals
My cooking triumphs
A native American freind asked me to help with a memorial service meal for two relitives of Hers( 1 a Chief, the other a senior elder) when I arrived a the long house I found out "help" meant to take control of all prep and cooking for a gathering of ( expected 500 guests)I was to have three helpers. Some of the food was pre cooked and only needed reheating, 300 lbs of salmon two large coolers of crab, and the kitchen was of comercial quality. Other than meal starting a little late every thing went great. It was a good feeling to have taken on a challenge this large and pull it off. P.S. The feelings I had in the long House before the guests arrived and all was quiet were of many freindly "spitits" being there to thank Me for my efforts.
My cooking tragedies
A meatloaf made after sampling too much wine. It tasted like oatmeal with a little meat dragged through it.
Recipe Reviews 56 reviews
The World's Best Turkey
Not crazy about turkey, that said This was wonderful Might just have changed my mind on the bird, sooooo moist 10lb bird cooked in 2 hrs, only problem I had was whern I went to cut bag Kitchen shears and cut right through the wire from tem gauge.LOL wanted a new one anyway. Merry Christmas all

5 users found this review helpful
Reviewed On: Dec. 25, 2011
Guinness(R) Corned Beef
no where near enough time, cooked over three hrs and was still not done, and veggies hard after 1 1/2hrs

3 users found this review helpful
Reviewed On: Mar. 20, 2011
Butter Pecan Rounds
followed excatly except only baked 8.5 mins were good when warm but started firming as they cooled and an hr later were so hard that you had to use thyem as dunkers. They were baked on parchment at 350. as dunkers they rate a 5 stars

7 users found this review helpful
Reviewed On: Feb. 28, 2011
 
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