lawman Profile - (11258724)

cook's profile


Home Town:
Member Since: Mar. 2010
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Slow Cooking, Italian, Healthy, Quick & Easy, Gourmet
Hobbies: Boating, Fishing, Hunting, Reading Books, Wine Tasting, Charity Work
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birthday party
About this Cook
finally retired from three careers: aviator, lawyer, grad school prof; love the outdoors, fishing, bowhunting, motorcycling, Corvette rallys etc having lived all around the country and most of the world, I try to integrate local traditions
My favorite things to cook
depends who I am cooking for: comfort food for friends with a little adventurous taste; gourmet for my sons and their families and a few appreciative friends
My favorite family cooking traditions
simple foods with the most fresh ingrediants available; wild game integrated into traditional meals when in season (I was an only child and my mother had lots of time to work with me); also my youngest son was an executive at an exclusive restaurant at the age of 24; welcome his suggestions
My cooking triumphs
my own spaghetti sauce; my version of venison liver cooked Thai style with flaming brandy as the final touch
My cooking tragedies
pancakes: still not satisfied with my version; trying for the perfect soft texture and perfect brown color like my favorite diner is able to produce; still a work in progress!
Recipe Reviews 7 reviews
Slow Cooker Apple-Scented Venison Roast
great recipe! One point: as long as it is processed quickly and does not contain even a sliver of fat (which is rancid, on a deer), it will never be "gamey." However, you should not expect it to taste like beef, veal, pork etc. since it does have it's own unique flavor; thanks, again, for a great recipe

11 users found this review helpful
Reviewed On: Oct. 15, 2011
Amazingly Easy Irish Soda Bread
Wonderful recipe; very close to my grandmother's version which I honored by adding a cup of raisins, as she always did...

8 users found this review helpful
Reviewed On: Mar. 11, 2011
Busy Day Barbeque Brisket
Shannon has a great recipe; the only change I might suggest is actually a serving option; the eight hour cooking time is fine for the recipe as written; if you cook for 10 hours, or 200 degrees, you can make some wonderful shredded brisket for buns; just use two forks to separate the meat; if necessary, you can also return it to the slow cooker and add a bit more barbeque sause, if needed.

3 users found this review helpful
Reviewed On: Feb. 28, 2011
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Cooking Level: Expert
About me: finally retired from three careers: aviator,… MORE

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