steelchef Profile - (11657094)

cook's profile


Home Town: Vancouver, Canada, Alabama, USA
Living In: Fort St John, Canada, Alabama, USA
Member Since: Feb. 2010
Cooking Level: Expert
Cooking Interests:
Hobbies: Gardening, Camping, Boating, Fishing, Hunting, Photography, Reading Books, Music, Charity Work
Recipe Box 0 recipes
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About this Cook
I retired 3 years ago and have been indulging my lifelong interest in food preparation ever since. The lesson I’ve learned is that we call it the ‘Culinary ARTS’ for very good reason. From making and smoking sausage to bread making to Asian .....? There is no end to the learning curve. My wife and I are both fairly accomplished cooks but frequently have serious differences of opinion. So I’ve taken a much more relaxed approach but only after having a second kitchen built, in the basement. It was cheaper than a divorce and is closer to the freezers and smoker.
My favorite things to cook
Asian, Bread, (all varieties from Naan to Hoagie buns.) Lean sausage products, smoking such things as paprika, salt, cheese, nuts, rice, pasta etc.
My favorite family cooking traditions
My mother was English - enough said!
My cooking triumphs
Legendary Asian results along with some very nice breads and the overall fave - smoked turkey.
My cooking tragedies
There is only room for 1000 characters so I won't even start.
Recipe Reviews 4 reviews
Quinoa with Veggies
We have used quinoa for years due to dietary considerations. Our recipes often combine it with barley, rice or Cavena Nuda. This is a new, (to us) delicious idea which would easily adapt to Asian stir fry’s. Using the basic concept, we added Cajun spice mix, tomatoes and okra. Yum! Thanks for the post!

0 users found this review helpful
Reviewed On: Jul. 12, 2012
Wheat Crackers
We must come up with a better adjective than AWESOME! My first batch was made with added savoury seasonings and was a huge success. The second, (just out of the oven) is seasoned with cinnamon and sugar with apple juice in place of water. Can't wait to try many other flavour combos’. Thanks a whole lot for sharing and thanks also for the advice from those who have been there. One thing I have learned is that 300F is a better temp, (to avoid burning.) If a little extra baking time is required, oh well - it's better than trimming and tossing burned portions. The addition of baking powder/soda is also a great tip. Soda can be a better choice if using acidic liquids or coarse cooking oils. I tend to become obsessed with new ideas so will be trying Cajun, Southwestern, Asian and many other variations. Honey/mustard sounds like a winner.

3 users found this review helpful
Reviewed On: Apr. 11, 2012
Lavash Cracker Bread
Spectucular ... this is the best, (most succesful) cracker I've ever made. I sprinkled some sesame seeds on after brushing it with oil, (safflower.) A note about flour. I learned the hard way that it does go out-of-date and loses many properties. I used to buy it in large quantities for cost saving but have learned to buy only what's needed for about 6 months and keep it in the freezer. Lots of info online through KAF and other Millers on this subject. This cracker is a great vehicle for all pizza toppings as well as Asian salads with their sauces.

4 users found this review helpful
Reviewed On: Apr. 9, 2012

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