Doc Simonson Profile - Allrecipes.com (13116299)

Doc Simonson


Doc Simonson
 
Home Town: St. Peter, Minnesota, USA
Living In: Minnesota, USA
Member Since: Jan. 2009
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Middle Eastern, Mediterranean, Gourmet
Hobbies: Gardening, Camping, Hunting, Reading Books
  •    
  • Title
  • Type
  • Overall Rating
  • Member Rating
  • Sort by:
 
Feb. 17, 2015 4:33 pm 
Updated: Feb. 19, 2015 1:09 pm
A man takes his son and fiance to dinner. The evening is going pleasantly, and the conversation is unhurried and comfortable. As they eat the father notices that his soon to be daughter-in-law hasn't touched any of the relishes or chutney's.The father asks, “Are you going to use… MORE
 
 
Images (0)
Tags:  N/A
 
From The Blog:  Learning To Cook
Negroni Dolce Cocktail
Raw Beet Salad
  
Dijon Mustard with Szechuan Peppercorns
Cola Chicken Sandwich
About this Cook
I'm old and smelly, kinda like a really good salami with that really nice white mould all over it.
My favorite things to cook
Meat, carbs, meat, carbs, meat, carbs and did I mention meat?
My favorite family cooking traditions
Drop a plate of Pierogis and sausages in front of me and watch my eyes glaze over in pure joy.
My cooking triumphs
Schweinebraten mit Knoedel und Krautsalat. Also Edel Hirsch Gulasch was very nice. I make killer Spaetzle and Knockerl also.
My cooking tragedies
There aren't enough electrons in cyberspace! :) Actually, the tragedies usually involve well intentioned creativity out of control.
Recipe Reviews 43 reviews
Cucumber Ketchup
I am going to try this recipe this week, but was concerned about the review this recipe had. I ran a quick calculation, and based on the recipe's numbers and the nutritional statement and editor's comment I am convinced that the recipe was accidentally changed in publishing. If there are 48 servings and each serving contains 1164 mg of salt, then there are roughly 55 grams of salt or about 2 ounces, not a 1/2 cup. Depending on the salt used, that is less than a 1/4 cup. Morton Kosher salt was about 3 tablespoon, and Morton Sea Salt was about 2.5 tablespoons, maybe a bit more. I hope this helps people, and I will post a follow up. *** Edit***>>> So here goes. I made this recipe last week exactly by the instructions except for the salt, which I cut in half. It is still quit salty, and it tastes mostly of onion. The cucumber is barely, if at all, present in flavor. It does lend a nice, pale green color to the ketchup. The mustard gives a nice kick of heat. Perhaps the real problem is in the translation of the amounts of ingredients. I think stating the ingredients by weight rather than by a subjective size would yield a more consistent result. What is meant by very large as opposed to large? I'm looking forward to trying this on a hamburger or maybe with scrambled eggs. I think it will go nicely on a chicken sandwich too. I will definitely cut back on the salt and onion, or increase the cucumber!

1 user found this review helpful
Reviewed On: Feb. 12, 2015
Easy Sausage Cheese Balls
As others have noted, this recipe yields a very dry product. It was close to impossible to get all of the baking mix incorporated into the dough. But bullheadedness and/or perseverance came to my rescue. I don't think the ratios are as off as some have stated. I do agree with the person who said that these sausage balls were better the next day. Hot out of the oven, they had little flavor. But I tried one later in the evening and was quite impressed! I think I will try making these again with one simple adjustment. I will reduce the baking mix by a half cup. Anything more and you may as well make a meatball. These should be more like a hush puppy. Reluctantly, I give these a 4 star. They probably deserve a 3 star. One last thing. I think They would also benefit from some chopped scallion and/or roasted chiles.

0 users found this review helpful
Reviewed On: Dec. 31, 2014
Gnocchi I
I made these exactly as the recipe said and these little fellers were dense! I didn't read the comments until after I had made them. Really, you do need to add the flour slowly and you probably won't need all of it. I am guessing a single cup of flour might be almost enough.

1 user found this review helpful
Reviewed On: Dec. 12, 2014
 
Cooks I Like view all 11 cooks I like
Cooking Level: Intermediate
About me: At age 16, I began cooking when my mother was… MORE
Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE
Cooking Level: Intermediate
About me:
Cooking Level:
About me:
Cooking Level: Intermediate
About me: I live in the middle of the U.S. in a farming… MORE
Cooking Level: Expert
About me: Kids are raised, we are ranchhands on a 250,000… MORE
 
Published Recipes
 
ADVERTISEMENT

In Season

Let the Slow Cooker Handle It
Let the Slow Cooker Handle It

The best wintertime meals need a long, slow simmer while you're doing something else.

Get Your Money's Worth
Get Your Money's Worth

Our big collection of budget recipes will leave some jingle in your pocket.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States