Jean Sokolinski Profile - (13319023)

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Jean Sokolinski

Jean Sokolinski
Home Town: Morris, Illinois, USA
Living In: Sequim, Washington, USA
Member Since: Dec. 2008
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Asian, Indian, Middle Eastern
Hobbies: Walking, Photography, Reading Books, Music
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Blog...  2 posts
Jan. 21, 2011 1:21 pm 
Updated: Jan. 23, 2011 7:53 am
I've noticed reading many of the "pork tenderloin" recipes that many cooks are using these terms interchangeably.  They are not. A loin of pork or pork loin is the boned center pork chops made into a roast.  It needs to be cooked for about 30 minutes or so depending on the… MORE
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From The Blog:  Is Apple Juice in Everything?
About this Cook
Love to Travel - 77 countries so far and counting! I like to study the countries before I go so that I'm familiar with the history of the country and learn some of the language. Photography is a special calling.
My favorite things to cook
I like to make Indian, Chinese, and baking cookies.
My favorite family cooking traditions
Making Christmas Cookies and my Aunt Wanda's pickle recipe in the fall.
My cooking triumphs
Developing a great chili recipe and mastering Indian food.
My cooking tragedies
Too many to count!!
Recipe Reviews 35 reviews
Corn On The Cob (Easy Cleaning and Shucking)
It's the only way to cook corn on the cob. Having to shuck and desilk is so tiresome - can't imagine why anyone would want to do that when this method is so much more efficient. I love to sprinkle fresh lime juice on the corn after it's cooked instead of butter.

1 user found this review helpful
Reviewed On: Aug. 2, 2013
Slow Cooker Carolina BBQ
Being from the Midwest we were always using Sweet Baby Ray's. After trying the pork I ended up using it on this recipe. I know it's a regional thing and everyone is raving about it, but I guess it's just not for me.

2 users found this review helpful
Reviewed On: Apr. 14, 2013
Cornbread Pancakes
These just didn't work - the batter was way too thin, and almost no cornmeal flavor at all. I ended up adding an extra 1/4 cup cornmeal and some more baking powder and they turned out okay. I think I'll just stick with cornbread.

2 users found this review helpful
Reviewed On: Sep. 12, 2012
Cooks I Like view all 2 cooks I like
Cooking Level: Expert
About me:
Cooking Level: Professional
About me: I am Lebanese , married and live in North Bay -… MORE
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