David Douthett Profile - Allrecipes.com (13359545)

cook's profile

David Douthett

David Douthett
Home Town:
Living In: Jefferson County, West Virginia, USA
Member Since: Dec. 2008
Cooking Level: Intermediate
Cooking Interests:
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Carving Easter ham
About this Cook
I'm a Presbyterian minister, husband, and father of two teenagers. After 14 years of marriage my wife and I discovered that *she* liked to do the yard work and *I* liked to do the cooking, so we switched. A pretty good deal for her, I think, but I'm happy.
My favorite things to cook
I love looking in the fridge and cupboards to see what we have and then assembling an interesting and tasty meal from whatever I find.
My favorite family cooking traditions
These days I love that everyone in the family, including the teenagers, cooks something for holiday feasts!
My cooking triumphs
My first Thanksgiving turkey; roasted garlic and brie soup; the first time I baked bread from scratch; sauteed summer squash medley, and more.
My cooking tragedies
Three of note: 1) when I burned a couple racks of ribs with a big crowd over for Labor Day 2) when I grabbed the ground cloves instead of chili powder for the taco meat 3) when I followed the recipe and put 1/4 cup of salt in a peanut butter - orange marmalade glaze for 4 catfish fillets
Recipe Reviews 11 reviews
Congo Tofu
I'd never cooked with tofu before, so didn't know what to do with it. This might have been an odd choice to start with, but it turned out pretty well. Interesting combination of flavors. It does need some spices and some extra liquid, as others have mentioned, and it looked awful, but it tasted good.

0 users found this review helpful
Reviewed On: Jul. 5, 2014
Scrumptious Chicken Vegetable Stew
I was reluctant to try the micro cooking. It seems like cheating. But my wife was hungry, so we tried it. It worked great! Used a lot of different ingredients - potatoes, carrots, parsnips, kale, and leek, plus the chicken and can of tomatoes, and only 2 garlic cloves - but the cooking process was so easy. Took 30 minutes with all the stuff I had. Will remember this one for the future.

0 users found this review helpful
Reviewed On: Apr. 10, 2014
Buffalo Chicken Fingers
I cut the meat from four thighs and followed the recipe. Then, following other suggestions, at 8 minutes into cooking and before I turned the pieces I painted them with Texas Pete's Buffalo Sauce and let them go another 2 or 3 minutes. Turned them, painted the other side, and cooked for another 12 minutes. Very tender, nice kick. Might try it without the TPBSauce next time, just to see.

1 user found this review helpful
Reviewed On: Jan. 11, 2014

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