gizzysmom Profile - Allrecipes.com (13527713)

cook's profile

gizzysmom


gizzysmom
 
Home Town: Margate, Kent, England, U.K.
Living In: Toronto, Ontario, Canada
Member Since: Jul. 2009
Cooking Level: Professional
Cooking Interests: Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Quick & Easy, Gourmet
Hobbies: Knitting, Gardening, Wine Tasting
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Gizzy
About this Cook
I am a retired Chef and the daughter of 2 Chefs. I only cook for friends now and because I don't know how to cook for 2 we always have friends over. I love eating in restaurants and dupicating the meals at home I have 2 dogs and foster more. I believe in fostering not breeding. So many unwanted dogs are distroyed daily.
My favorite things to cook
Big fan of one pot meals now that I have to do my own dishes. Refuse to cook the same thing more than 2 or 3 time a year. There are so many recipes and so little time.
My favorite family cooking traditions
My favorite family cooking tradition is not cooking. I love to eat out. We take our grown kids out for Christmas dinner in some of the best restaurants we can find. Yep, I know...lazy.
My cooking triumphs
I can make the annual Disney BBQ taste good and I don't like game. (my daughter named it the Disney BBQ...Bear (pooh) Rabbit (Thumper) Venison (Bambi).
My cooking tragedies
I was cooking Spaetzle and my sink was so full of stuff I could not drain it. Not wanting it to overcook I pick up the pot and hurried upstairs to drain it in the bathroom. I slipped on the stairs and got 3rd degree burns on my arms. I always clean out the sink before I start any pasta now.
Recipe Reviews 11 reviews
Stuffed Breast of Veal
for those who mentioned bone it should have stated that the veal should have been boneless. I find the oven temp of 400deg for 3 1/2 hours too high. then another 1/2 hour !!! Reduce temp to 325 after 1/2 hour. you will get better results.

4 users found this review helpful
Reviewed On: Sep. 24, 2011
Roast Sticky Chicken-Rotisserie Style
Can't beleive this got so many rave reviews. I worked in resturants where we cook rostisserie chicken and they never were cook for more than 45 min. 5 hours of cooking just dried out the poor thing and it is way too salty. Oh well, i guess every one has dif taste buds. It you really want it resturant style do not use a 4 pound bird. We use much smaller birds in resturants. and cook faster aand higher.

6 users found this review helpful
Reviewed On: Apr. 4, 2011
Mushroom Risotto
this is not rissotto. Is is a nice mushroom rice but real rissoto does not contain milk. The creaminess comes from the starch in the rice.

46 users found this review helpful
Reviewed On: Jan. 15, 2011
 
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