Don Profile - (13807175)

cook's profile


Home Town:
Living In: Barrie, Ontario, Canada
Member Since: Sep. 2008
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Indian, Italian, Southern, Kids, Quick & Easy, Gourmet
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About this Cook
I will stop short of ranking myself as an expert cook....because I've seen expert cooks. However I am ranked, I know that I know my way around a kitchen and am finally capable of blending flavours on my own to create my own dishes that I never thought possible...a good feeling for sure
My favorite things to cook
I'd have to say that pizza rates right up there. Home made, start to finish. Fun for all ages, and very likely my most enjoyable family meal.
Recipe Reviews 15 reviews
Cream Corn Like No Other
It was good. I was a tad taken aback at how different it was from the canned version. But GOOD different. I found it a little thick after the recommended time. I added some water and it quickly smoothed out to my desired consistency. I will make it again for sure.

1 user found this review helpful
Reviewed On: May 26, 2014
Homemade Hamburger Buns
Nailed it! Finally. Taste, texture, size, shape...everything!! The one and only change I made was to pre-toast the sesame seeds. Chef da bomb! Update: I've just completed my third crack at these buns; A+++ . Consistently perfect. I grind my own sirloin and a quarter pound patty is a good match for each bun (there's 8 - each weighing 102 grams). Two pounds of beef gives me 8 patties....perfect!! P.S. These bad boys freeze well, but not for long. They will only do you a couple days otherwise.

1 user found this review helpful
Reviewed On: Dec. 22, 2013
Sweet Restaurant Slaw
This is a relatively familiar recipe for me but still remains a favourite for everyone I prepare it for. I also scale back the sugar a tad, sub the oil for a couple dollops of sour cream, white vinegar for white wine vinegar, add a Tbsp of Dijon mustard and the juice from 1/2 lemon and a few shakes of Franks (I did say relatively I think the moral of the story is that using the staple ingredients is key, but mess with 'em as you like. Thanks for the recipe Sandi!

3 users found this review helpful
Reviewed On: Sep. 2, 2013

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