Carnivore Profile - (13886317)

cook's profile


Home Town: New Hampshire, USA
Living In: New Hampshire, USA
Member Since: Sep. 2008
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Mexican, Italian
Hobbies: Fishing, Hunting, Reading Books
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About this Cook
Cantankerous curmudgeon. I figure I must have been a dire wolf in a prior incarnation. Given my druthers, I'd live on red meat, preferably beef, almost exclusively. I truly hated being a single father and setting an example by preparing - then eating (yuck) - that green stuff when my kids were young and impressionable. Well, single parenthood is a rough row to hoe for anyone under any circumstances.
My favorite things to cook
1. Beef 2. Beef 3. Beef 4. Game: moose, caribou, goose, pheasant, wild boar, wild turkey. 5. Lamb, Pork, Chicken, Turkey and other domestic meats. 6. Marinades / sauces and complimentary side dishes for meat. 7. Italian dishes. 8. Seafood / shellfish recipes and *some* fish every year or so. 9. Taters and breads, particularly on the grill. 10. Variations on that green stuff my doctor insists I choke down. 11. And lots of beef, of course.
My favorite family cooking traditions
Mother was a professional cook with both formal training and extensive New England farm cooking experience as the manager of a seasonal resort. Dinner one night might be Chicken Cordon Bleu and the next it would be a lamb stew as prepared by a farm wife whose dishes she'd admired in her youth. My father couldn't boil water. I was six when she had an extended hospitalization. After suffering MALnutrition (but not a lack of barely edible food) and wishing to avoid further torture of my digestive tract, to say nothing of preserving my few remaining tastebuds, upon her return home, my first words were "Teach me how to cook!" She did. I taught all my children to cook (insisted on it, actually, so they would all be self-sufficient in this and other domestic matters) and both my sons worked their way through college as semi-professional chefs. Now, both are far more accomplished than the old man and my first daughter-in-law is immensely grateful for her husband's abilities.
My cooking triumphs
I'm not the creative type, but I can follow recipes pretty well. Where I have developed some recipes, this was by blending / modifying those of others . . . and, oddly enough, all of these involve beef. Under my tutelage, my kids developed very eclectic palates - how many six year old children beg their parents to make dinner with beef tongue or steamed clams, etc.? To this day they are not hesitant to try or to prepare new foods, to the delight of spouses or significant others (and doting fathers).
My cooking tragedies
Pie crust. Even if you stand at my side and I copy your every move exactly - my crust will have the consistency of armor plate while yours will need to put out an anchor so it doesn't float up to the stratosphere. Cookies, cakes, breads . . . no problem, but light, flaky pastry of any sort . . . not in this lifetime.
Recipe Reviews 76 reviews
Rusty Chicken Thighs
Very tasty. I want to play with the ingredients a bit, however I can see this being on the table several times a year. I did reduce the hot Thai sauce considerably in deference to our spice sensitivities and think a single tsp will be about right.

0 users found this review helpful
Reviewed On: Aug. 11, 2014
Southern Fried Chicken Gizzards
I want to experiment with the seasoning package more ... even with the elimination of the hot sauce, it's a bit spicy for my tastes - think the pepper is the lead candidate there. However, the technique ... the Technique! Hearts & gizzards have been a favorite since childhood and my children loved them as well. Yet the tough, rubbery texture of the gizzards was always a discordant note. I'd never before heard of either boiling or deep frying this meat. Liked it before and now I'm ecstatic. Also love how it creates a nice stock for soup as well. Thank you so much for sharing this recipe, pnutmommy; it will be a staple in my kitchen plus shared with family and friends alike. Best discovery of the many years I've been visiting AR !!

1 user found this review helpful
Reviewed On: Jul. 24, 2014
Lamb Shawarma
Scrumptious ... however, one word of caution: a full Tbsp of salt seemed excessive & I scaled it back to 2 tsp. Next time I'll drop it to 1-1/2 tsp. I'm infamous for a heavy touch with salt and 2 tsp was on the borderline even for me. I took another poster's suggestion of doubling the amount of marinade and was glad I did. Also, the lamb contracted into a thicker form as it cooked (similar to hamburger patties), so I sliced it again after cooking. Next time I will also make as a wrap or bake my own pita bread; store bought pita is too flimsy for this purpose. Definitely a keeper. Thanks for sharing, jwagner!

1 user found this review helpful
Reviewed On: May 23, 2014
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