GabeT Profile - (14131114)

cook's profile


Home Town: Vancouver Since 1957, British Columbia, Canada
Member Since: Jun. 2012
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Nouvelle, Mediterranean, Healthy, Quick & Easy, Gourmet
Hobbies: Photography
Recipe Box 0 recipes
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About this Cook
I am now retired and have a little extra time to experiment. 20 years ago my cookbook, "The Biggest Crock" was published and I'm in a constant flux to update it with many new and tried recipes. Never seem to get to a satisfactory completion, though.
My favorite things to cook
Favorites? Food! I'm willing to try and cook everything that isn't still moving. But preferences are pork, beef, prawns, stews, and shellfish.
My favorite family cooking traditions
My background is Hungarian, so much of my cooking is based on what I learned from my Mother and Grandmother. Most of the food is spicy, fattening, and delicious. I also spent time in 36 other countries that have added to the influence of my cuisines.
My cooking triumphs
There have been a few, but my greatest triumph is when I cook something new for family and friends and they ask me for the recipe.
My cooking tragedies
At age 18, my first time away from home at College, I tried to make a hard boiled egg. I put the water on, got a phone call, and it's hard to believe what the colour of burnt water is on the side of a pan.
Recipe Reviews 2 reviews
Quick and Easy Yorkshire Pudding
I was recently at a social where I met the chef from one of Canada's top restaurants. He suggested for the best Yorkshire pudding, fill each cup half way with a 50/50 mix of clarified butter (Ghee) and vegetable oil. The result was out of this world.

17 users found this review helpful
Reviewed On: Aug. 15, 2012
Grilled Vegetables with Balsamic Vinegar
Great recipe but I did change a few things. As we are only two of us, 8 servings was a bit much. Here is what I did: 1/4 cup olive oil, 1 tblsp each balsamic vinegar and soy sauce, 1 tspn brown sugar, pinch of salt and pepper, 2 zucchinis, half each green and red bell pepper, 2 cloves garlic, half a small onion and four mushrooms halved. Boiled five small potatoes, quartered. Pan fried potatoes in a tablespoon butter, added marinated vegetables and pan fried them for about 15 minutes on medium heat. At the ten minute point, I sprinkled a pinch of rosemary over the vegetables. Served with sirloin steak off the grill. This was a great recipe to start with but I just can't follow a recipe to the letter.

73 users found this review helpful
Reviewed On: Jun. 13, 2012

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