Brother Hungury Profile - (14799306)

cook's profile

Brother Hungury

Brother Hungury
Home Town: Mc Donald, Pennsylvania, USA
Living In: Long Beach, California, USA
Member Since: Apr. 2012
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Middle Eastern, Mediterranean
Hobbies: Hiking/Camping, Camping, Biking, Walking, Fishing, Hunting, Reading Books, Music
Recipe Box 2 recipes
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Food a Love Story
About this Cook
Come from a family of cooks that really enjoy other cultural cooking traditions
My favorite things to cook
whatever recipe catches my imagination regardless of how challenging
My favorite family cooking traditions
Grew up in rural Western Pa. we grew ALL our produce really miss that.My mother was a true global chef she would cook anything
My cooking triumphs
My meatloaf is amazing.Kung Pao Shrimp and tandoori chicken
My cooking tragedies
Letting my sister keep Ma's Personal cook book..My Ma's Cook book is a real life Fannie Farmer Cookbook
Recipe Reviews 2 reviews
Colleen's Slow Cooker Jambalaya
Noticed folks saying it was "soupy" and quite correct UNLESS you mix in about 2 cups of rice with your shrimp when finishing the last 30 mins or so.THEN it is Jambalaya!And a good one too.My riff was some okra hanging out in my freezer and chopped carrots.I did doubled down the chicken broth knowing rice is to be added.Oh yes I used Hilshire Farms little smokies cause the market was out of Portuguese sausage.Add rice toward the end and I guarantee you anything BUT soupy.

1 user found this review helpful
Reviewed On: Feb. 11, 2013
Good New Orleans Creole Gumbo
I made this for New Year Day and used the largest pot I have [my turkey brining pot] and followed the recipe almost to the letter with a few riffs.Was under added pressure to produce in that my Father in Law is from Mississippi and over half of my wife's extended family are from Louisiana.Was some head scratching when it was decide the guy from Pennsylvania[ME] was in charge of Gumbo.After extensive research I chose this recipe a fateful choice because it was a TOUCHDOWN!The only significant adjustment worth noting was I used Portuguese Sausage mainly because the price of andouille in absolute terms cost more than the Snow Crab legs[happened to be on sale].Don't know why andouille cost so much in Los Angeles.Also added finely chopped carrots;as said before mostly minor riffs;poached my chicken in broth,etc The Roux was critical all my Southern "Cousins" were amazed and let me know if the Roux is wrong color it's wrong :-0 but it was beyond even my inflated opion of my skills,like you my mother was such a talented cook. Chef thank you very much for sharing your family recipe more like a family treasure.. Warmest Regards "Brother Hungry"

12 users found this review helpful
Reviewed On: Jan. 9, 2013

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