Dave King Profile - Allrecipes.com (16013801)

cook's profile

Dave King


Dave King
 
Home Town: North Battleford, Saskatchewan, Canada
Living In: Lost In Transit, British Columbia, Canada
Member Since: Aug. 2010
Cooking Level: Professional
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Mediterranean, Quick & Easy, Gourmet
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About this Cook
I started to cook when I was 5 and worked in my first professional kitchen at 11.
My favorite things to cook
Simple comfort foods
My favorite family cooking traditions
I tend to go all out on holidays. Everyone better love turkey cuz they don't sell four pound turkeys.
Recipe Reviews 2 reviews
Awesome Slow Cooker Pot Roast
What is much gooder is just using about a half pound of crimini mushrooms (the brown ones) that have been quartered instead of the can of mushroom soup. My version of this is using a 3 lb roast, about 2 cups of water, 2-3 tablespoons of no msg beef soup mix, fresh ground black pepper, and the mushrooms as well as some potato or corn starch to thicken the gravy. Cooked on high for 4 hours. My wife is allergic to wheat flour so this has to be thickened using starch. My daughter could probably eat all the gravy this makes and more without sharing.. The roast comes out sooooo tender even with my best chefs knife which is razer sharp I cannot cut it. It just crumbles away. If there are any leftover a bit of bbq sauce and the left over meat shredded up make wonderful sloppy joes or bbq sandwiches.

2 users found this review helpful
Reviewed On: Apr. 25, 2014
Slow Cooker Sauerkraut Pork Loin
My Gran did a simple version of this using homemade kraut potatoes and various cut of pork. the potatoes are sliced thin and used almost like a crust. Layer of potatoes, then layer of pork cover with kraut then another layer of potatoes. about 3 layers for a roasting pan. Have tried it with various types of pork which is quite important to the taste. Side ribs are what seem best. Have tried with loin but just isn't quite right. Potatoes should be a russet variety. And the kraut has to be a salt cure not a wine cure. The wine cure really ruins the dish. You may want additional salt as the potatoes kill that but only after serving. Black pepper fresh coarse ground when putting together and a bit after works well. When done this really is a fantastic winter comfort food. If you like salty kraut, pork, and potatoes then try this or one of the versions you will find one that works and will never be able to make it enough to satisfy your taste for it.

22 users found this review helpful
Reviewed On: Jan. 13, 2012
 
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