Robert B. Brumfield Profile - (16369240)

cook's profile

Robert B. Brumfield

Robert B. Brumfield
Home Town: San Antonio, Texas, USA
Living In: Spring City, Tennessee, USA
Member Since: Sep. 2010
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Frying, Slow Cooking, Mexican, Italian, Southern, Quick & Easy, Gourmet
Hobbies: Gardening, Hiking/Camping, Boating, Wine Tasting
Recipe Box 2 recipes
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Me and my dog 'Bud'
About this Cook
I live on a houseboat in the beautiful mountains of Tennessee with my dog..Bud. My boat has a small galley, but I still manage to turn out some killer meals. I have a grill on the front deck of my boat and there are times where it has not been cold for a WEEK !!! I even fry bacon in an iron skillet right on my grill...why heat up the boat ? Plus it drives all the folks who are fishing nearby crazy !!! It is a wonderful life.
My favorite things to cook
Grilled chicken King Ranch Chicken Peach Cobbler Crab and Shrimp Salad
My favorite family cooking traditions
Every Sunday my father would put a big pot of pinto beans on the stove and let them cook all day.
My cooking triumphs
Preparing a full Thanksgiving and Christmas meal for 20 to 25 folks. After a few glasses of wine to calm me down I pulled it off without a hitch and got rave reviews. It was a rewarding experience. Organization is the key.
My cooking tragedies
I prepared lemon bars for all the neighbors in the cul-de-sac and passed them out in nice containers. One of the neighbors asked as nicely as she could.." Robert...did you use any baking powder in this recipe?" I replied .."why yes"....and she asked ..."did you check the date?" When I looked at the date I was horrified to see that it was 6 years old !!! I have since learned the importance of FRESH baking powder !!! They were like dog chewies.....a word to the wise...ALWAYS sample your product before passing it around !!! YIPES !!
Recipe Reviews 4 reviews
Southern-Style Buttermilk Fried Chicken
This was excellent !! I found that if I leave the chicken out after coating for about 30 minutes or so the batter clings MUCH better and you don't lose any in the oil which causes burnt crumbs and shortens the oil's life. I have started using Canola oil which really seems to handle high temps without smoking. After 40 years of frying chicken I think I have it took a LOT of trials and errors !!! You don't even want to HEAR about my first batch of fried chicken....let's just say I found out that you can't fry even SLIGHTLY frozen chicken. It mat be pretty and brown on the outside but........use your imagination !!!

21 users found this review helpful
Reviewed On: Nov. 14, 2010
Kielbasa with Peppers and Potatoes
I think I would use a cup of beer to simmer my sausage in and skip the oil. You will cook out enough oil just from the sausage itself. I think I would add an onion as well. You can't go wrong with this combination !! Happy first day of Fall !!!

0 users found this review helpful
Reviewed On: Sep. 22, 2010
Cooks I Like view all 1 cooks I like
Cooking Level: Expert
About me: I live on a houseboat in the beautiful mountains… MORE

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