WHUEBL Profile - Allrecipes.com (1652252)

cook's profile


Home Town:
Living In: Annapolis, Maryland, USA
Member Since: Feb. 2002
Cooking Level: Beginning
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Nouvelle, Gourmet
Hobbies: Gardening, Walking, Charity Work
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About this Cook
Now that my wife and I are retired, we are able to do many of the things we have wanted to do including volunteering to help others (through my free websites and through The Volunteer Center For Anne Aroundel County) and improve our large garden and fix up our home.
My favorite things to cook
Since both my wife and I are Navy brats, we have cosmopolitan tastes, having moved many, many times as youths. We are just as likely to have Golabki (stuffed cabbage rolls) as steak and potatoes, although we do tend toward cooking "normal" food most of the time.
My favorite family cooking traditions
My father, 2nd generation Austrian, contributed to my interest in foods from that area and my mother who was born and raised in Baltimore, Maryland, gave me the love of seafood, particularly from the Chesapeake Bay. We are now putting together a Family Heritage Cookbook from the many families involved in our lives.
My cooking triumphs
Written up in our hometown newspaper for cooking African foods including a Doro Wat and Injera bread back in the 60's was a springboard to various cusines - like Spanish Paella and German Sauerbraten. I especially like using kale from our garden for Portuguese Zuppa Toscana Kale Soup.
My cooking tragedies
The biggest disaster of my cooking career was trying to use turkey to replace ground beef in spaghetti with meat sauce. Yuck! The kids (we have 4) still won't let me forget THAT!
Recipe Reviews 5 reviews
Unbelievably Awesome Barbeque Chicken Pizza
Thank you so much for your recipe, Laura, because I was looking for a glazing sauce for my "Pop's Sauce" BBQ chicken and I did not know how much sesame oil to add. Using your recipe as guide, a tsp to a tbsp to a cup of BBQ sauce works great and adds a fantastic backgroup flavor to an already great sauce. Thank you so much. Bill

1 user found this review helpful
Reviewed On: Jul. 30, 2011
Tomato and Bread Soup
I made this soup yesterday using basil right out of my garden - kept having to add more and more since I didn't measure well. And I used dried parsley and no cheese. The bread was only partially stale - with some soft pieces. This is a wonderful soup if you chop the bread small enough. My wife said they were like dumplings - will dice smaller next time. And I will be using this for our Soup Kitchen for the needy with sausage or other meat. Thank you so much for the recipe.

2 users found this review helpful
Reviewed On: Oct. 23, 2009
Ciabatta Bread
I use recipes very close to this and add a sourdough starter for 1/2 a cup of the water. It works very well. But the dough must be a bit stiffer (more flour) to be able to fold the dough into a batard or a baguette.

4 users found this review helpful
Reviewed On: Jan. 9, 2005

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