Robertjm Profile - (16765837)

cook's profile


Home Town: California, USA
Living In: San Francisco Bay Area, California, USA
Member Since: Jul. 2010
Cooking Level: Not Rated
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About this Cook
My favorite things to cook
Chili, Curry, Sourdough bread. Probably lots of other things I'm forgetting too.
My cooking triumphs
Back in the 1980s, a group of white water rafters were visiting from the Soviet Union. Our outdoor company had a picnic with them, which we all made something to bring. Despite my mother suggesting they would want to try american food, I made piroshki. Took me all night as I made the dough with chilled butter! They were the hit of the picnic, and I was told they were just as good, if not BETTER, than most restaurants in Moscow!!
My cooking tragedies
Several years ago I made a Passover Roast. The roast marinated over night, and then did a slow cook in the over for several hours. As I had a hockey game to go to that night I put it out on the cutting board to cool before putting it in the refrigerator, then dashed upstairs to get my hockey jersey and the tickets. When I came downstairs the roast I didn't see the board, which confused me. Hadn't I just taken it out of the oven less than two minutes later? I went to check the oven and then noticed Glacier, our 15-yr-old Golden Retriever mix,under the kitchen table munching along intently. In less than two minutes she had grabbed the roast off the cutting board and consumed 3/4 of a 5lb. brisket!! She gave me this incredible look when I tossed the rest of the roast away. She did pay for it later as she had waaay too much protein and was throwing up all night. I've made the recipe since and it was great so the tragedy was not in the cooking, but in the dog stealing it!!
Recipe Reviews 6 reviews
Insane Oven Beef Ribs
Substituted wheat beer for read wine. Also added a few dashes of ginger, a squirt of Sriracha and about 1/4 cup ketchup. First thing is this seems way too thin. Next time I would heat it on the stove top and then add a tablespoon of corn starch mixed with a little cold water, and then let that bubble for about five minutes. Then set aside to cool down. This should thicken it a bit.

0 users found this review helpful
Reviewed On: Oct. 27, 2013
Baked French Fries I
I added a 1/2 tsp of Cayenne to the mix. Nicely spicy!! Additionally, I used a mandolin and cut them into traditional fry shape. Make sure you spread them out over a large sheet as, while mine were cooked fine, they were not crispy in the least, despite my cooking them at 450 for 30 minutes (coincided with cooking some Van de Kamps beer battered fish!!).

0 users found this review helpful
Reviewed On: Feb. 28, 2013
Tartar Sauce I
I don't buy tarter sauce at the store anymore after finding this one on the Internet! So easy to make it fresh, and a lot cheaper when you factor in the price of ingredients. I added 1 tsp of dill weed and modified the onion to use 2 large minced green onions (including the white). As for the citrus, I either use Meyer Lemon from my tree, or have used Lime Juice in the past. These additions give it an intense flavor with all sorts of layers, and not just some white stuff that goes on fish. Used it in a ham sandwich last week. Was awesome!!

1 user found this review helpful
Reviewed On: Jan. 9, 2013
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