Ron White Profile - (18069991)

cook's profile

Ron White

Ron White
Home Town: Mattoon, Illinois, USA
Living In: Deltona, Florida, USA
Member Since: Nov. 2004
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Healthy, Gourmet
Hobbies: Hiking/Camping, Camping, Biking, Photography, Music
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About this Cook
I'm a freelance journalist and a stay-at-home dad. I became a member four years ago while searching for Thanksgiving recipes. My wife did most of the cooking that year. She made cream cheese corn, sausage, apple and cranberry stuffing, rosemary roasted turkey and praline sweet potatoes. I immediately fell in love with the site and started using recipes to prepare meals for our Wednesday night Survivor parties. It was fun to shock our blue-collar friends with a little sophistication and some great bursts of flavor. We introduced dishes to them they'd never tried, and I learned just how great a meal can taste. There was no turning back. Though I try to be a savvy consumer, I'm drawn to the best ingredients the grocery store offers. No more frozen dinners, fast food and pizza delivery. For less than $10, I can bake up a homemade pizza that will have you sobbing in tears of joy. I can make a cheeseburger as moist as meatloaf and filled with flavor. I'm hooked.
My favorite things to cook
Meat, meat, meat. Meat is a staple on our house. We build our meals around it. But we have limited interests. I'm not much of a seafood person, and I don't do well with meat still on the bone. It's a reminder that I don't care to have. So we do a lot of boneless chicken and steaks and lots of lean pork. It can be a little cumbersome to eat the same foods each week, but Allrecipes helps me avoid that. I can make 20 different meals with pork tenderloin, hundreds of meals with boneless chicken breast and even several dozen meals using ground beef.
My favorite family cooking traditions
My mom was big on desserts, and I am, too. They're the one food that brings anticipation throughout the house. Everyone wants to know if the cookies are ready. The sweet smells waft through the rooms. Heads rise, feet shuffle. And, most importantly, tongues sing.
My cooking triumphs
My first shot at stir-fry had me on cloud nine. The best part of cooking is having the reward at the end.
My cooking tragedies
There's the bay leaves story. Early in my culinary education, I decided to load the seasoning on some homemade pizza (done with a pre-packaged crust, really). I got out the oregano and basil. Then I tossed a few bay leaves onto the crust. The wife wanted to know what was on it. She didn't look happy. I sort of had a funny feeling in my own stomach. I was reluctant to tell her. I thought I had done a great job. And it was delicious except for the two or three bay leaves each of us ate. Our tummies were a little upset. But I learned an important lesson.
Recipe Reviews 14 reviews
Black Magic Cake
This is a great recipe. But the serving size is way off. With two 9-inch round pans, they're saying there are 24 servings. That's 12 servings per pan. That means each serving is about 3/4 of an inch at the outer edge. I stack the cakes and cut the stack into 8 pieces. It's still only an inch wide. But it's twice as deep. It works out to about 600 calories for 1/8 of the double-stack.

2 users found this review helpful
Reviewed On: Aug. 17, 2013
Fluffy Pancakes
I had been using another recipe from this site. It had 4 and 1/2 stars. This recipe is twice as awesome. The pancakes are buttery and fluffy but aren't too thick. The batter is just perfect. Many other batters pour too thick, and you end up with pancakes 1/2 inch tall. These are more like 1/4 inch, and you get just the right amount of texture with a tiny bit of crunch. Then the warm, buttery, fluffy inside supplies the perfect flavor. Be sure to add the vinegar. It adds a nice flavor that is missing from many pancake batters. My only complaint is that the recipe needs to be doubled. Mine made only six pancakes. A family of four needs 10-12.

2 users found this review helpful
Reviewed On: Sep. 23, 2011
Chipotle Crusted Pork Tenderloin
It was way, way, way too spicy. My nose started running, and my eyes were watering. My wife had to cut off the rub, which turned into a nice crust, to eat it. It would be a five-star recipe with some adjustments to the spices. It needs about 1/3 as much chipotle and about twice as much brown sugar. A little dry mustard might add a little more depth to the flavor. All we could taste was fire. Did I mention that it was really spicy? I will note, though, that my recipe featured four hunks rather than two. That increased the surface area. But it wouldn't have mattered. One bite of that crust set off the alarms.

4 users found this review helpful
Reviewed On: Mar. 29, 2011

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