cook's profile


Ron
 
Home Town:
Living In: Saint-Lazare, Quebec, Canada
Member Since: Jul. 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Asian, Mexican, Italian, Quick & Easy, Gourmet
Hobbies: Biking, Walking, Reading Books, Music
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About this Cook
My career is indirectly related to my love of cooking. I'm in Sales in Wholesale Food Distribution. We're the guys who sell fish, seafood, meats, poultry, game to the restaurants, caterers, hotels, hospitals, retailers, etc. Unfortunately it's usually in bulk and my fridge/freezer are not very large which would allow me to take advantage of the wholesale prices.
My favorite things to cook
Essentially, I really rediscovered my love of cooking upon discovering the Allrecipes web site. I love to try out new, different, unique recipes that come across the site. I grew up in a family where meals were unfortunately a little repetitive and bland. I love to impress people, (my son included) with my meals. I've discovered the "Healthy" section of recipes on the site and use it to produce low(er) calorie mains for my girlfriend - she loves it!
My cooking triumphs
An absolutely incredible cream soup made with smoked gouda cheese.
Recipe Reviews 418 reviews
Hummus and Prosciutto Wrap
My girlfriend says it's the best wrap she's had & gives it a '5' - I give it a '4'. For sure, the proscuitto tastes better cooked up over raw. Overall, a very tasty (love hummus) and easy to prep wrap.

2 users found this review helpful
Reviewed On: May 19, 2012
General Tsao's Chicken II
Excellent!!! - quite labour-intensive but well worth it. Only changes - 5 spice added (cause I love it) and doubled the sauce. Had with Chinese beer....what a meal!

1 user found this review helpful
Reviewed On: Oct. 27, 2011
Flank Steak with Horseradish Sauce
To start, BBQ was put away for the season so I used the old iron skillet - super hot to sear and then into the oven 350F to finish. Couldn't find Flank - closest they had was Angus AAA flap (known as Bavette here in Quebec). As far as I know - the two are close (flank/flap). Girlfriend gave it a 10*....I found the horseradish sauce to 'die for' but the meat - way too tough. This may be due to the method (although regular steak done this way is never tough) or the cut - flap = may need much more prep. Next time I'll try to do flank on th BarBee like the recipe calls for.

1 user found this review helpful
Reviewed On: Oct. 26, 2011
 
 
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