Roan Profile - Allrecipes.com (18486457)

cook's profile

Roan


Roan
 
Home Town: Howth, County Dublin, Ireland
Living In: Las Vegas, Nevada, USA
Member Since: May 2006
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Italian, Nouvelle, Mediterranean, Quick & Easy, Gourmet
Hobbies: Hiking/Camping, Boating, Biking, Walking, Fishing, Photography, Reading Books, Music, Wine Tasting
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About this Cook
(if you would like to point me to a certain recipe. I'd welcome that. roan_gavinATyahooDOTcom I'm a culinary adventurer, die hard carnivore and single father of one. As soon as my son is old enough to ~cough~ leave me to my own devices, I have a dream of traveling the world aimlessly in search of food and the culture that feeds it...and kissing the girls.
My favorite things to cook
My current fascinations are tapas and most types of peasant food. I am also in search of the perfect lemonade. I also have a fascination by recipes with less than 5 ingredients.
My favorite family cooking traditions
My brothers and I telling our mother that she doesn't need to cook so much food at holidays and eating it all regardless. Yes..long-lived tradition.
My cooking triumphs
Successfully cooking my first gourmet dinner for me mum at approximately 12 years of age. I remember making trout in a walnut butter sauce with green beans and red potatoes. I got a kiss. My next was cooking for my first serious girlfriend and getting a kiss for it. Next, I cooked for a later girlfriend and her mates at a party. I got many...kisses. I soon came to the conclusion that cooking for women is rewarding...and here I am. Hmm...there is a theme here isn't there...Sensuality and food. Go rent Chocolat, Like Water for Chocolate, and Babette's Feast.
My cooking tragedies
Overzealous experimentation in my bread machine. My other tragedies I cannot recall. I'm sure my brain has buried the memories deep enough in my subconscious as to only surface when those foods are mentioned in passing...forcing a completely unexpected reaction such as sudden dry heaving.
Recipe Reviews 6 reviews
Slow Cooker Adobo Chicken
This is a quick version of adobo. I recommend you try an authentic stovetop recipe first before a crockpot version so you can make changes based on knowing what it should taste like.

5 users found this review helpful
Reviewed On: Apr. 21, 2012
Chicken Tinola
I made this for a filipina friend of mine & she commented that it tasted good but the spinach was not something she grew up using. It was too strong a taste. Try pepper/sili leaves. She also makes this with/without the squash. It's not crucial if you just want soup now. What makes this dish distinct is the ginger , onion, & fish sauce(patis). I buy it in the asian market. Without this trifecta, you DO NOT have Tinola. Soy is not a substitution at all. Soy is a plant based product. Patis is animal based and although both are salty, soy is not multilayered in taste like patis. Maybe this is why some of you find it lacking depth when you use soy as a substitution. It's like saying a veggie burger tastes like dry aged prime rib steak. The secret of this broth is Patis. There are no substitutions unfortunately. I've had this made for me, where you dump it all into a pot to stew for a couple of hours & it tastes great. I don't even brown it. You can even substitute beef(don't brown it) for chicken, so my filipina friend tells me. I've had it & it tastes great. Btw I don't use chicken broth. I use water & season to taste(with more patis if necessary, never with more salt which is one dimensional) when the meat's done. You are essentially making a stock from scratch. It keeps the broth rich, the meat tender but the soup delicate. It's supposed to be delicate tasting but NOT bland. On a historical note, patis is the closest modern substitution for the ancient roman ingredient "garum".

283 users found this review helpful
Reviewed On: Jul. 9, 2011
Garlic Rice
Excellent. This is a go-to recipe each time I have leftover white rice. I did away with the ground pork because I rarely have it anyways. I also used half a head of garlic. I peeled the cloves and then smashed them down. It may sound like a lot of garlic but it was perfect if you like garlic. Instead of garlic salt I used what I had, which was dried, minced garlic. I had a pork chop spice mix which was high in garlic powder and black pepper so used that and added kosher salt. I also didn't have oil, so I subbed margarine. It's easy to use substitutions, and still comes out nice as a base for dishes with sauces.

2 users found this review helpful
Reviewed On: Jul. 6, 2011
 
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