Peregrinus Profile - (187103324)

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Member Since: Dec. 2012
Cooking Level: Expert
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About this Cook
I love cooking; I read cookbooks like other people read novels. I don't consider myself especially creative, but I know how to read and write a recipe, and I understand basic substitutions. I would consider myself an 'expert' cook, insofar as I have mastered most cooking techniques, though I must admit that I have never been able to poach an egg to my satisfaction.
My favorite things to cook
Meat! Chicken, pork, beef, fish, pronghorn, caribou, venison, bison, bear. I love it all. I'm not huge on sweets, so I don't do too many cake/cookie/dessert recipes.
My favorite family cooking traditions
Totally self-taught. I grew up on a steady diet of boxed Mac and cheese and hot dogs. It wasn't until my mid-twenties that I decided to change the game. I bought a clay pot and I've been unstoppable ever since.
My cooking triumphs
People come for miles for my pot-roasted meat. (Hint: pressure cooker!). I'm also a champ with chicken dishes and any kind of tenderloin around.
My cooking tragedies
Why can't I poach a flippin egg? Why?? And why can't I make decent hash browns? I have tried and tried, and these two dishes will, apparently, forever elude me.
Recipe Reviews 2 reviews
Pesto Chicken Florentine
A bit bland. Not bad, just sort of heavy and one-dimensional. I used Knorr brand alfredo. The only things I changed were: I added about 1/4 cup sliced, sun-dried tomatoes for a little brightness. And I did not follow the instructions to saute the garlic over medium-high heat for one minute. I prefer that my garlic not be reduced to bitter, burnt little pebbles. (Put the EVOO in a cold pan along with garlic, and bring up to heat.) The amount of spinach used was laughable. Double it, at least.

5 users found this review helpful
Reviewed On: Mar. 21, 2013
Broiled Tilapia Parmesan
I made it exactly as indicated. Nice, easy, good flavor. Next time I will use half of the butter required, as there was a lot of unneeded fat left in the broiler pan. Goes well with fresh steamed veggies or salad and herbed rice.

2 users found this review helpful
Reviewed On: Dec. 1, 2012

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