Jason Poulin Profile - Allrecipes.com (187753301)

cook's profile

Jason Poulin

Jason Poulin
Home Town: Crystal Beach, Ontario, Canada
Member Since: Oct. 2012
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Asian, Mexican, Italian, Healthy
Hobbies: Hiking/Camping, Biking, Music, Wine Tasting
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About this Cook
Love to be outside enjoying what nature offers especially anything to get an adrenalin rush! All of my activities makes me hungry all of the time, which is why I love cooking (as long as I'm eating it too). My favourite thing to eat are salads, especially different variations of coleslaw. I would like to learn more about mexican cuisine, I like things spicy! Muy Picante!
My favorite things to cook
Since I began cooking about 10yrs ago, I started eating foods I use to hate such as: Brocoli, Cauliflour, Asparagus, Zucchini, Mushrooms, Muscles, Oysters, Scallops and much more! Still trying to eat Tomatoes without a sour face, but cooking with them I don't mind. My favorite thing to cook is seafood. It's light, healthy and so quick! Very powerful tasting and easy to digest as well.
My favorite family cooking traditions
Growing up my family was quite poor. My parents weren't very good cooks, but they got food on the table every night. My Dad use to be the king of leftovers; it didn't matter what was in the fridge, it was going into a frying pan. He would take ground beef, leftover green beans, rice, old mac n cheese, you name it.
My cooking triumphs
BBQ Pulled pork in the slow cooker with spicy coleslaw on the side, best meal I've ever had.
My cooking tragedies
Ummmmmm, when I started making soups I tried to make cream of potato. Instead of using 1/4cup of chicken boulion mixture, I put 1/4cup of the actual powder. A bit too salty! ha-ha. I now make soups home made chicken/beef broth, what a difference.
Recipe Reviews 3 reviews
Slow Cooker Stuffing
This was so good.. I made this perfect by adding the broth as needed. Turned out nice and crunchy but moist and delicious! I actually used most of the broth but by adding a bit at a time.

3 users found this review helpful
Reviewed On: Oct. 8, 2014
Ground Beef and Cabbage
this was awesome!! I added extra can of tomoatoes, 1/2lb ground sausage, garlic, extra onion, chilli flakes, cumin, paprika and few other spices I had around. My girl friend thought there should be water added, but that would've taken away from the flavour. I guess you could use some beef stock? She thought it was going to be more of a soup. She didn't even want to eat it but I made her and she liked it. You could even just cut up sausage and bacon and chuck it in, that'd be good! I cooked this at Low-Med and for about an hour.

2 users found this review helpful
Reviewed On: Dec. 11, 2013
Spicy Italian Deviled Eggs
I never heard of taking eggs off the heat, I find it a pain cooking boiled eggs but I love them! So I tried this technique but ruined the eggs. I suggest the same steps, but once the water starts boiling, then turn the heat down a bit and leave them for 12-15 mins. Other than that, the recipe was pretty good. If you want it spicier, put some cayenne pepper in there too!

2 users found this review helpful
Reviewed On: Oct. 13, 2012

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