David Robinson Profile - Allrecipes.com (18778304)

cook's profile

David Robinson

David Robinson
Home Town: Nashville, Tennessee, USA
Living In: Denver, Colorado, USA
Member Since: Jan. 2004
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Asian, Indian, Mediterranean, Healthy, Vegetarian, Gourmet
Hobbies: Gardening, Hiking/Camping, Biking, Photography, Music, Charity Work
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Deb B. and Frank
S/O Artwork
About this Cook
Born in Virginia on an island called Chincoteague. Raised in Tennessee through college then moved to Atlanta. Been living in Denver for twenty years now.
My favorite things to cook
Asian has to be my favorite plus look at Asian people and their body types. It's delicious and obviously healthy. Thai and Vietnamese are my first choice.
My favorite family cooking traditions
My mother was old world Italian, I was raised on Spaghetti, Ziti, Lasagne, Gnocchi and bread. Ragu was her best friend in the kitchen. Looking back she wasn't a very good cook (sorry Ma) of course I have 5 brothers so I think that explains a lot. I think that became my inspiration to cook, just wanting to eat new foods.
My cooking triumphs
My Italian stuffed shells. Stuffed with different Italian cheeses, capicola, pancetta and sausage. So far it's been my secret.
My cooking tragedies
Baking breads in Colorado. The altitude here is challenging. Any scratch cake I make deflates in the middle and sinks. They taste good but look awful. I always double the frosting and pile it in the middle to compensate.
Recipe Reviews 12 reviews
Ginger Veggie Stir-Fry
Awesome, I added about 2 tablepoons of ginger since I really like the fragrant spiciness and I wanted a little heat so additionally I added 1/4 teaspoon of chipotle powder. I wanted this as a main course so first I sauteed some thinly sliced chicken strips over high heat to get them browned and slightly cripsy in 1 teaspoon of canola oil. I used the vegetables listed since I like them all and added a few crimini mushrooms. 1/4 cup oil seemed a little much so I removed about a tablespoon, perfect. I added the oil and the vegetables and cooked them over high (not meduim) heat to get them slightly browned but still crunchy. I mixed the soy sauce with the water then added the cornstarch and mixed it until it was smooth and added this last so I could control the thickening since I knew it would thicken relatively fast. When it was done (about 20 seconds) I removed it from the heat and salted to taste, I probably used about 1 teaspoon since the soy sauce was salty. Served it over brown rice and it was darn tasty. Definately will be making this again. Oh yea, I used about 4 cloves of garlic, love the taste. I sauteed them first to get them a caramel color then added the vegetables.

4 users found this review helpful
Reviewed On: Sep. 28, 2011
Classic Macaroni Salad
Well I went ahead and made this according to the author after reading the reviews saying it was to sweet because I tend to like savory things sweetened a little. This was disgustingly sweet to the point of tasting like it was a macaroni dessert. Everything else was ok but the dish was ruined due to the sugar content. I'd start with a few tablespoons maybe up to 1/4 of a cup but the original amount was WAY to much.

93 users found this review helpful
Reviewed On: Sep. 6, 2010
Exquisite Pizza Sauce
This comes about as close to perfection as any pizza sauce i've ever tasted and i'm old school Italian. Please do not variate or omit any ingredients you'll lose the "exquisite" flavor this sauce imparts. I read a review that said they ommited the anchovies and the sauce was to sweet. Anchovies give this a salty balance against the honey sweetness. The odd thing was this was voted a top review, people please! I could eat this with a spoon as is, it's just that good. In my 50 years of life this is the best pizza sauce i've ever tasted. (yep, it's THAT good)

99 users found this review helpful
Reviewed On: Aug. 8, 2010
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