Nanny Profile - (19129332)


Home Town: St Helens, Lancashire, England, U.K.
Living In: 100 Mile House, British Columbia, Canada
Member Since: Aug. 2011
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Indian, Mediterranean, Gourmet
Hobbies: Knitting, Gardening, Walking, Fishing, Hunting, Reading Books, Music, Wine Tasting
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Blog...  1 post
Oct. 16, 2012 4:12 pm 
Updated: Oct. 19, 2012 5:35 pm
Chef John - I can't find Tandoori Masala Powder anywhere either in Canada or on line.  Any ideas?  I really want to try this recipe! MORE
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From The Blog:  Nanny
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Recipe Reviews 10 reviews
Homemade Ketchup
Made this yesterday, everyone raves about it. Only thing I did "wrong" was use white wine vinegar instead of distilled, because that's what I had on hand. I forgot - used 56 oz of fresh tomatoes from the garden and cut the water to a splash. Also used 1/2 cup instead of 2/3 cup of sugar. I would like to try this again using fresh onion and garlic - just because if it comes from my garden I feel happier about it :)

0 users found this review helpful
Reviewed On: Sep. 8, 2014
World's Best Lasagna
I made this in the past, and it was very popular. This time I found an Italian deli and got their ricotta instead of using the big store cheese. WHAT a difference! The lasanga went from being good to outstanding. Even my picky grandchildren had thirds.

1 user found this review helpful
Reviewed On: Aug. 18, 2014
Bourbon-Mango Pulled Pork
Very good! The usual few adjustments and I thought the amount of bbq sauce was too much. I will use less next time, it drowned the other flavours. I'm posting because I did NOT discard the cooking liquid, I kept it, cooled and then put in the fridge. After the fat congealed I removed it, and used the broth. I used it in a pork loin chop casserole with onions, garlic, tomatoes and mushrooms (and a bit of extra salt) and it was delicious. I imagine it would be good with just about any dish.

0 users found this review helpful
Reviewed On: Sep. 8, 2013
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Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE

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