Catsamore Profile - (19346409)

cook's profile


Home Town: Louisville, Kentucky, USA
Living In: Java, Virginia, USA
Member Since: Jul. 2011
Cooking Level: Beginning
Cooking Interests: Grilling & BBQ, Stir Frying, Indian, Italian, Mediterranean, Healthy, Vegetarian, Quick & Easy
Hobbies: Gardening, Reading Books, Music, Charity Work
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About this Cook
My first cooking success – a grilled cheese sandwich – thrilled me! That was 60 years ago, when I was 8. Since then I've 'crafted' burgers in a Greenwich Village bar, observed many cooks and fine chefs in high- and low-brow places make magically good dishes (when I was a food trade journalist, in this country and Europe), and dabbled at cooking through two marriages and homes in this country and London. I began to get serious about my ‘dabbling’ around 15 years ago, when I developed a dish I call Super Rice. Like most of my recipes, it is unusual, unusually simple, and amazingly nutritious. I have no formal training, but I seem to have an innate sense of how this or that combination of ingredients is going to ‘work’ together. If I’m clueless, I experiment. Carefully. (I try not to waste food!) I do consult recipes, particularly for Indian dishes and others with spice combinations Americans tend to be unfamiliar working with. I’m a perpetual beginner: I learn every time I cook.
My favorite things to cook
I am an experimenter. I taste dishes then try to recreate them -- sometimes after asking the person whose dish I've enjoyed how they made it. If some were to say to me "use one (or two, or three) cloves of garlic" I'd listen, and wonder: 'What do they have against garlic?' If I use less than half a head, it's usually for something delicate such as an omelet.
Recipe Reviews 3 reviews
Chef John's Make-Ahead Turkey Gravy
First of all, this recipe's listed timings are WAY off: It says oven-cook the veggies and wings for 45-60 minutes, then cook the main mixture 'until the meat falls off the bones -- about 3 hours'. That hardly works out to 'ready in 2 1/4 hours'! Second: The recipe is wasteful -- insofar as it says 'discard all the solids' from the main cooking. Two issues here: The fattier matter is excellent food for dogs -- yours or a neighbor's. The rest -- the vegetable matter and a large share of the meat -- can be saved and combined with boiled rice (and some jalapeno or sereno pepper) for an excellent, easy-to-prepare single-dish supper. 'Hate to say it, Chef John, but this is a gravy for wimps! Its so-mild flavor is a mere hint of what, with a little more effort, it can be. After the first straining, add back as much meat as can easily be retrieved from the 'discard' bowl. And, after using a cleaver to break off the marrow-rich bones' ends, add back both bones and ends. And add in the rest of the liquid beyond the six cups already used. You may even want to gently whisk in a bit more flour while you are reducing this enhanced mixture to your desired thickness. (Keep in mind it will thicken more as it cools.) Strain again -- saving the meat for the dogs, or to be recombined w/ the veggies,and discard the bones. What you end up with is a MUCH more flavorful gravy. BTW, Don't skimp on garlic: Two cloves seldom get ANY job done. I used eight in this recipe. Dried thyme's OK, too.

4 users found this review helpful
Reviewed On: Nov. 25, 2013
Cornbread Pancakes
I've made the original version several times and have tried a couple of variations. This morning, for example, I halved the recipe and instead of using 3/4 cup of 2% milk, I used half a cup of that plus 1/4 c of olive oil. I also used 'fake butter' rather than the real thing. My fiancee, who was eating alone, said they were 'fabulous' -- as good or better than other versions I've made. Maybe because I went a little heavy on the butter, and 'lightly greased' the pan with bacon drippings. (I gave only a four rating because I think the buttermilk ingredient is an unnecessary complication: How many people just happen to have that on hand on a spur-of-the-moment 'pancake morning?)

0 users found this review helpful
Reviewed On: Nov. 18, 2012
Extreme Veggie Scrambled Eggs
I have been experimenting with simplier versions of this and enjoyed the results. One omelet I do uses just fresh muchrooms plus smoked okra -- smoked the evening before over charcoal (in a dog-feeding pay with holes punched in the bottom). You didn't mention folding the omelet. My system is to not mix the 'stuffing' into the egg but add it to one half of the top of a two- or three-egg (plus a little milk) mix when it's just starting to set up. This makes folding, after a couple of minutes over medium heat, very easy. I then cut the omelet in half to form two triangles, one for each of a couple of people. BTW, like many other reviewers, I use olive oil for nearly everything. (I buy it by the gallon, then pour it into recycled quart- or litre-sized o. oil bottles.) Much as I like the taste of butter with omelets, I find it much easier to control the oil -- to keep it from getting too hot or burning, as butter tends to do if the heat's too high. One other thing: Asthetically, I'd rather stay away from packaged shredded cheese, but the convenience it affords wins me over, as it does you.

2 users found this review helpful
Reviewed On: Aug. 31, 2011

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