bobnev Profile - (12121985)


Home Town:
Living In: Reno, Nevada, USA
Member Since: Jan. 2011
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Southern, Quick & Easy
Hobbies: Camping
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About this Cook
Retired, been cooking for 30+ years but was not my occupation, at first it was survival then became an obsession. I place more value on good tasting food rather than how it presented, leave that to the TV and restaurant Chefs but I don't set down too shabby a plate when I set my mind to it. I am not a Chef just a good cook and love to experiment and enjoy making simple hearty dishes.
My favorite things to cook
My cooking interests pretty much say it all. My favorite Chefs are Rick Bayless, Ming Tsai, and Paul Prudhomme
My cooking triumphs
Every meal when someone says "That was great" at the end.
My cooking tragedies
More than I want to keep track of....
Recipe Reviews 3 reviews
Swedish Meatballs (From a Swede!)
Very good and they are just about always served this way in Sweden, but a true Swedish meatball would be made with Moose meat. And the salt can be cut back especially if using the pork. Another Swede

2 users found this review helpful
Reviewed On: Dec. 13, 2013
Spicy Bloody Mary Mix
I have used Demitris for a long time but it is expensive, I found this to be an excellent replacement and for the sodium conscious, substitute a low sodium beef broth from bouillon. I use Better Than Bouillon low sodium and it works great. The beef flavor is important for over all taste in my opinion.

7 users found this review helpful
Reviewed On: Jun. 1, 2012
The World's Best Turkey
Have been cooking turkey this way for years, just use different seasonings, only time I have had a bad one is once I forgot to switch from broil to bake, needless to say the turkey was a little crispy. Besides the apples inside I quarter an onion and another apple and just throw in the bag around the outside of the turkey. I am going to try adding the champagne this time, it sounds like a great addition but you can't go wrong fixing a turkey this way. Don't forget to flour the bag and even with the champagne I would cut the slits.

3 users found this review helpful
Reviewed On: Nov. 23, 2011

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