Doc Simonson Profile - (13116299)

Doc Simonson

Doc Simonson
Home Town: St. Peter, Minnesota, USA
Living In: Minnesota, USA
Member Since: Jan. 2009
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Middle Eastern, Mediterranean, Gourmet
Hobbies: Gardening, Camping, Hunting, Reading Books
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May 19, 2015 3:22 pm 
Updated: Jun. 7, 2015 10:58 am
My daughter and I went to see Avengers: Age of Ultron today. It's a pretty darned good movie, I think. At least I'm fairly sure. I missed a lot of it because of four small children, a mother who had little control over them, and my thought processes which were flashing between pettiness,… MORE
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From The Blog:  Learning To Cook
Chef John's Bagna Cauda
About this Cook
I'm old and smelly, kinda like a really good salami with that really nice white mould all over it.
My favorite things to cook
Meat, carbs, meat, carbs, meat, carbs and did I mention meat?
My favorite family cooking traditions
Drop a plate of Pierogis and sausages in front of me and watch my eyes glaze over in pure joy.
My cooking triumphs
Schweinebraten mit Knoedel und Krautsalat. Also Edel Hirsch Gulasch was very nice. I make killer Spaetzle and Knockerl also.
My cooking tragedies
There aren't enough electrons in cyberspace! :) Actually, the tragedies usually involve well intentioned creativity out of control.
Recipe Reviews 51 reviews
Mushroom Matzo Kugel
I like this recipe! It's got so many of my favorite things. All that it was missing was garlic, so I added that to this recipe. I served it with a cannellini bean salad. The texture was really creamy, and the flavor quite earthy and mellow. I'm sure that replacing the olive oil with duck schmaltz might have helped! I don't think I would have missed the garlic had I not added it. I will make this again. It makes a very quick meal if you throw it together in the morning and bake it when you get home from work.

2 users found this review helpful
Reviewed On: Mar. 13, 2015
Stout Skirt Steak
This was pretty good. As promised, the steak turned out juicy and slightly sweet, but the vinegar gave it a nice counter point. I cut back on the hot sauce because my wife can detect a single peppercorn waved over a vat of food. I wish I hadn't. A teaspoon of Sriracha wasn't even detectable. Go for the full tablespoon. A teaspoon of red pepper flakes might have been good too. I tried reducing the marinade to use it for a finishing sauce, but the vinegar really comes through. I had to be very sparing with it, but it was still tasty.

1 user found this review helpful
Reviewed On: Mar. 7, 2015
Easy Fresh Corn Fritters
You have to be careful mixing this one. The flour and egg yolks would really love to make an unusable lump of dough in the bowl with the corn, salt, pepper and cayenne. Fortunately, I used frozen corn and the little bit of moisture from that was enough to turn the dough lump into a smooth paste. The stiff whipped egg whites folded in nicely and the fritter had a really nice loft. I used to work in an old Chinese take-out restaurant, and the smell of these frying reminded my strongly of egg foo-yung. The flavor was pretty good, and the fritters developed a nice, thin crust. Not crunchy, but there was texture. I wish I had some scallions to slice and add to the fritter batter. I did add about 2 tablespoons of fresh, chopped dill weed, and a 1/2 teaspoon of garlic powder (too lazy to mince 2 cloves). Overall, we liked this recipe.

1 user found this review helpful
Reviewed On: Mar. 7, 2015
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