Learning To Cook Blog at Allrecipes.com (11/2012)

Learning To Cook

Nov. 30, 2012 6:51 am 
Updated: Dec. 6, 2012 5:41 am
Yes, I am turning into a wimp. My body has been coddled by warm temperatures for too long, and has forgotten the frigid winters of Minnesota. It's 26F and I actually had goose bumps on my arms when I went outside. I probably should have worn a jacket, but I was only going to get a coffee and… MORE
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Nov. 29, 2012 6:08 am 
Updated: Dec. 6, 2012 5:43 am
One of the topics I threatened to... I mean promised to, write about was the basic skill of making stocks and sauces. I can't think of a better time of year to start the stock making process. Winter is the best time of year to utilize stocks in making soul warming soups. Consider this post a… MORE
Nov. 19, 2012 5:24 am 
Updated: Nov. 20, 2012 1:01 pm
It's so sad to close out a series of ideas brought to the table with a failure. It's all those cabbage leaves. They were talking to me from the counter top. "Doc! Use us up. We're succulent and ready to be transformed!" Oh! The siren call of cabbage was in my ears, and in my heart, and upon… MORE
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Nov. 17, 2012 7:12 pm 
Updated: Nov. 18, 2012 11:09 am
I was looking out over my garden the other day. It was, and still is, in a sad state. The beds haven't been put to bed yet, and the stakes and trellises need to be put in the barn. But amidst all the decay and detritus I saw some dark green. Some of it wasn't weeds either! When I harvested… MORE
Nov. 9, 2012 12:12 pm 
Updated: Nov. 14, 2012 6:04 am
I was in the grocery store just a few moments ago, looking for something to go with Spicy Tuna Fish Cakes, and as I was walking down the aisle with oils, I noticed Hazelnut oil. "I wonder what kind of vinaigrette that could make?" thought I. A small bottle was just under $12. Here's what I… MORE
Nov. 8, 2012 8:34 am 
Updated: Nov. 26, 2012 1:44 am
A big thanks to redneck gramma for the idea of how to read and interpret a recipe, and how to write a new recipe. I don't have confidence that my skills are up to writing a new recipe. I do tweak existing recipes to the point that I can say that they are my recipes, but coming up with… MORE
Grandma's and Ma's Cook Books
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Nov. 7, 2012 5:40 am 
Updated: Dec. 5, 2012 1:44 pm
First, thanks to those people who have been commenting on my blog. It makes writing a bit more fun when you know that people are reading, and thinking about what you write. In the words of Luna Lovegood, "It's like having friends." What I would like to know is, what direction in learning to… MORE
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Tags:  Hobbies, How-To
Nov. 6, 2012 5:33 am 
Updated: Dec. 1, 2012 7:41 am
This morning I made poached eggs for the first time in 30 years. You see, eggs had me defeated. I could make a good lasagna. I could bake bread. I could not poach an egg to save my life. It always stuck to the pan, or turned into a clear, bad tasting Stracciatelli. My scrambled eggs were dry… MORE
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Tags:  Lifestyle, How-To
Nov. 5, 2012 9:23 am 
Updated: Nov. 9, 2012 4:27 am
I was playing around with menus and the menu planner just now. As you might imagine I was looking through quite a few recipes. Whenever I look at a recipe, I also read the reviews that accompany. The most helpful critical and positive reviews are the most... umm... helpful? Well, I guess that… MORE
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Tags:  How-To
Nov. 5, 2012 5:32 am 
Updated: Dec. 1, 2012 7:37 am
I have been so busy with making eggs in different ways. I've hard and soft cooked eggs. I have cooked eggs in a coddler with and without delicious additions. I have soft basted eggs, which are a near relative to the glorious "Sunny Side Up" egg. This last week I finally conquered the SSU egg… MORE
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Tags:  How-To
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Doc Simonson

Home Town
St. Peter, Minnesota, USA

Member Since
Jan. 2009

Cooking Level

Cooking Interests
Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Middle Eastern, Mediterranean, Gourmet

Gardening, Camping, Hunting, Reading Books

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About Me
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.
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