LoriMD Profile - Allrecipes.com (15893503)


Home Town: South Bend, Indiana, USA
Living In: Somerville, New Jersey, USA
Member Since: Nov. 2011
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Low Carb, Healthy, Vegetarian, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Knitting, Gardening, Reading Books, Music, Painting/Drawing, Charity Work
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About this Cook
Hello Fellow Foodies! I'm not sure what to put here, so I'll start with the basics: I'm 46 years old, happily married for over 20 years to a man who is not just a great husband...he's also my best friend. Cooking is one of the things we enjoy doing together and it's a lot of fun to prepare a special meal together, then sit down to enjoy the end result! We have been blessed over the years with wonderful children...all four legged and furry! I'm a professional dog trainer and animal behaviorist. We also breed AKC Labrador Retrievers. I found this website when I was scrounging around on the internet looking for a new way to fix a couple different things. I really enjoy experimenting with new cooking and baking methods and new tastes, etc. I've never met a recipe I didn't tweak! LOL
My favorite things to cook
Woah, this could be a lengthy list! I'm really very lucky to have inherited the cooking talent gene from both of my parents, especially my Mom who I am still in awe of. The woman has magic hands in the kitchen and I love fixing the recipes that she made when we were growing up...that's real comfort food! What are my favs? Hmmm...depends on the day and the reason I suppose! Like today for instance, I woke up with the notion in my head that it's a good day to bake some bread, so that's what I'll be doing when I'm done here! I love to bake, and I really enjoy making complicated things that take a good deal of skill and time. If a dish is going to teach me a new skill set then I'm definitely all for it! I remember the first stir fry I ever made...I ended up buying a top of the line wok, 3 cookbooks on the subject and I went berserk in the local Asian Food Market! I do nothing at half measures and I love to cook for a crowd! :)
My favorite family cooking traditions
Both my family and my husband's immigrated to the US from Poland, and part of my family came from Germany, fleeing from the wars in all cases. So we are all big into the "meat and potatoes" traditions that come from our heritage, though we all do our best to keep things a bit healthier than our Euro Ancestors. We all share recipes, and my Mother In Law has a terrific cookbook collection...pick a single main ingredient and ask her to find you a recipe for it, and she's got her "encyclopedia cookery" right there! As much as we all enjoy cooking and then sitting down together to enjoy the fruits of our labors, I have to say that family meals are my favorite traditions. My brother, who is also a fantastic cook, and I are conscious of the tradition and we always make time when the family is in one place to plan and serve a traditional meal at least once! Baking is also a huge deal for both families, and I really enjoy making the old recipes for ethnic favorites!
My cooking triumphs
Rather than point to any one particular dish or meal or story, I have to say my biggest triumph is that I just knew how to cook without practice or help really. My Mom was way more than willing to teach me, but I just wasn't that into it in my teens. By the time I was out of the house, my Dad was convinced that I'd probably poison my first dinner guests! Actually it was indeed a "triumph", that first meal...and I just knew what to do instinctively I guess. That's why I thank my genetic makeup because I never tried to learn! Anyway, that first meal? I made Cornish Game Hens with stuffing, and all the "meat and potatoes" sides that go with it. There were no leftovers, and everyone raved over the meal. Best of all...I poisoned nobody. Good thing my Dad was wrong, since he was one of those first dinner guests...brave man!
My cooking tragedies
The only "tragic" experience that comes to mind for me, is the time that I nearly sliced off the tip of my right index finger when the brand new bread knife I was using to slice a baguette skittered across the top of the crusty loaf and suddenly there was blood everywhere. I was home alone of course! My hubby and brother showed up directly, thank goodness. They got me to the hospital, got my finger stitched back on and up, plus we got back in time for me to finish the meal I was making... the only casualty being my loaf of bread. It was totalled! Ah the memories! LOL
Recipe Reviews 6 reviews
Simple Fried Morel Mushrooms
Perfect recipe for cleaning and frying fresh morels! Do not fry in butter unless you're willing to change the butter after every panful. Hot oil & fast frying to retain moisture!

0 users found this review helpful
Reviewed On: May 24, 2015
Egg White Sugar Mold
This is a good primer for people who are beginners in sugar crafting. The thing is, that depending on what you're making, what time of year it is (temp and esp humidity in your kitchen will always make a difference!), and most importantly what works best for you specifically, you will find that with time and practice you will understand what works best for you with regard to ingredients and the quantity of each. For instance, I've been working with sugar molding for many years. I've made these eggs in different sizes, and I've made countless decorations for cakes and so forth. What works for me depends on what I'm making; the size, the texture I want in the finished molds, color, and how stable the pieces must be when they are finished. In the case of these eggs, I do want the sugar granule texture to show, so I use half regular sugar and half superfine. If I'm making letters, numbers, or flowers and other small cake decorations I use all superfine or half super and half powdered. In any case I never use egg whites. I prefer using meringue powder and water mixed to the consistency that is right for me. It makes for a stable "glue" with no variable consistency unlike egg whites. I suggest using food color pastes versus liquid color. It's definitely more true to color, takes less amt, and is buildable up to very intense, vivid shades. Use the ratios of sugars to liquids above as a guide, you can always add more of anything as you get a feel for the work. Build color slowly.

2 users found this review helpful
Reviewed On: Mar. 5, 2015
Dave's Low Country Boil
For shellfish purists there is nothing better than a good old "Boil"! Both the dish's name and a fun family &/or friends event all in itself, a Boil can be anything you want it to be, really. For instance. we enjoy all types of shellfish, so I always throw in a couple different varieties of steamers (clams in the shell...TIP: If the clam shells don't pop open when cooked, do NOT eat them), and I always add extra crab claws since these are a real big favorite. I go a step further by adding lobster claws as well. I prefer to use the Old Bay Seasoning in bags...2 or 3 is about right for a big lobster sized pot, which is about 2 to 3 times larger than the dutch oven size most folks have in their set of cookware. I add a couple of lemons; halved; I give ea half one good squeeze and throw it in the pot. When you're doing corn & potatoes altogether lemon might not be to your liking; it's all about your personal taste. For a big group I put out a good sized sauce pan of drawn (melted clarified) butter, with a gravy ladle and small ramekins for self serve along with a good size dish of lemon wedges. A bottle of tobasco will be welcomed by some, particularly if you're doing crawfish. I usually skip the sausage, as we prefer to grill some brats separately. If you've never done a Boil before, don't worry! Try not to overcook your shellfish; the rest takes care of itself! Let everyone take turns at the ice cream churn for a simple yummy dessert!

6 users found this review helpful
Reviewed On: Feb. 27, 2012

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