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    Dorie's Lori

    Member since Oct 2005

    Chef #249519

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    About Me


    First question ? who?s Dorie? Well, she's my mother, and I love her dearly, though she had little to do with my interest in food. See, I just had to come up with a Zaar name, and my little-used ebay moniker popped into my head.

    I love the 'Zaar and find so much inspiration from the recipies and the friendly community. I love to read recipes and cook, and I am often "creating" dishes. Sometimes I read a bunch of recipes about whatever I have in mind, and do things the way I think I would like them. Unfortunately, I usually don't measure, which is too bad, because they often come out great, and I would like to share them. Now that I am hanging out around the 'Zaar, I expect to be measuring more!

    About reviews - I often don't follow recipes exactly. I look forward to writing about my experience/alterations, though I might not give a rating if my "altered" experience is not a fair assessment of the original recipe. I often find the star rankings difficult, but on the new Zaar, they seem to be assigned values, so I plan to use them. And, I want to add how helpful I have found other peoples reviews - I always read them when available. That's what makes this site so helpful! (Second besides the community.)

    I'll write more about myself some day, and my wonderful relationship with food.

    OK - it's someday - 2 things come to mind.

    My favorite way to spend my birthday is to cook and invite people over (if only the house would clean itself - I don't have TIME for that!)

    I like Cook's Illustrated, and often refer to that while cooking. Sort of like my cooking bible, the first place I look, as a reference. Although, I do not think they are the final word in things. Hey - and now, the Zaar is the first place I usually look :-)

    Another is that I like to eat everything, but I generally (doesn't that mean >50%) cook healthy. So far, this has meant looking for whole grain recipes, or taking other recipes and making them whole grain. Sometimes with mixed results.

    Various musings:

    I'd like to write a cookbook (and get rich from it, too.) I bet lots of people here feel that way. Truthfully, it sounds like a LOT of work. Especially as I am too lazy to measure things. LOL

    I found a pet peeve - incremental product downsizing! Wreaks havok with recipes, and it is so cheap and annoying to destroy standards.

    Here is another peeve: the variable heat (capsaiasin?) in jalapenos! Why are some so hot, and the next one is so mild??? It is so hard to control the heat in dishes that way. Just can't tell from the outside. Well, Grrr...


    I played Pick-a-Chef Fall '06, and now I get to display these fun banners!

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    Favorite Foods

    Usually, whatever I am eating at the moment.

    Things I get passionate about:
    Southeast Asian Food, like Larb.
    Other strongly-flavored foods
    Bread and Butter - crusty, like Iggy's, though I really prefer a good whole grain bread.
    Home-grown Tomatoes
    Soups - one of my favorite things to make
    Umami -
    And, last, but certainly not least is CHOCOLATE. I prefer eating it most as chocolate, rather than cut with butter, air, etc. 65% usually, though I like milk chocolate, too.

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