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    Doug Mc

    Chesapeake, VA

    Chef #822358

    Chesapeake, VA

    Joined: Apr 21, 2008

    My Journal

    Reviewed Asian Pork Kofte With Sweet Limed Slaw

    "The combination of the red pepper and star anise was a good flavor for the pork kofte (kefte). Five spice powder would be a good substitute and somewhat easier to find--grinding the star anise was somewhat difficult. The slaw went well with the meat."

    Jan 10, 2013 on Food.com

    Reviewed Barbecue Tri-Tip Marinade

    "This marinade produced a very juicy roast with our 4 hour dunking. As per Nado2003, we reduced the soy sauce by about half. The flavor was well-balanced and well-done overall. We cooked the 1.5 pound tri-tip with indirect heat on the grill rather slowly. Using our thermometer probe, we cooked the meat to an internal temperature of 150 and it wa..."

    Jul 28, 2012 on Food.com

    Reviewed Ice Cubes

    "An hilarious recipe. (On a serious note, it you want more transparent ice, start with hot water--less gas is held in hot water compared with cold water). The only better recipe would start like this: Step 1: find a glacier..."

    Jul 20, 2012 on Food.com

    Reviewed Asian Salmon Noodle Salad

    "Having lost our A/C at the height of a heat wave, I was looking for a good meal with little cooking. This fit the bill very well and has a nice flavor profile. Did substitute sliced water chestnuts for the canned corn as I had none in the pantry."

    Jul 8, 2012 on Food.com

    Reviewed Balsamic-Glazed Cracked Pepper Salmon - Clean Eating

    "Good flavor, easy preparation but one caveat: with high heat, the vinegar-honey mixture will very rapidly reduce and caramelize, so you need to watch the food and not the clock."

    Jul 1, 2012 on Food.com

    Shared Recipe Creamy Tofu, Scallop, Cucumber and Dill Chowder

    "the tofu in this chowder provides a richness surprisingly similar to that of cream without the fat and calories. You and your guests will never know!

    Source: Gourmet Magazine, 1992"

    Jun 18, 2012 on Food.com

    New Topic Question:Tajine De Crevette - Moroccan Tiger Prawns (Shrimp) in Cooking Q & A

    "Tajine De Crevette - Moroccan Tiger Prawns (Shrimp)

    Recipe lists shrimp as "cooked and peeled" but is cooked ANOTHER 5 minutes. Recipe cautions not to overcook shrimp--it will cook COMPLETELY in about 5 minutes. Perhaps, recipe should read "peeled a..."

    Mar 4, 2012 on Food.com

    Reviewed Tajine De Crevette - Moroccan Tiger Prawns (Shrimp)

    "A nice, bright blend of flavors. I expected cumin and/or coriander and next time I would add about 1/2 tsp each of these (or ras al hanout) for more north African leanings. Recommended!"

    Feb 28, 2012 on Food.com

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    About Me

    As a practicing family doctor for over 40 years, I have seen the impact of malnutrition in all its forms, most often a profound excess of calories--we dig our graves with our knives and forks--which I seek to help both personally and professionally.  We only get one chance at life and good nutrition needs to be a central focus.  Mens sana in corpore sano.

    Favorite Foods

    Love spicy and flavorful foods without blowing my head off.

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