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    geodern

    Crossville, TN

    Chef #140275

    Crossville, TN

    Joined: May 05, 2004

    My Journal

    New Topic Scrapple problem in Cooking Q & A

    "I make a simple home made scrapple using breakfast sausage and stone ground cornmeal. I use 1# sausage to 1 cup cornmeal to 4 cups of water, cooked for 1 hour. When I go to unmold it to slice and fry. it wants to come apart. I "m afraid if I use less water it might crumble. How can I tighten it up for slicing?

    Thanks in advance for any suggesti..."

    May 21, 2011 on Food.com

    New Topic canning peppers in Canning, Preserving and Dehydrating

    "I have a question about a recipe I got for peppers. It call for 2 qts. of corn oil to 2 cups of white vinegar...."

    Oct 14, 2010 on Food.com

    About Me

    I'm a retired cop who always wanted to be a chef. I have done all the family cooking since I was about 20 and I still enjoy it. One of my sons has a bachelors in Culinary Arts from Johnson and Wales and I live vicariously through him.
    I cook mostly from feel. It's hard for me to follow a recipe exactly as I always seem to add my own touch. I guess that makes me feel more like it's mine.
    As for specialties, I don't really have one. My barbeque is pretty good but I guard the sauce recipe, preferring to give out the sauce rather than the recipe.
    My wife only likes plain food, the simpler the better, where I like to fool around with stuff so it's a little different each time. But yet we're still crazy about one another. Go figure.

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