The Ducks Guts' Profile

From: Melbourne, Vic Australia

Joined: March 26th, 2010

About me: Just in case my mother finds this website, I don't buy all my cookbooks new. A lot are second hand from garage sales and op shops. One of my favorites is a 1960's high school cookbook from Malaysia bought from a garage sale. I use to love the Time-Life Good Cook series and the Food of the World series, but I haven't had a lot of success cooking out of them. They are wonderful to read tho', so they are still in the bookshelves, and not relegated to storage.

Favorite cookbook: Thai Food by David Thompson

Lentil Soup from A Month in Marrakesh

A good plain soup which made a large potful. I made it with water, not stock, and it still worked, which is always a good sign. read more >

recipe reviews (154)
book reviews (14)
useful review votes (56)

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The Ducks Guts' Reviews

154 recipes reviewed. Showing 151 to 154Sort by: Book Title | Date | Rating | Recipe Title

The Top One Hundred Pasta Sauces

By Diane Seed, Robert Budwig
Ten Speed Press - 2004

Comfort food, easily made in emergencies, and cheering to eat. This is the type of recipe you only have to make once, and after that you can make it from memory with subsitutions. I always brown the sausages first, just because we prefer them that way and certainly don't skin them.

useful (0)  

Delicious, easy and quick to make. I make this recipe as it is, no substitutions or change in the method - it really is a good recipe.

useful (1)  

Vefa's Kitchen

By Vefa Alexiadou
Phaidon Press Inc. - 2009

Good, despite having a 1/3 teaspoon of smoked paprika added in by mistake, as well as the allspice (bottles look identical to each other). Took 3 hours at 80 C (trying out the low temperature cooking method). Quinces are scary to core, so cooked them in the microwave first for a couple of minutes so that the knife wouldn't slip on the hard flesh.
Forgot to say that I also added in the quinces as the same time as the meat. From past experience, quinces can take longer then you expect. I also used ghee instead of butter - butter tends to burn when browning meat, I find, but that is probably the cook.

useful (1)  

Vegetables (The Good Cook Techniques & Recipes Series)

By Time-Life Books
Time-Life Books - 1979

Lovely light soup. The lemon juice is essential and the chicken stock must be real - no stock cubes. Use a gentle heat or the microwave to re-heat.

useful (1)