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Robyn Savoie
Robyn Savoie
Cookaholic & GSPointer Lover
Wisconsin, United States
Joined May 31, 2013
Advanced Cook
All star, Top Photographer, Top Reviewer, 6800 CookEatShare points

About me

I'm a classic Scorpio. Don't let that intimidate you, it just spices things up. I have two older brothers, 2 nieces and 1 nephew. Also 2 honorably adopted nieces. I use cooking and baking as form of relaxation. It helps to reset my focus and drive after a long day in the office. I love spending time with friends, getting outside with my bird dogs and cuddling with them on the couch. I'm not afraid to admit, I love collecting recipes.

Cooking Influences

"You're never to young to start cooking, so pull up a chair," my mother would say. She would have us (brothers too) stand on a chair and watch her cook. We would help as needed, different jobs depending on age. After that, it seemed to come naturally. Loved looking through cookbooks, watching various programs on T.V./Cable.

Now you know how it all started. I'm open to try anything, except Sushi. It does not appeal to me. My favorites are Asian (Thai, Japanese and Chinese), some Vietnamese and Korean; Mediterranean (Greek, Italian & French); last but not least Latin.

I spend time with my friends going out to lunch/dinner. I have no problem with some of the commercialized outfits, but I look for different eateries at the same time. You will find some of the best food in the most unexpected places. My motto, don't let outward appearances fool you. I have found some Bars (yes you heard me) that have a fabulous little menu.

While I love to go out and experience what others have to offer. My family and friends all know, talk to me if they want something different at their next get together.

Comments

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    • Robyn Savoie
      Robyn Savoie
      Bonnie, I'm sorry to get back to you this late, hope I still can help you.

      The brisket used in this recipe is raw beef brisket and not the processed corned beef, which is cured. I suggest using the raw beef over the corned, because the end result will be different. If you use corned, it may be fine but keep in mind, it will taste salty and it will not be what you find in the south. And my Atlanta Brisket is one of many variations of this southern treat. It's meant to be sweet not salty.

      In order for you to understand the difference, you also need to understand the different ways to "cure" meat. One is to use a brine (salty liquid) and the other is a dry rub. For the sake of keeping my response short I won't describe the use and/or why one is used versus the other. I think you have the gist of it anyway since you're concerned about the salty flavor of corned beef.

      Basically, to make corned beef you use a "brine." This is partially why it has that pink color, same goes for ham. The brine used to make these contains more salt than this recipe uses. So even if you do not use the spice packet that comes with the corned beef, it will be salty. This is not a bad thing because sweet and salty go very well together.

      If you decide to try my recipe using the corned beef do not use the spice packet because it will change the flavor profile completely. Skip the first two steps except for heating the oven. I would also skip using the 1 teaspoon of salt in step 4. I would also rinse the corned beef and pat dry.

      Otherwise use the raw brisket and start the process as described. Cook either one at the temperature and time listed because whether or not this cut of beef is raw or cured, it's a tough cut of meat. The cola is sweet but also acidic so it helps tenderize as does the slow and low temperature.
    • J. Gino Genovesi
      J. Gino Genovesi
      Robyn. I am glad you liked the Everything Goes Oatmeal Cookies. I have tried several of your recipes and was delighted with them. Keep in touch. I will be sending more recipes now that I am out of the hospital. Keep on Cooking J. Gino Genvesi
      • Robyn Savoie
        Robyn Savoie
        Has anyone made their own hot pepper sauce? I only like Cholula because any other is to sour. Do you have a recipe where the vinegar used is not overpowering?
        • A.L. Wiebe
          A.L. Wiebe
          I have attempted to make hot pepper sauce, though was not about to post it here lol. In other words, it was not share-worthy.
          If you have a good formula, please let us know.
          • Robyn Savoie
            Robyn Savoie
            Thanks for getting back to me. I'm on Pinterest and noticed two recipes that sound real good but seemed like a lot of vinegar is used. The overall reviews seem like they would be good. I guess I'll try them and see how sour they are and adjust if needed. I can always give away the sour batches. I know a couple of people who are big fans of Red Hot.
            • A.L. Wiebe
              A.L. Wiebe
              Okay, you try them, as I just bought at Costco, so you know it'll be a while before I need any. Let me know how they turn out though. If I can find a good way to make it, then I'll be all over it!
              • Robyn Savoie
                Robyn Savoie
                You should try this recipe by Myra...
                http://cookeatshare.com/recipes/taco-sauce-1-crockpot-631780
                I left a comment with a variation and a substitute I used, which I'm sure is the reason for it being thin. But I compensated as you'll see.
          • myra byanka
            myra byanka
            Hi,

            I have several hot pepper sauces on my site, so if you'd like to look them up, they are like located in the last 150 recipes. One is called Taco Sauce, but I forget the others. I make my own to save $$$ and have fun.

            Myra
            • Robyn Savoie
              Robyn Savoie
              Thanks Myra, I found your Taco Sauce by accident and a few others. I'm going to try it this weekend. I too would like to make my own for the same reasons.
          • Smokinhotchef
            Smokinhotchef
            Hey Robyn, thanks for checking out my recipes. I enjoyed your profile and see that we have similar cooking interests. I look forward to sharing and reading recipes with you in the future!
            • Robyn Savoie
              Robyn Savoie
              When I found a some of your recipes, I thought here is someone who share similar tastes and experiences as myself. I'm looking forward to trying some of fabulous recipes you posted.
            • Veronica Gantley
              Veronica Gantley
              I am so glad we are friends and I look forward to seeing all of your new recipes.
              • Robyn Savoie
                Robyn Savoie
                Thank You Veronica. I saw some of your recipes that I cannot wait to try. :)
              • J. Gino Genovesi
                J. Gino Genovesi
                Thanks for becoming a follower. With someone who is such a great chef, it is an honor.. J.Gino Genovesi
                • Robyn Savoie
                  Robyn Savoie
                  I'm glad we're friends. I've been busy the last 2 weeks with the holiday and all the garden vegetables coming in. Busy preserving them to use the rest of the year.

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