Home Town:
Living In:
Member Since:
Sep. 2007
Cooking Level:
Intermediate
Cooking Interests:
Baking, Stir Frying, Slow Cooking, Italian, Nouvelle, Mediterranean, Dessert, Gourmet
Hobbies:
Reading Books, Music
Apple and Pumpkin Dessert
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The two things that got me into cooking were the cookie recipes I found here and the summer a French exchange student stayed at my house. I don't know which came first, but they both eventually led to me going to culinary school.
That summer I was taking a few classes, but otherwise I had nothing to do. My sister was away, so I spent most days looking around Allrecipes for something great to cook for dinner to impress the boy because he was French.
the cookies were a different matter. I always liked making or baking things for birthdays, and when I found the recipe for ginger cookies and got so many compliments for them, I couldn't stop making them. I'd make cookies for every occasion I could, and in the mean time I started digging through this site finding whatever else looked fantastic.
Somewhere along the line I got incredibly interested in molecular gastronomy and fine dining. I wanted to go into physics but my cousin suggested culinary school, and I took it to heart and here's whe
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Peanut Butter Pudding
If you're having trouble with the consistency, here's your issue: The pudding *must* come to a boil, which could take 5 minutes, before cooking it another 2 minutes. If your pudding tastes chalky it's because you didn't bring it to a boil--that's the raw cornstarch you're tasting.
The pudding will thicken as it cools, but if you want a thicker pudding (which I prefer, personally) use 2-3 tablespoons of cornstarch.
Hope that helps!
1 user found this review helpful
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Reviewed On:
Feb. 3, 2012
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Vegetable Salsa Soup
Easiest soup I've ever made, and it's soo good. I love that it's basically broth, salsa, and whatever veggies you have on hand or want to use up, because you can always keep salsa and broth in your pantry. It's incredibly healthy too. Awesome recipe!
2 users found this review helpful
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Reviewed On:
Nov. 7, 2011
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Oma's Fabulous Matzo Ball Soup
You can make these kosher by using shmaltz (rendered chicken fat) instead of butter I like slightly dense but flavorful matzah balls and I thought these were phenomenal. TIP-FORMING: keep your hands oiled when rolling the balls, it keeps the dough from sticking and helps them shape well TIP-SEASON TO TASTE: before adding the eggs, mix salt into the matzah, and then TASTE it. keep adding salt if it's bland. Then, add more than you think you need and then add the eggs. Remember that the egg yolks will really cut down the flavor though so just make sure you add enough salt. Then and only then will they taste their best.
9 users found this review helpful
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Reviewed On:
Mar. 30, 2010
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