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CaptMicha
 
Home Town:
Living In: Brookeville, Maryland, USA
Member Since: Aug. 2005
Cooking Level: Beginning
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Middle Eastern, Mediterranean, Low Carb, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Gardening, Hiking/Camping, Fishing, Photography, Reading Books
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Me
About this Cook
I'm 24. I'm living at home with my parents while getting through college, by choice. My main interest is my pets. I love them more than anything else in the world. I'm also an avid gardener, especially native gardening. I do a lot of natural photography, that I'm not great at.
My favorite things to cook
Soups. I lovvvvvve soups! I like making interesting marinades for barbecuing. Baking is also fun when I have the patience to wait for it to be finished.
My favorite family cooking traditions
Old Jewish cooking. And steak every Saturday night on the grill. Rain or shine.
My cooking triumphs
Whenever I make something and people actually like it and suggest that I make it again.
My cooking tragedies
Too many to recount. Burning. Undercooked, forgot an ingredient, etc.
Recipe Reviews 26 reviews
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Roast Sticky Chicken-Rotisserie Style
I didn't have overnight to marinate it so what I did differently was I added olive oil to the spice mixture and then I rubbed the chicken all over, including the cavity and then I made a large pocket under the skin in the front and the back of the bird and rubbed the spice under the skin. I also inserted the spice into the meat in several places with a syringe. Then I took the drippings from the chicken, put them in a pan on the stove and reduced it down to make a pan sauce. I added a little more onion and garlic powder, and cayenne pepper and paprika, and also a bit of rosemary and oregano. It was still missing something so I decided to add a little bit of duck sauce. That made the sauce!

1 user found this review helpful
Reviewed On: May 11, 2012
Creamy Rice Pudding
While the pudding tastes good, once you get it done the right way, I don't think that these directions are correct as written. First, it never says whether you're supposed to cover the pot or not in step two. When uncovered and cooked on medium heat, it never got thick enough. When I tried it covered, the bottom of my pot burned even with very frequent stirring. In the end, I found that I had to simmer it with the cover on in order to get it not burn and to be thick enough.

3 users found this review helpful
Reviewed On: Feb. 8, 2012
Boiled Custard II
While this tasted good, it never coated the back of a spoon matter how long I cooked it. I ended having to add corn starch to get it to at least coat the back of a spoon.

1 user found this review helpful
Reviewed On: Feb. 2, 2012
 
Cooks I Like view all 1 cooks I like
Cooking Level: Intermediate
About me: Military brat and retired Military wife. I seem… MORE
 
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