cook's profile


J. Weir
 
Home Town: Puyallup, Washington, USA
Living In: Seattle, Washington, USA
Member Since: Oct. 2005
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Stir Frying, Asian, Mexican, Italian, Southern, Healthy, Vegetarian, Quick & Easy, Gourmet
Hobbies: Hiking/Camping, Photography, Music, Wine Tasting
  •    
  • Title
  • Type
  • Overall Rating
  • Member Rating
Sunset @ a Seattle M's Game
About this Cook
Well I love to cook. I grew up with my mom's cooking and it kind of stuck with me. I think it's very true that cooking and food bring people together. When the company is good and the food is good, it's all good.
My favorite things to cook
I love to cook with spices. I love flavorful food, and think that garlic should be in almost everything from pasta to eggs. I like things spicy but not overwellming. I also love to make up quick recipes that are quick, simple and easy, yet they still have a very gourmet flavor and feel to them.
My favorite family cooking traditions
Sunday morning breakfast...eggs, hashbrowns, bacon, sausage, pancakes, you name it we had it growing up, and now I make breakfast on the weekends for my fiance.
My cooking triumphs
Any time that I try a new recipe that is challenging and it all comes togethers. I think that best triumph is by far when someone gives you a genuine complement about your cooking.
My cooking tragedies
I wouldn't say I have ever had a tragedy, some recipes just turn out better than others.
Recipe Reviews 17 reviews
Garlic Mashed Potatoes Secret Recipe
I scaled this down to serve 6. I only used approx. 6 oz of butter. I also added chopped cilantro and chopped green onions. My girlfriend and I both loved it, and are glad there are plenty of leftovers so we won't have to fight for them. Enjoy!!!!

2 users found this review helpful
Reviewed On: May 29, 2007
Almond French Toast
The flavor was okay. The almond extract was a nice change. I also didn't soak for an hour, only about 3-4 mins per side. I dusted with cinnamon instead of the sugar. I will probably make some variation of this again.

2 users found this review helpful
Reviewed On: Nov. 5, 2006
Chicken Marsala
I used veal instead of chicken. I also used a white port instead of traditional sherry. I added about 1/2 onion and used a ton of mushrooms because I love mushrooms and onions. The recipe didn't make much if you're having it over noodles, so the next night I made a 2nd batch of onions and mushrooms only because I still had some leftover veal. This is so simple and easy, and can make even the beginner look good. I also would use real butter instead of any fake butter stuff...I think the creamy flavor of REAL butter is key. My girlfriend totally loved this.

2 users found this review helpful
Reviewed On: Nov. 4, 2006
 
ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?