cook's profile


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Home Town: Princeton, New Jersey, USA
Member Since: Jan. 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Healthy, Dessert, Quick & Easy
Hobbies: Scrapbooking, Hiking/Camping, Camping, Biking, Photography, Reading Books, Music
Easy Batter Fruit Cobbler
Rhubarb-Raspberr Crunch
Zucchini Bread
pumpkin cream cheese-filled cupcakes w/ ginger streusel
About this Cook
electronics engineer with a fondness for cooking, art, and music. a marathon runner. proud owner of Kuma (dog), Hemingway (cat), and Amadeus (cat).
My favorite things to cook
Desserts, b/c I love to eat them. Chicken, b/c it was a college meat staple. Fish, b/c I come from a family with generations of fishermen.
My cooking tragedies
Steak! Growing up, my parents always cooked steak well done, so I hated beef in general, steak in particular. Then post-college I tried steak medium-rare & I was in love! I haven't been able to cook good steak, though. Always comes out either too bloody or too dry, and I don't know how to pick good cuts.
Recipe Reviews 58 reviews
Best Big, Fat, Chewy Chocolate Chip Cookie
I made these with chopped kit kat bars and added about 1/2 cup of peanut butter - great taste + texture!! I did make slightly small cookies, so I got 23 cookies. I also cut both sugars in half and it was plenty sweet with my kit kat bars. It would be interesting to try other chopped candy bars!

0 users found this review helpful
Reviewed On: Mar. 24, 2009
Thai Green Curry Chicken
This was my first attempt at making Thai green curry, and this recipe was a good base. I think it heavily depends on the curry paste you have, b/c they vary significantly by flavor and heat. My green curry paste was not very hot, but was flavorful, so even though I increased the amount of curry paste, the dish was missing heat for me. Next time I'll add Thai chili peppers with this particular curry paste. I added lemongrass (cut into large pieces so you can easily remove them before eating), Thai basil (totally essential!!), carrots, and red pepper. I also tried making coconut rice by putting coconut milk into the rice cooker. It was mildly fragrant with coconut, so I might tweak with that more. With the added ingredients I think the curry had a lot more dimension, texture, and flavor, but needed more spicy/heat boost to compare to the Thai curries I had in Thailand! Will add more curry paste and chili pepper next time... or try a different brand of curry paste.

1 user found this review helpful
Reviewed On: Jan. 22, 2009
Oatmeal Toffee Cookies
I made these last night and they are really delicious. I don't know about everyone else, but the toffee cookies I've had were always flat and thin so they'd be crispy, yet chewy from the toffee. That's exactly what this was! I baked it at 300 for about 14-15 mins, which got it to spread out so it was nice and crispy. I didn't add pecans b/c I usually don't like nuts in my cookies, but I can imagine it would add a wonderful buttery taste to them. I'll add them next time. I also used irish oatmeal instead of rolled oats (it was an accident b/c I thought I had rolled oats), but I still liked them. They turned out extra nutty and crunchy, giving it a nice contrast to the chewy sweet toffee, but I don't think that texture is for everyone.

0 users found this review helpful
Reviewed On: Dec. 22, 2008
 
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