Allrecipes Home  >  Community  >  Cooks  >  HSILCOX

cook's profile


HSILCOX
 
Home Town: Kennedyville, Maryland, USA
Living In: Baltimore, Maryland, USA
Member Since: Dec. 2002
Cooking Level: Expert
Cooking Interests: Baking
Hobbies:
  •    
  • Title
  • Type
  • Overall Rating
  • Member Rating
About this Cook
Fifty-eight-year-old Gay man in Baltimore.
My favorite things to cook
Love to bake (bread) and to explore new main-dish options. I also cook most weekends, preparing a dish (usually soup or salad) I can carry to work for lunch. I find myself going to more and more potlucks, where my offerings are generally well received. (Don't ask about that rice pudding....!)
My favorite family cooking traditions
I am one of five grown siblings. Our mother always said, "if it's not canned or frozen, I'm not making it!" And this was in the fifties and sixties, before microwave cooking! So, all of us learned to manage in the kitchen, if only to survive. One of us (not me) is a professional cook today!
My cooking triumphs
Have found recent success (after YEARS of failed attempts) in making pie crust: the Cook's Illustrated Vodka (!) Pie crust is an absolute winner. Easy to work with and makes an incredible flaky crust!
Recipe Reviews 108 reviews
See All Reviews 
Coconut Custard Pie III
I made two of these pies for an office holiday party (one for dessert, one as my contribution to the gift exchange). In what I feared would be a major screw-up, I did not heat the milk separately, as the recipe directs, but was counseled by my pastry-chef sister that I could proceed nonetheless. They were in the oven about twenty minutes longer (ten minutes at 350, the last ten minutes at 400) than the recipe prescribed, but a knife finally emerged clean). By the way, I also used half-and-half in lieu of the called-for milk, substituted almond extract for half of the called-for vanilla, and reduced the sugar somewhat. Sprinkled pies with a bit of nutmeg, along with a "garnish" of additional coconut before baking. They were fine (at least the one that got eaten at the party was!) Both texture and flavor were perfect. Apparently a very forgiving recipe....

1 user found this review helpful
Reviewed On: Dec. 8, 2011
Beef Heart Stew
This is some of the tastiest beef stew I've ever made/eaten. I used three medium-sized hearts and increased the proportions accordingly ... and added a bag of still-frozen green peas to the hot stew at the end. The squeamish (who will probably not be viewing this recipe anyway...) would do well to put aside their reluctance and appreciate the fact that beef heart is nothing more than a big chunk of boneless, relatively lean, meat that cooks up into a very flavorful stew!

5 users found this review helpful
Reviewed On: Nov. 29, 2011
Maple-Mustard Glazed Pork Chops
Made as described (left in fridge all day in plastic bag with rub), except omitted second-side glaze (ran out of time and was setting off the smoke alarm!). Very tasty, although *almost* too spicy. Second glazing might have helped, as the sweetness did (I think) cut the spiciness a bit. Had been afraid they might be too sweet...but they weren't. Thanks!

1 user found this review helpful
Reviewed On: Oct. 6, 2011
 
 
ADVERTISEMENT
 
Select Your Version:  Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Japan  |  Korea  |  Mexico  |  Netherlands  |  Poland

Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States