langbrok Profile - Allrecipes.com (10111118)

cook's profile

langbrok


langbrok
 
Home Town: Reykjavík, Höfuðborgarsvæði, Iceland
Living In: Baltimore, Maryland, USA
Member Since: Aug. 2007
Cooking Level: Intermediate
Cooking Interests: Slow Cooking, Asian, Indian, Middle Eastern, Healthy, Vegetarian
Hobbies: Knitting, Gardening, Hiking/Camping, Photography, Reading Books, Music, Painting/Drawing, Wine Tasting
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About this Cook
I recently discovered Fuchsia Dunlop's Chinese cookbooks, and am trying to cook as much Chinese food as I can get away with! I'll taste anything once. I'm a big fan of ethnic grocery stores and I have the rather bad habit of buying things I don't know what are (esp. if I can't decipher the label.) I don't like to eat fowl feet - not because of the taste, but they're incredibly hard to eat.
My favorite things to cook
Anything improvised. On the average night you'll find me foraging in the refrigerator, looking for inspiration.
My favorite family cooking traditions
Eating skate on December 23 and pancakes on June 17. Stewed rutabaga. My grandma's plokkfiskur(stewed fish). Puffin! Ptarmigan! Sheep heads! Oh My!
My cooking triumphs
My brussels sprouts. Even people who (used to) hate brussels sprouts go for seconds.
My cooking tragedies
All those times when I forgot I had a pot on the stove .. until I smelled it.
Recipe Reviews 7 reviews
Szechwan Shrimp
I used peanut oil instead of veggie oil, 1/2 tsp fresh ginger instead of the powdered ginger and unsweetened tomato ketchup, result was delicious. Another thing I liked: supremely easy to make! :)

1 user found this review helpful
Reviewed On: Aug. 9, 2008
Kickin' Collard Greens
I'm not a fan of collards, but this is a very tasty way of preparing them. Thanks for sharing this recipe!

0 users found this review helpful
Reviewed On: Jul. 9, 2008
Pork Chops with Sweet Tomato Chutney
I used 1/4 cup of sugar, which was plenty. Put a splash guard over the pan while frying the spices, the mustard seeds tend to jump all over the place. The recipe does not specify what type of mustard seeds to use - I used brown mustard seeds. I left the chutney to simmer for an hour, and it came out very tasty.

5 users found this review helpful
Reviewed On: Mar. 9, 2008
 
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