bearwacket Profile - (10139871)

cook's profile


Home Town: Bridgman, Michigan, USA
Living In: St. Joseph, Michigan, USA
Member Since: Jul. 2007
Cooking Level: Intermediate
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About this Cook
I grew up in small town Michigan, left for LA, DC, and Ann Arbor, and now I'm back. I own a tiny house where I live with two crazy dogs and one really fat cat. I really like cooking, but I love eating!
My favorite things to cook
Anything except what would have ever tried to avoid me if I came after it with a fork. I love flavorful, healthy food and lots of variety.
Recipe Reviews 6 reviews
Butter Flaky Pie Crust
This recipe really worked out for me for a vegetarian pot pie I made with leftover spinach dip. Really flaky and with a nice golden crunch.

0 users found this review helpful
Reviewed On: Nov. 3, 2014
Parker's Famous Margaritas
As good as any I've had at a restaurant, though still somewhat too sweet for my taste. Apparently, the International Bartenders Association says a margarita should be 7 parts tequila, 4 parts Cointreau/triple sec, 3 parts lime juice. This recipe is 5:3:4 if you include the Rose's with the lime juice. This is a seriously strong drink, though, so I tried not to go overboard and went with 7:4:4 this time (no Rose's). Still strong, but a little overly sour - I think the bartender's might have the right proportions here! Will have to try again! As others have said, high-quality ingredients are going to give the best results. I paid what I was comfortable with for a "reposado" tequila, which is aged, and is smoother than regular, but you can do better with anejo, which is aged longer. I went with Patron's orange liqueur - half the price of Cointreau - because I couldn't tolerate the idea of putting $4 de Kuypers triple sec in with my $20 tequila! I'll go the next price up on tequila next time, though - this one didn't even have a cork, and I felt like it got shamed by my Patron triple sec... ;) Cheers!!

3 users found this review helpful
Reviewed On: Apr. 11, 2012
French Spring Soup
Good recipe - rich and flavorful. I added a couple cloves of garlic with the onions as others suggested, used veggie stock instead of water, and whole milk instead of the cream. I was also using leftover, cooked asparagus, so I added it at the end with the spinach and cream.

1 user found this review helpful
Reviewed On: Apr. 10, 2012

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