ZeroCreature Profile - Allrecipes.com (10156393)

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ZeroCreature


ZeroCreature
 
Home Town: New Orleans, Louisiana, USA
Living In: Oklahoma City, Oklahoma, USA
Member Since: Sep. 2007
Cooking Level: Professional
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Low Carb, Healthy, Vegetarian, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Walking, Reading Books, Music, Painting/Drawing
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About this Cook
I graduated from the Culinary Institute of New Orleans at the age of 20. I live in Oklahoma City now, with my fiance and his family. I love people, but we're sci-fi geeks. You were warned. ;) I'm also an animal lover, as is my fiance. We've got three cats, and I have plans to get another small pet soon, with daydreams of puppies. I'm currently working as a "starving artist" and homemaker/ domestic servant. Trust me, with a fiance like mine, it's a noble profession. ;)
My favorite things to cook
Right now, I'm experimenting with other peoples' versions of old classics, as well as authentic Chinese, Japanese, and Caribbean, but I can cook creole, French, Mexican, and American with ease!
My favorite family cooking traditions
The high point of our social occasions, aside from being elated to see everyone, is always food. My family is wonderful, and never fails to surprise me with some delicious treat during a get-together.
My cooking triumphs
I specialized in pastry during culinary, and do recall a couple of dishes that wow'd my peers: an orange cake with amaretto icing, and a Bavarian creme cup with berries. I have also been part of a team of pastry chefs working at a high-volume gourmet food store & catering business. I eventually moved on to a small, local grill house, one of those hole in the wall type places, because it was less stress, and a much shorter commute. Created a couple of sandwiches that still get served there to this day.
My cooking tragedies
Chocolate fudge hates me. I can't really say why, since I've produced a variety of other candies with success, and I always follow directions for fudge to the letter. I simply cannot make proper fudge.
Recipe Reviews 12 reviews
Apple Muffins
This recipe is rated FAR too highly. First of all, I want to say that the product does not come out like a muffin. That's the most important aspect of my review. THIS MUFFIN IS NOT MUFFIN-LIKE. It's bready and bland. I made the recipe EXACTLY as printed, two times, with two different brands of all purpose flour, and there was a huge problem with the batter not having enough liquid. It was barely wet enough to make a dough, much less muffin batter, so I had to add liquid both times. I only added enough apple juice to make the stuff come together loosely. And even with that, I had to add at least 1/2 cup more juice. This recipe comes up far too short on liquid to chalk the issue up to different rates of absorbancy in different flours. Additionally, in my professional opinion (I am a professional pastry chef), I had a sneaky suspicion that the quantity of oil was far, far too low. You know what? It is. These are just barely moist. One single IOTA less oil, and they would be BONE DRY. You could DOUBLE the oil, and it would probably not hurt the final product. In fact, it would probably be really good. I'm going to try that later. All that said, the recipe was still edible, but it IS NOT A MUFFIN, DOES NOT RESEMBLE A MUFFIN, IS BLAND, AND DOES NOT IMPRESS. Even if I were coming at this recipe from a layman's perspective, if I had wanted a fluffy, cakey apple, I would have been disappointed in this. It should be called apple quick bread, at the best.

2 users found this review helpful
Reviewed On: Jun. 7, 2013
Cajun Catfish Supreme
I tried the recipe out, and it didn't thrill me one bit. It tastes boring and homogenous, just like all recipes that you dump cream of X soup into.

2 users found this review helpful
Reviewed On: Jan. 18, 2013
Chicken Soup Tete Style
When made as instructed, it's a bit of a mild soup. There is nothing wrong with the recipe itself, though, it merely is a bit lazy on the prep work. If you want the soup to be spicy, you will need to grab an herb grinder, and grind the clove, cinnamon, peppercorns. If you want it to be more pungent and aromatic (oniony/ garlicy), you should chop the garlic and onion. The smaller you chop anything you put into a soup, the more flavor from it you'll get. I also heartily recommend adding some more carrots and fresh cilantro into the final soup for color. Or if you want it to be pretty, put fresh cilantro on top of each bowl and let people stir it in. I made the entire thing by deboning a roast chicken, making stock instead of broth, and then draining it back into the pot with chicken, rice, extra carrots and additional cilantro. It's not JUST what's in the pot that makes the food taste good- but how you fix the recipe. This is one of those cases where things can become bland really fast.

1 user found this review helpful
Reviewed On: Dec. 12, 2012
 
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