evillhog Profile - Allrecipes.com (10335757)

cook's profile

evillhog


evillhog
 
Home Town:
Living In: Fortuna, California, USA
Member Since: Apr. 2007
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Healthy, Kids
Hobbies: Gardening, Camping, Walking, Reading Books, Music, Wine Tasting
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BBQ Queens
About this Cook
FOOD FOOD FOOD FOOD FOOD! And food!
My favorite things to cook
ANYTHING THAT TASTES GOOD! I LOVE MAKING TRADITIONAL FOODS FROM OTHER COUNTRIES IN THE TRADITIONAL WAYS.
My favorite family cooking traditions
ONLY MY MOTHER'S POTATO SALAD AND OATMEAL COOKIES! THE REST I COULD LIVE WITHOUT.
My cooking triumphs
THAT IS HARD....IT IS BETWEEN A TRADITIONAL DINNER FROM ANDORA (TINY, TINY COUNTRY BETWEEN FRANCE AND SPAIN) AND A CRAZY MEAL FROM ANTIGUA AND BARBUDA. BOTH TOOK FOREVER BUT WERE WELL WORTH IT.
My cooking tragedies
GRABBING CHILI POWDER WHEN I NEEDED CINNAMON. THAT MAKES FOR TERRIBLE COOKIES!
Recipe Reviews 71 reviews
Burger or Hot Dog Buns
120 degrees is where yeast starts to die. 140 and it is dead. DO NOT heat the milk that hot. The result will be bread that barely rises (since you have killed half the yeast.) 100 degrees is perfect. These were way too dense for hot dog buns. The dog squeezes out of the bun when you bite into it. There were great dinner rolls however.

0 users found this review helpful
Reviewed On: Jun. 25, 2013
The Best Lemon Bars
These were marvelous! I also made the lime bars. I used 3 limes and juiced them in my juicer. It made about 1/2 cup or 4 oz of juice. Next time I will use 4 or 5. They weren't as strong as the lemon. But they were beautiful together.

0 users found this review helpful
Reviewed On: Jan. 18, 2013
Balsamic Glazed Carrots
These are great. I did change it the second time after discovering ginger carrots. I baked the carrots for 15 minutes at 400 degrees in a glass baking dish with a little oil. Meanwhile I mixed the vinegar (I used pomegranate flavored) and sugar with 1 teaspoon ground ginger and 1/2 teaspoon cardamom. After the carrots were done I mixed in the vinegar sauce, stirred to coat and roasted for another 10 minutes. They were excellent.

2 users found this review helpful
Reviewed On: Apr. 10, 2012
 
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