onemiketwelve Profile - (10414894)

cook's profile


Home Town: Salem, New Hampshire, USA
Living In: Montreal, Quebec, Canada
Member Since: May 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Asian, Italian, Dessert, Gourmet
Hobbies: Camping, Biking, Photography
  • Title
  • Type
  • Overall Rating
  • Member Rating
Veggie Stir-Fry
Homemade Tomato Sauce I
Chicken Noodle Soup
Chicken Portobello Wine
About this Cook
I like taking sweet-a*s pictures and I also love cooking and am always thinking about what makes up the taste of a particular dish. I'm like that Ratatouille rat and really take time thinking about the flavors. Whenever I'm at a restaurant and I like the food I try to re-make it myself later. I usually don't follow recipes. I read them to get the general gist of the procedure then make up whatever ingredients I think will taste good (or sometimes I just don't have the ingredients).
My favorite things to cook
My cooking triumphs
German chocolate cake from scratch. this was a beast and I thought "if you follow the steps to the point, as hard as they are, then the final outcome should be a perfect cake" . I followed all the steps to the dot and it turned out amazing.
My cooking tragedies
I'm not sure what I was doing but I had a huge vat of oil and I had dumped salt into it because I vaguely remembered someone telling me that if you add salt to the oil, the food you fry will get an even seasoning. I left the kitchen and played some xbox and when I came back I had some kind of smoky vat of thick liquid. It seems that if you heat oil to superhot temperatures, the salt and oil mix and form a really weird foul smelling compound. when I tried pouring it out when it cooled, it just stuck there. My friend joked that I was going to be rich because I just found a new way of making petroleum. So to summarize NaCl + lipids --> petroleum
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