PandaCurry Profile - (10421559)

cook's profile


Home Town: Minneapolis, Minnesota, USA
Living In: Belview, Minnesota, USA
Member Since: May 2008
Cooking Level: Professional
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Middle Eastern, Mediterranean, Healthy, Vegetarian, Kids, Quick & Easy, Gourmet
Hobbies: Hiking/Camping, Camping, Walking, Fishing, Photography, Music, Charity Work
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Panda Curry
About this Cook
I'm a stay at home Dad (4 of 8 are still at home) and an internet entrepreneur. Have cooked since I can remember. I cooked in the Coast Guard and at several hoity-toity upscale restaurants and baked bread for a great little Jewish bakery in South Minneapolis.
My favorite things to cook
Right now I'm really into baking breads. I love cooking any Asian food, Indian to Thai, with the exception of Japanese. Tex-Mex is always a fav too.
My favorite family cooking traditions
Experimenting... My mom seldom had recipes nor do I. Create from what you have on hand. Some great thing have come to fruition!
My cooking triumphs
Thai peanut noodle salad. Always a hit and fattening as hell. Curried anything. After a week of trial and error... I came up with a great potato bread, using real potatoes, in the bread machine.
My cooking tragedies
A green curry not too long ago that was so blazing hot that no one could tolerate it. Even I thought it was a bit too much. We had the kids make sandwiches instead.
Recipe Reviews 9 reviews
Salmon Ceviche
I only give this 4 stars because I don't think salmon is a good choice of fish to use in ceviche. It was just a bit heavy and meaty for my taste. I have used a very similar recipe with tilapia and pollock resulting in a more delicate dish. This recipe is very good and I wouldn't hesitate to use a lighter fish with it. Unlike others, I found the salt content perfectly acceptable.

4 users found this review helpful
Reviewed On: Feb. 17, 2012
Buttery Soft Pretzels
A great recipe! These have a very slight sweetness to them. With the kosher salt topping, the sweetness is balanced out very nicely. The consistency was perfect, nice and chewy. I actually had the baking soda water simmering when I dipped them. I did have to add about a 1/4 cup more water when mixing... no big deal, could be my flour. My only other negative is that I would use cornmeal instead of greasing the pan. The added oil hot a little hot and over cooked some of the bottoms. Again, could be my oven.

4 users found this review helpful
Reviewed On: May 11, 2010
Mexina Salsa Verde
Since I had a million green tomatoes and peppers still in the garden and it is going to frost this week, guess what I made today? This is really good. I didn't have any lime juice on hand so I used 2 tsp of apple cider vinegar. I did add about 2 tsp of minced garlic too.

34 users found this review helpful
Reviewed On: Sep. 28, 2009

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