Hotstuff4me Profile - (10450879)

cook's profile


Home Town: Stockton, California, USA
Living In: Benicia, California, USA
Member Since: Jun. 2008
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Middle Eastern, Healthy, Quick & Easy
Hobbies: Gardening, Hiking/Camping, Camping, Boating, Walking, Music
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About this Cook
I love cooking and I think always have loved cooking since I first started when I was 8 years old. I experiment a lot in the kitchen with different spices and cuisines and I almost never follow recipes or measure amounts making most of my cooking my own original recipes.
My favorite things to cook
I don't really have a favorite although I am really good at cooking chinese food.
My favorite family cooking traditions
Most of the traditional foods was passed on by my grandmother and I learnt by watching her and later my mom. The best traditional cooking would have to be at Christmas time when the whole family would get together to make Christmas sweets.
My cooking triumphs
Since I started cooking from such an early age, I've had a few triumphs over the years which would include cooking for parties and family get togethers.
My cooking tragedies
Oh so many when I first started like over cooking and under cooking rice, adding too much of one spice and less of another, too much salt, too little salt.....there was always something every single day for the first year I started cooking.
Recipe Reviews 6 reviews
Wow just got done making this naan and it is really good. The changes from the instructions that I made were that I used just 1/4 cup of the water with the yeast and 1 tsp of sugar and proofed it and then followed the rest of the recipe adding the remaining water with the other ingredients. I will be using this as a flatbread for my taco dinner tonight. I will also use less sugar next time cause the naan tastes a little sweet. Overall this recipe is a keeper!

1 user found this review helpful
Reviewed On: Apr. 4, 2011
Spicy Crispy Beef
Wow, this was really good. I have made this twice now and I used left over roast beef the first time and pork the second. I did make a few changes in the sauce as follows: I used 3 tabsps of light soy sauce and 1 tabsp dark soy sauce. I left out the rice vinegar and just used rice wine vinegar instead. Also 7 tabsps of sugar seemed too much and I only used about 2. This is a really good recipe and has become a favorite in our house

21 users found this review helpful
Reviewed On: Apr. 26, 2010
Indian Naan II
I tired this a few days ago and it turned out beautiful. This recipe is a keeper for sure and I will be making this again and again and again! I have posted a picture of how my naans turned out. They were so soft and yummy!

5 users found this review helpful
Reviewed On: Jan. 12, 2010
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Cooking Level: Intermediate
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