RandyLee Profile - Allrecipes.com (10467882)

cook's profile

RandyLee


RandyLee
 
Home Town: All Over, California, USA
Living In: Santa Cruz, California, USA
Member Since: May 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Mexican, Italian, Mediterranean
Hobbies: Gardening, Hiking/Camping, Biking, Fishing, Wine Tasting
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About this Cook
I am a full time student, as well as a waiter in the evenings. I am going for a degree in Chemistry, and cooking is one of the things that I love to do that I get to do the most, partly because it is a necessity. I have taken a number of culinary classes for fun, including three wine classes, a sauces class, and a baking class. When I can, I get out into mother nature, although finding the time to do so is another story. I rent an apartment, so gardening isn't really something I get to do as much as I would like, although I do have a number fresh herbs growing, and a house full of plants because I love to grow.
My favorite things to cook
I love to cook anything for other people, especially for that special girl in my life. Most of the time I cook pretty healthy, with chicken, fish, brown rice, steamed vegis, with little to no fat, and lots of herbs and spices. But when I do splurge, my food sure as hell isn't heart healthy, the more fat and carbs, the better.
My favorite family cooking traditions
I will never leave a bad review for a recipe that I have made a single change to, that just doesn't make sense. There are many recipes I have not been happy with, but I have also changed something as well. I also don't hand out five stars left and right. Four stars means that I will definitely be making it again, but that I don't think it is the best, or close to the best, of that dish that I have ever had.
My cooking triumphs
I love to braise meats, and can make some killer lamb shanks. I can also cook some delicious abalone. I have done some BBQ that is better than most Specialty BBQ Restaurants. Over all nothing too special, most of my cooking is everyday kind of stuff.
My cooking tragedies
I tried to make a banana-coconut cream pie. Everyone liked it, but it never thickened, it was almost like a soup. The bananas floated to the top in the fridge, while it was supposed to set, it was a big disappointment.
Recipe Reviews 15 reviews
Scrumptious Frosted Fudgy Brownies
I don't know if everyone here didn't follow the directions, or if no one used a kitchen aid. I should have followed my gut feeling but I didn't. When you beat the sugar, eggs, and vanilla on high for two minutes exactly, with a kitchenaid, it turns it almost into a mousse. I was hoping that the butter/ chocolate mixture would thicken it up, but it didn't. However when the batter is like a mousse, the cooking time is dead on. The finished product is pretty much a cake. Very disappointed. Maybe if I would have followed my instict, and beaten on a much lower speed, for a shorter amount of time, my product would have been more brownie like.

4 users found this review helpful
Reviewed On: Jan. 29, 2010
Homemade Crispy Seasoned French Fries
And to think I almost gave up on homemade french fries. These are not the best fries I have ever had, but they are easily the best fries that I have ever made at home. This recipe is quick, simple, and a definite keeper!!!

2 users found this review helpful
Reviewed On: Nov. 5, 2009
Sesame Crusted Mahi Mahi with Soy Shiso Ginger Butter Sauce
I found this to be a pretty good dish. If you are having trouble finding shiso leaves, then go to any half way decent sushi restaurant, offer to buy 4 leaves, and they will more than likely give them to you. Basil and/or mint do not make good substitutes, you would be better off simply omitting the shiso. The sauce is basically a beurre blanc sauce with a Japanese influence. Muscadet is the traditional wine used for beurre blanc sauce, but any dry acidic white wine will do. I usually use a Sauvignon Blanc with a very nice acidity to it, and I never use a wine for cooking that is not good enough to enjoy on its own. I like my beurre blanc to have a very high acidity to it, like this one does, but for those who don't like a very acidic sauce, I might recommend cutting back a tiny bit on the lemon juice. Next time I will try cooking the mahi mahi in olive oil, instead of canola, as I think that will improve on the flavor.

6 users found this review helpful
Reviewed On: Oct. 31, 2009
 
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