cook's profile


David's Chimpy
 
Home Town:
Living In:
Member Since: Apr. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Vegetarian, Dessert, Quick & Easy
Hobbies: Reading Books, Music, Painting/Drawing
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Me and my Love
About this Cook
Oh, Im just a humorous homely gal that goes bananas with kitchen stuff. I like spoiling others with food:) I also love music, I DJ from time to time and love dancing til they turn the club lights on. I believe in the ethical treatment of farm animals on the way to people's dinner plates and support certifiedhumance.org. I love my family, my wonderful boyfriend and my kooky pets. Life is good.
My favorite things to cook
Anything that makes you roll your eyes to the back of your head *giggles* But, I am trying to even out my baking skills with regular REAL cooking. I love making things from scratch. To me, that shows REAL cooking skill ;)
My favorite family cooking traditions
Well of course Thanksgiving is the ultimate cook-off/showdown *giggles* I hold the crown for most delicious cakes & pies. Although someday I hope I can cook a turkey like my Mom does. People travel as far as 100 miles to come have a plate every year and with good reason. No one they know can top my Mama!
My cooking triumphs
I get a LOT of compliments on my cakes. My top 3 would be my Kahlua cake, my Summer Cake, and Drunken Monkey cake (think ganache, bananas, and godiva chocolate liquor and you get the picture). But, lately I have been delving into more traditional mexican recipes and bread making. I hope I can do those recipes justice and aim to keep those traditions alive.
My cooking tragedies
Friggin' TAMALES *shakes fist in the air* One day...I shall master it!!
Recipe Reviews 6 reviews
Classic Tiramisu
This is not a bad recipe. However, I believe this should be called maybe Carol's Tiramisu. A real ''classic'' tiramisu requires that you use egg whites (not whipping cream). For the ladyfingers, you can seek some at your local italian restaurant or shop online to find ''Savoiardi'' ladyfingers (Savoiardi are made specifically for tiramisu) and although coffee flavored liqueur sure is tasty...the Classic italian recipe calls for using expresso. This author played with the recipe and the result is not bad at all. However, if you are seeking a true classic recipe I would suggest you browse other recipes which list the ingredients I have. Not to say Im a food snob, but I prefer any recipe that claims to be 'Classic' to indeed BE a classic recipe.

3 users found this review helpful
Reviewed On: Dec. 18, 2009
Corn Tortillas
Addendum: If you make the tortillas ''right'' they WILL puff up (or hinflar as we latin people say), no baking powder is needed. If you go to a tortilla making factory you will see the freshly made tortillas come out of the machine puffed up then flatten as they come off the conveyor belt. The trick to do this at home is to have made the masa done just right, then put it on the skillet and leave it to cook on one side for about 20 seconds then flip it over to the uncooked side and leave it for 10 seconds, then keep flipping it over every 10 seconds or so and press lightly on the corn tortilla occasionally. In some cases you will see some bubble on the surface of the tortilla, on others you will see it puff up dramatically (if you achieve this, congrats....you're Pro). Another tip is to make sure you have a thick cloth or tortilla holder ready and soon as the tortillas come off the comal/skillet, stick em in there and just keep putting in all your tortillas until done then wait about 3 min. Your tortillas will be soft and the final test for perfection is when you can take one tortilla and roll it tightly in your palm without it breaking. Viva tradicion!

201 users found this review helpful
Reviewed On: Jun. 13, 2009
Awesome Slow Cooker Pot Roast
Beef that just melts in your mouth. This recipe is wonderful but needs to be modified to your own tastes. I found this recipe to be too salty so I adjusted it by doing what one reviewer did and minimized the 2 cans of COM to 1 and 1/2 cans, I added 2 cups of low sodium beef broth, and left out suggestions of vegetables. Prior to searing the slab of pot roast (I used one 5lb cut), I sprinkled some salt & pepper on it, gave a light dusting of garlic salt and a few drops of Worcestershire sauce. After I finished searing the beef I left it to cook in the slow cooker for 7 hours and it was melt in your mouth perfect. To thicken the gravy I added 1TB of cornstarch in a small cup of cold water then poured it in the sauce. This meal didn't last 30min with my family and I was amazed at how ridiculously tender the meat was. Wonderful recipe!

4 users found this review helpful
Reviewed On: May 16, 2009
 
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