Food Eater Profile - (10506859)

cook's profile

Food Eater

Food Eater
Home Town: Oceanside, New York, USA
Living In: Kingston, New York, USA
Member Since: Feb. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Dessert, Gourmet
Hobbies: Gardening, Hiking/Camping, Biking, Walking, Reading Books, Music, Wine Tasting
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About this Cook
The only thing I like more than cooking good food is eating it. I love my pet and I love to ride my motorcyle. I enjoy traveling, the theatre and working out.
My favorite things to cook
Chili, Carrot Cake, raosted chicken, cookies, soups, sauces and condiments.
My favorite family cooking traditions
I don't carry many cooking traditions from my family, but I continue to use my mother's 40 year-old measuring cups.
My cooking triumphs
I came in 6th place in a regional chili cook-off competition. I was the only novice cook to enter the competition. It's some good chili! Maybe I'll put it on this site...
My cooking tragedies
WHen I was a teenager I attempted to cook a holiday dinner. Most of it went well, though poorly timed, each item finally made it out ot the table.... except for the baked potatoes. They exploded in the oven because I did not punch fork-holes in them before baking. Ooops.
Recipe Reviews 19 reviews
Simple Whole Roasted Chicken
Surprisingly delicious. I filled the cavity with a quartered orange, lime, onion, and crushed garlic cloves. I doubles the spice (except the salt). I rubbed the chicken with olive oil before rubbing on the spices. I used one cup of chicken stock to baste. Mmmm.

2 users found this review helpful
Reviewed On: Apr. 18, 2010
Easy and delicious. I didn't use garlic salt, but I added chopped fresh garlic, onion powder, and seasoning salt. I also halved the butter and added equal amount of olive oil. With these, who needs lettuce for a salad?

4 users found this review helpful
Reviewed On: Nov. 11, 2009
Slow Cooker Chili II
This is a great base for chili. I made some substitutions to make it to my liking. I omitted the celery and one can of tomato paste, but added a can of diced (drained) tomatoes and diced hot peppers. I drained the beans, but added about a quarter cup of coffee and a quarter cup of beer to the crock pot. The spice mixture included chili powder with dashes of ground cardamom, coriander, cumin, and baking cocoa. I serve it over warm corn bread. Delicious.

1 user found this review helpful
Reviewed On: Aug. 28, 2009
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