dragonette49 Profile - Allrecipes.com (10519742)

cook's profile


Home Town: Ohio, USA
Living In:
Member Since: Mar. 2008
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Middle Eastern, Mediterranean
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My standard profile picture... I'm shy!
About this Cook
I'm a pretty good cook, but there's always more to learn. I can follow most any recipe, but where I'm trying to branch out is improvisational cooking, being able to put together amazing dishes just with what's at hand without needing a recipe to follow. I love reading cookbooks for inspiration, and I also enjoy making meals from various cuisines.
My favorite things to cook
My all-time favorite dishes are spanakopita and chicken paprikash, spanakopita because I love spinach and chicken paprikash because it's a traditional family dish.
My favorite family cooking traditions
Around Christmastime, my dad makes my grandfather's sugar cookie recipe and the entire family decorates them. My dad is my mentor, he's the type of cook who's able to work instinctively. I don't think I've ever seen him use a recipe card.
My cooking triumphs
Completely-from-scratch cream puffs, including the cream filling! It's very time consuming and the cream has to be watched like a hawk, but it's worth it.
My cooking tragedies
There's a story about me as a teenager burning spaghetti... I've improved greatly since then!
Recipe Reviews 1 review
Mom's Best Peanut Brittle
A friend of mine came to me one day and asked me to make him a batch of bacon peanut brittle. Okay, says I, who has never made a batch of peanut brittle ever before, surely the Internet will help me! After scouring the reviews, this was the one I went with. Here's the modifications I made: 1/3 c. each of white sugar, light brown sugar, and dark brown sugar (instead of 1 c. sugar) 1 c. lightly salted dry roasted peanuts 1 tsp. pure vanilla extract Approx. 2/3 c. chopped, cooked bacon, with some fat trimmed All other ingredients used as listed. What I noticed with this recipe is that the candy thermometer recommends it be submerged in at least 2 1/2" of liquid for accuracy, and this recipe only made enough to cover the little bottom bulb. I used a combination of the thermometer, the cold water test, and sense of feel and smell to bring the brittle to temp. The sugar/corn syrup/salt/water mix will significantly thicken as you stir, and it will get dark. I used the water test method at about one to two minute intervals to monitor whether the sugar was creating brittle threads as it hit the cold water. I noticed the mix started to smell like it was beginning to caramelize/burn, even though the thermometer read 250 degrees F. At that point it passed the brittle thread test, so I hurried up and stirred in the peanuts and the rest of the whole darn works, and stirred like mad until it mostly mixed thoroughly, then spread it on greased foil and let it cool. Worked out great!

1 user found this review helpful
Reviewed On: Jan. 24, 2014

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