flying chef Profile - (10524524)

cook's profile

flying chef

flying chef
Home Town: Hollywood, California, USA
Living In: Orange County, California, USA
Member Since: Mar. 2008
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Mediterranean, Low Carb, Healthy, Vegetarian, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Sewing, Hiking/Camping, Camping, Boating, Biking, Walking, Photography, Reading Books, Music
  • Title
  • Type
  • Overall Rating
  • Member Rating
Lake of Fire Hot sauce
About this Cook
I'm a guy. I have my own business in the apparel industry in Southern California. I am also a commercial pilot, and I enjoy riding motorcycles and sailing boats as well. I grew up in a big family and my mom taught all her kids, boys and girls, to shop, cook, sew, do laundery, etc. I always liked the cooking part. Dad taught every one, boys and girls, to change their motor oil & tires, fix bikes, mow the lawn, painting, woodworking, camping, shooting, etc. My dad was a pretty good cook too. As a teenager, I worked as a restaurant cook for a while. I now have 3 grown kids of my own, and I have done a lot of cooking over the years.
My favorite things to cook
I bake breads, pies, cakes for special occassions, full meals of all types, lunches, sandwiches, desserts, you name it. I have a well equiped kitchen, I like to try new things, and always look for new recipies. As I get older and wiser, I try more and more to "cook healthy", so I am always looking for recipes using whole fresh foods, whole grains, healthy fats, etc.
My favorite family cooking traditions
I got married once, my new wife did not care to cook, or shop for groceries, or do housework of any kind. With three small children, somebody had to those things. So I jumped in, doing all the cooking and shopping, and making sure we had family meals together, saw that school lunches got packed, birthday cakes got made, school bake sales supplied, pot lucks contributed to, etc., (in addition to making a living.) Cooking for my family (and teaching my kids to cook) made for a happy home for my kids growing up. Some of our favorite family memories are holiday meals, birthday meals with special customized cakes, dinnertime conversations, trying new foods. A Happy home- cooking good food was a big part of that.
My cooking triumphs
Well, I love cooking, so that's a win for me right there. Specifically though, Perfect loaves of home made bread! Learning any new recipe that comes out well. My brined roasted stuffed Thanksgiving turkey that is soooo juicy tender gooood. My black olive & spinich 4 cheese lasagna with home made marinara sauce. & Lately, I have won 1st place in a few local Chili Cook-off competitions.
My cooking tragedies
I once accidently used rancid shortening to grease a cake pan and then baked a big chocolate cake, which then tasted like rancid shortening with every bite. Served it to a large group of family and friends. One of my not-so-fond memories, though my wife reminds me of it once in a while in a good natured sort of way.
Recipe Reviews 15 reviews
Easy Pesto
Delicious! I use fresh basil from my garden, I toasted the almonds the first time I made this, and it was great! Since then I usually just use whole raw almonds and throw everything in the processer. I have also used pinenuts, toasted first in the oven.

1 user found this review helpful
Reviewed On: Nov. 1, 2009
Oat Whole Wheat Bread
My Danish grandmother made a similar bread with whole wheat, white flour, and barley flour, so this recipe appealed to me. This bread came out very nice, I did make a change to the recipe, I added cooked pearled barley to the dough to make little "barley berries" in the bread. I left the rolled oats whole, not "blendered" into flour, but I liked these interesting textures in the bread. I made two loaves using 8 1/2" x 4 1/2" glass pans. This bread had great texture, stayed soft and moist for the few days it took to eat it, and held together beautifully when sliced for toasting. It did not rise very high when shaped into loaves, which surprised me because it rose very high initially, but good enough. It was heavenly sliced warm from the oven with butter and honey. Be sure to knead this dough very well initially to develop the smooth even texture in the final loaf. I did also melt a little butter over the tops of the loaves when first out of the oven to keep them soft. This was delicious! Some in my house who generally only prefer white breads, loved this hot from the oven, and toasted for breakfast. Enjoy!

20 users found this review helpful
Reviewed On: Nov. 1, 2009
Rhubarb and Strawberry Pie
PERFECT PIE! I used fresh strawberries and frozen rhubarb. I did not precook the rhubarb, or use cornstarch instead of flour as others have suggested. I used refrigerated pie crusts. I did not thaw the rhubarb, I just rinsed it under water in a collander. I followed the recipe, let the filling mixture sit the required time while my pie crusts warmed up and my oven preheated. I put foil around the edge of the pie to prevent the fluted edge from over browning, and removed it 10 minutes before the cooking time was up. When the time was up, the crust still looked pale and a little doughy, (probably due to the cold rhubarb)so I left it in for 10 more minutes, after which it was perfectly browned and hot juices were bubbling out the top and running out onto my oven,(I highly suggest protecting your oven with foil when you bake this pie). I intended to allow this pie to cool completly till the next morning to allow the juices to thicken before serving, but when I checked on the pie in the middle of the night (I was going to put it in the fridge) I found persons unknown had helped themselves to a few slices. I could see that the pie had been very runny and juicy when sliced, but that as it cooled it had thicked nicely. I never did refrigerate it, it was eaten completly the next morning and was not runny at all, it served up perfectly. It did not taste flour-y either, just perfect sweet-tart strawberry rhubarb deliciousness with a flaky crust.

14 users found this review helpful
Reviewed On: Nov. 1, 2009
Published Recipes

In Season

Super Bowl Feast
Super Bowl Feast

Chili, brats, and more to feed your hungry football fans.

Sweet Touchdown Treats
Sweet Touchdown Treats

Cheer on your team with a little something sweet.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States