Jeff Profile - (10602057)

cook's profile


Home Town:
Living In: Austin, Texas, USA
Member Since: Oct. 2007
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Italian, Nouvelle, Mediterranean, Healthy, Quick & Easy, Gourmet
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Braised Skirt Steak with Artichoke
Hog's Head Cheese
Sour Cream and Chive Rolls
Sweet and Spicy Pumpkin Seeds
Even my beer went in costume
About this Cook
As a guy who spends the bulk of his day in meetings or buried deep in his computer under the deafening hum of global conglomerate florescent lights, there are 3 things in my life that truly ground me. The 3 little girls at home; The garden dirt I carry around in a secret compartment under my fingernails; And an assortment of blades sleepily tucked away resting for an evening of active culinary whacking. In a pinch, a glass or 5 of nice wine helps, too.
My favorite things to cook
Big fan of saucy little dishes...
My favorite family cooking traditions
1.) Saturday morning breakfast tacos. 2.) Christmas duck experiments. 3.) Any of a number that include whipped cream, dimples, and out of control princess giggles.
My cooking triumphs
My cold-frame (small greenhouse for wintering over plants) is rather useless 9+ months out of the year here in Texas. Recently, I have been using it to slow cook roasts in the springtime sun. Cooks a brisket in about 4 hours.
My cooking tragedies
Some random French Laundry salmon dinner experiment at the not-too-often-seen-father-in-law's place. If you come across it, read carefully the step that has you wash off the salt rub before cooking... Not sure which comment was more jabbing - "Are you trying to preserve us?" or "I like the hint of salmon you added to the salt."
Recipe Reviews 11 reviews
Sour Cream and Chive Rolls
If I could give a slightly more detailed rating, I would give this a 5 minus. These were definately better than "pretty good" (which is my 4 star rating) but I have a couple small comments for improvement. First, I did not expect them to be so dinky... timy little rolls - sort of a "tasty treat" size. And secondly, they were soft throughout - like a dense, really good hot dog bun. I am new to bread making (my first try) so I do not know what would give the consistency I expected but just wished these had more of a crust or at least a distinction from outer to inner. As it never claimed this I would not mark it down - just an observation. Taste was great. The overall texture I enjoyed too. Still trying to get my brain around the return on my time investment tho... But I am willing to keep plugging away at that concept though after making these.

5 users found this review helpful
Reviewed On: Nov. 17, 2008
Chicken Fajita Marinade
Take this review with a grain of salt as I altered a bit. I felt still justified A) if I fessed up and B) because what I am really commenting on is the brown sugar and cilantro which I think is key to this recipe. I used more and also added quite a bit of various vinegars which I think it needed but the sweet cilantro-y flavor came through.

5 users found this review helpful
Reviewed On: Aug. 25, 2008
Homemade Plain Yogurt
For reviewer purists, I changed the recipe slightly but feel the general information is very useful never-the-less. I used half the liquid (don't need that much yogurt at on time) but used 1 and a half cups of powdered milk (since I was experimenting on getting a thicker consistency). I also did not use my oven to keep it warm but rather put it in a cooler with other bottles of hot water and covered in towels to super insular the lot. It seemed to pretty quickly even out at 104 degrees and let it go from 4pm to 5am (13 hours). Consistency was a lot thicker than last time, not runny. now only complaint is it was a wee bit grainy which I have lined up for experiment #3: less powder.

18 users found this review helpful
Reviewed On: Aug. 24, 2008
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