otis Profile - Allrecipes.com (10896658)

cook's profile

otis


otis
 
Home Town: Iwakuni, Yamaguchi, Japan
Living In: Virginia Beach, Virginia, USA
Member Since: Nov. 2006
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Southern, Mediterranean, Healthy, Kids, Quick & Easy
Hobbies: Gardening, Hiking/Camping, Biking, Walking, Photography, Reading Books, Music, Painting/Drawing
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About this Cook
I like to cook because I love to eat. I feel good when I feed other people. Food=love.
My favorite things to cook
I love cooking stews, gumbos, soups, chilis, and curries, pretty much one-pot dishes using whatever meats and vegetables I have on hand.
My favorite family cooking traditions
I am a quarter japanese so I grew up frying tempura and eating yellow curry and sushi. We make fried gyoza as a family because it is a pain to stuff and fold it without help. The kids love it!
My cooking triumphs
My best feat thus far was my brined turkey and gruyere potatoes I made last year. I adapted two recipes by winging it and changing around some ingredients. I grilled the turkey and it turned out AMAZING, with a dark mahogany color and it was so juicy!
My cooking tragedies
The worst thing I made was a complete experiment. I had gotten my first food processor and threw some spinach in there and the consistency was really screwed up, so I added some garlic and some egg and flour and tried to make a spinach crust for a quiche. Ugh. It was absolutely disgusting.
Recipe Reviews 22 reviews
Lumpia (Shanghai version)
These were good but the flavors were a little mellow the first time around. The next time, I let the filling rest in the fridge for 24 hours. This allowed the flavors in the meat to develop more.

5 users found this review helpful
Reviewed On: Jul. 3, 2012
Fresh Lime Curd
I've never made a curd before and followed the recipe exactly and found some of the steps are vague. I ended up with little pieces of egg in my curd. I strained out the pieces and the final product was delicious and flavorful. For taste and texture (minus the egg pieces) I'd give it 5 stars but the recipe directions get a 3. My guess is that the mistake that caused my dilemma could be 1. use egg yolks instead of whole eggs 2. temper the eggs more gradually by spooning and mixing more of the heated mixture into the eggs 3. stir the final mix frequently.

2 users found this review helpful
Reviewed On: Sep. 24, 2011
Dessertlover's Classic Caramel Sauce
I needed this recipe as a base but I'm impatient. I used brown sugar instead of white and I melted the sugar with the butter until it started getting thick. I then added the cream as described and it was immediately smooth and creamy. If I had wanted it thicker, I just would have used less cream. My method took me about 5 min with similar results. Hooray for a good choice of ingredients-that's 4/5 of the recipe. The one star down is because of the preparation time.

14 users found this review helpful
Reviewed On: Mar. 19, 2011
 
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