kaycook Profile - Allrecipes.com (10918686)

cook's profile


Living In: Toronto, Ontario, Canada
Member Since: Jan. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Asian, Mexican, Italian, Middle Eastern
Hobbies: Photography, Music
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About this Cook
Being an architecture student juggling 7 courses and a billion projects, I somehow manage to find time to cook. It releases all stress and worry as I chop, dice, and sautee.
My favorite things to cook
I love to cook full favoured, spicy dishes. Pad Thai, black bean chicken, Korean BBQ ribs, curries, you name it. I would say that the thing I make the most is pizza with lots of garlic, feta, spinach and olives. In fact, one's in the oven RIGHT now.
My favorite family cooking traditions
My mother is an amazing cook, so I have learned a lot of traditional Korean dishes from her. She makes everything from scratch. Chili pastes, miso, even soy sauce using authentic ingredients and innovative methods.
My cooking triumphs
I could never make a good pie crust that was flavourful and flaky, but I have proudly mastered the trick!
My cooking tragedies
The first time I attempted at making caramel, I burnt it, so made it again, and it was under done. By the third try,(as they say, third time's a charm) after watching it like a hawk, I got it perfect! Oh...for the life of me... I can't do microwave popcorn...burns...ALL the time...or doesn't really pop the whole way because i pull it out too early for fear of burning it!
Recipe Reviews 2 reviews
Pot Sticker Dumplings
The dough..was...not good. Buy wonton wrappers and definitely add minced garlic and fresh minced ginger. More or less depending on how much you like it. Take out the five spice, and maybe use ground pork instead of chicken.

22 users found this review helpful
Reviewed On: Feb. 17, 2008
Aji de Gallina
This recipe is great, but I left out the nuts and the kalamata olives. Nuts are too hard for a dish that's so smooth and delicious. I agree, the olives are too strong for this dish. Aji Panca is used traditionally, and I like to soak them in orange juice while the chicken stock's simmering and then blend them to make a paste. Also, you don't need to discard the vegetables used in the stock, you can blend them in the blender and put it in the stew as well.

5 users found this review helpful
Reviewed On: Jan. 11, 2008

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