Babycake1210 Profile - (11073637)

cook's profile


Home Town: New York, USA
Living In: South Carolina, USA
Member Since: Nov. 2009
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Italian, Southern, Mediterranean, Healthy, Dessert, Gourmet
Hobbies: Knitting, Boating, Biking, Fishing, Reading Books, Music, Wine Tasting
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About this Cook
20-something mover and shaker.
My favorite things to cook
I love the "science" of baking. There is nothing more satisfying than measuring and mixing ingredients, and in 30-60 minutes, pulling an edible product out of the oven!
My favorite family cooking traditions
Sausage stuffing at Thanksgiving. Cheap Pillsbury cinnamon rolls on Christmas morning. Birthday banana cake. Grandma's macaroni and cheese.
My cooking triumphs
Most recently, winning the family "Chopped" competition. I competed against my dad, who is a professional chef, and I took the victory!
My cooking tragedies
Anything that simultaneously involved a large wine consumption.
Recipe Reviews 8 reviews
Authentic Pad Thai
The flavor was okay, but the texture/end result was not a success... Followed the recipe to a T, and it turned out a dark, gummy mess. I soaked and cooked the noodles enough, so maybe it was just a bad batch of noodles? I also used tamarind concentrate, not paste, so had hoped for a better presentation. If I made this again (which I probably won't), I'd double the tamarind mixture.

0 users found this review helpful
Reviewed On: Nov. 17, 2014
Asian Coconut Rice
Not much I can add to this! I have made this over 20 times, follow this recipe exactly, and have never had an issue. I always use a large stockpot to ensure that the rice doesn't burn and cooks through. Pairs with everything-- I've served this under fried eggs and bacon, grilled chicken, fish, greens...A great base for most dishes!

0 users found this review helpful
Reviewed On: Nov. 17, 2014
Dill Pickle Soup
Love this! Like everyone else, I was skeptical-- definitely give this a try! A few small changes made this a hit in my house: sautéed 1/2 chopped vidalia onion and the garlic in the butter. Raw garlic is not my thing. I needed about 5T of butter to be able to whisk the flour in, but I was also using a stockpot. Skipped the onion salt, and added about a 1t of kosher salt instead, a few dashes of cayenne, and a few grinds of black pepper. I also chopped up 2 medium red-skinned potatoes: added one with the spices & pickles, and simmered. Then used my stick blender to puree before adding the milk (I actually used 1/2 and 1/2 as that's all we had). Added the other chopped potato pieces and simmered until tender before stirring in the milk. The result was a creamy texture with perfectly balanced flavors. Will be making this again very soon!

1 user found this review helpful
Reviewed On: Nov. 17, 2014

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