VIta Profile - Allrecipes.com (1109641)

cook's profile

VIta


VIta
 
Home Town: San Diego, California, USA
Living In: Meguro-Ku, Tokyo, Japan
Member Since: Aug. 2001
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Stir Frying, Asian, Mexican, Italian, Southern, Healthy, Vegetarian, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Sewing, Gardening, Biking, Walking, Photography, Reading Books, Music, Genealogy, Painting/Drawing, Wine Tasting
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  • Title
  • Type
  • Overall Rating
  • Member Rating
Oyster Sauce Chicken
Japanese Peanut Salad Dressing 2
Japanese Peanut Salad Dressing 1
Mustard Vinaigrette Dressing
About this Cook
Japanese American. My parents are both great cooks so our whole family enjoys tasty food immensely.
My favorite things to cook
Fast and easy but has a lot of flavor. Always looking for those types of recipes, but I have found that Korean dishes tend to have that the most.
My favorite family cooking traditions
Japanese
My cooking triumphs
Being able to please my fiancee's rigid palate.
My cooking tragedies
When I was in jr. high, I made crepes for the first time and used salt instead of sugar.
Recipe Reviews 39 reviews
Skillet Beef and Celery
I didnt want starchy so I left the starch and water altogether from the recipe. I stir fried the veggies with heated oil and salt and set it aside. We bought a high grade steak and salt/peppered it before lightly pan frying it (left it med rare). Cut it in thick slices, put it on a med shallow plate, topped it with the cooked veggies and had it with ponzu sauce (instead of the soy sauce since I didnt want heavy soy sauce taste) for dinner that night. had it with some white rice. It was fabulous. I could never imagine the celery and onion combination but it matched oh so well with the beef. Really enjoyed the texture and flavor mixture in my mouth. thank you for the recipe!

1 user found this review helpful
Reviewed On: Jul. 2, 2008
Simple Feta Cheese Salad
Very simple to make but it is definitely missing something. I soaked the chopped onions in water (changed it 3 times) before draining and adding it to the mixture so that it's not stingy. I guess one hour would have sufficed but I started cooking early and ended up soaking it in water for 3 hours. I added 2 tablespoons of red wine vinegar, some salt and an extra tablespoon of olive oil. It tasted better to my liking but I think you need to make adjustments to your own tastes. I served it on a cute plate on top of a whole red lettuce leaf.

2 users found this review helpful
Reviewed On: May 10, 2008
Black Bean and Salsa Soup
I made the dish exactly as stated. It was good but not excellent. To me, it tasted like I was eating chip dip but with a little more extra flavor and thinned out. I might leave out the water and eat it with dip next time I want to eat black beans.

1 user found this review helpful
Reviewed On: May 9, 2008
 
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