quinoahater Profile - Allrecipes.com (11417427)

cook's profile

quinoahater


quinoahater
 
Home Town:
Member Since: Jun. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Italian, Southern, Healthy, Vegetarian
Hobbies: Gardening, Walking, Reading Books, Wine Tasting
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VIFF
About this Cook
Canadian male, single but my sisters and their families often come over for a monthly dinner. I'm a born and raised Vancouver boy.
My favorite things to cook
The one thing I have yet to do well enough are pastries. Things I like to cook are low-fat soups, chili, casseroles, stews. It took a while but now I'm learning to use hot peppers in my cooking. 15,000 scovilles is as hot as I'll go. I have added hot chili pepper seeds to chocolate cakes, just to take away some of the sweetness. I'm also getting past the standard Chinese stir-fry recipes and experimenting with Tofu,and Chinese fruits and vegetables.
My cooking triumphs
I'm not the best at pie making, but I 'attempted' an apple pie with some hot pepper seeds (the seeds from one pod of Jalapeno)last fall (2011). I had let the apples macerate for half an hour before I mixed in the seeds and filled the pie. It was a perfect heat level to work with the Johnagold apples I used.
Recipe Reviews 7 reviews
Hot Pepper Sauce - A Trinidadian Staple
I plan to make this this year. I'm growing several kinds of peppers but plan to use my Aji Peppers (50,000 scovilles) for a double batch and then use my sweet ones plus ajis again for a second batch. Rememebr the purpose of hot peppers is to enhance the flavor not burn your mouth, so play with the varieties! A recipe like this is more of a blueprint that you can modify

0 users found this review helpful
Reviewed On: Jan. 7, 2015
Hot Sweet Habanero Chile Sauce
good recipe and the ingredients can be played around with, I guess the darkening comes from the brown sugar and smoke. I've seeds on order, aji amarillo, cascabel and hot Thai so will use those this year.

2 users found this review helpful
Reviewed On: Mar. 25, 2014
Bacon Mushroom Swiss Meatloaf
Very tasty, the gf and her kids loved it. I also doubled a later batch and experimented by using porridge oats (rolled oats, oat bran, flax and wheat bran) with a tin of low salt beef broth with an extra egg for the binder. It cuts down on some of the garbage fillers people use and it's still full of flavor and nutrition.

0 users found this review helpful
Reviewed On: Nov. 10, 2013
 
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