Justin J Clark Profile - Allrecipes.com (11421114)

cook's profile

Justin J Clark

Justin J Clark
Home Town: Redwater, Texas, USA
Living In: Dallas, Texas, USA
Member Since: Jun. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Frying, Stir Frying, Slow Cooking, Asian, Indian, Italian, Southern, Vegetarian, Dessert
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Crazy cake (modified)
Yummy veggie burgers
About this Cook
I'm Justin. I'm 19, and I love cooking. Cooking gives me a talent to call my own. It gives me a getaway, it gives me an outlet. It makes me feel happy to cook for other people. It gives me a constructive way to handle other situations. When i'm sad i'm in a desert. When im cooking it's like I found water.. I hope to begin my professional culinary journey spring '11 at The Art Institutes of Dallas
My favorite things to cook
All things southern. I'm becoming more and more interested in the vegetarian dishes I cook. I think it's great to have a versatile pallet when it comes to food, and I think it's good to not eat so much meat.
My favorite family cooking traditions
I learned from myself, so I don't really know of any traditions.
My cooking triumphs
Cooking a massive 20'' cake for a party, i'm not a baker at all, and i'm definitely not a cake decorator. It all paid off at the end though, and they were more than happy with the outcome.
My cooking tragedies
I tend to forget things are in the oven... "whats that burning smell?" "oopsie"
Recipe Reviews 6 reviews
Bacon Wrapped Smokies
Awesome! I have not even got over to my party yet, and the hubby and I keep eating them. Only thing I did different was roll the smokies in brown sugar (after wrapping with bacon). Delicious! Thanks for the great recipe! Christina

0 users found this review helpful
Reviewed On: Feb. 3, 2013
Eggplant Parmesan II
I have always made a version of this for my family and we all love it! I first generously salt my eggplant about 1 inch slices, for about 20 minutes then rinse and pat them dry. (to get out the bitterness) I didn't use eggs (we don't eat eggs) I used buttermilk instead. I then fry these in italian breadcrumbs in about a half inch of olive oil-med high heat- for 1 minute on each side (any loger and they will be very very soggy), then follow her directions with your homemade spaghetti sauce and it's perfection. Very hearty and filling!

4 users found this review helpful
Reviewed On: Jul. 3, 2010
Homemade Mac and Cheese
Good flavor, but really dry.

3 users found this review helpful
Reviewed On: Jun. 25, 2010

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