Mr Badabing Profile - (11463254)

cook's profile

Mr Badabing

Mr Badabing
Home Town: Erie, Pennsylvania, USA
Living In: Everett, Washington, USA
Member Since: Jun. 2010
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Mediterranean, Healthy, Kids, Quick & Easy, Gourmet
Hobbies: Hiking/Camping, Camping, Biking, Photography, Reading Books, Music, Wine Tasting
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About this Cook
I'm generally a home gourmet, with some catering experience and I'm usually available for catering 500 people or less. I have a food blog as well
My favorite things to cook
Scratch cooking with max flavor, and light on the fats. I try to use fats as I would herbs and spices- sparingly, but necessary to build depth of flavor. Lately I've been developing sauces to highlight meats and fishes that are very simply prepared. Wine and cherry sauces, blackberry and chipotle, etc. I love re-doing childhood favs with a more modern spin, and a bit more flavor!
My cooking triumphs
Beef stroganoff, red wine and cherry sauce (on my blog, ), Swiss steak, Tex-Mex meatloaf, catering and knowing people enjoyed my food!
My cooking tragedies
Homemade mac-n-cheese! It just didn't turn out the way I hoped... too dry. But, try try try again, until I get it right.
Recipe Reviews 2 reviews
Armenian Rice Pilaf
Wow! Such a simple recipe, but tasted sooo good! THANK YOU! I sort of pared down the ingredients to make only 4 servings, about 2 Cups perhaps, and it was just enough, and delicious. I did use thick spaghetti and basmati as those ingredients were on hand. Broke the pasta into 1" pieces (1/2 C) and used 1/2 C rice, 3/4 C sauteed mushrooms, 2 C chicken broth, about 1 T butter and 1 T olive oil, salt and pepper to taste. Has anyone put toasted almond slices in this yet? It just seems like a great base for building flavors and greating an even more elaborate side dish, or a main dish even. I appreciate the original recipe- thank you, and you've inspired me to play with it a bit (play with my food, if you will!). If I come across a great combination of add-ons, I'll post here, and on my blog, if anyone wants to know, or share back and forth for the fun of it-

3 users found this review helpful
Reviewed On: Jun. 15, 2010
Real Homemade Tamales
I just want to say thanks for taking the time to post this, because I really REALLY liked these! I've only had tamales once before (restaurant), and I wondered why I'd waited so long! So, I made a small batch at home with this recipe, but I have to admit- I modified it a bit! Like many, I'm sure! I added 1 T cumin to the batter, and I shredded the meat from some bbq spare ribs that were tender, juicy and lots of spices and flavor. I used that for the filling, and they turned out pretty well for my first time. I think what I've learned is that the maza has to be sloppy wet when you put it into the husks-- I didn't get the batter that wet, and I should have. Next time... and next time I'll experiment with some other fillings. I'd love to hear if anyone else has stuffed these with fillings that wowed their family and friends... I'd love to share the recipe with you, and I'll post it on my blog.

12 users found this review helpful
Reviewed On: Jun. 15, 2010
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Cooking Level: Expert
About me: I'm an intermediate cook but my experiences here… MORE

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