statikradio Profile - (11467419)

cook's profile


Home Town: Dallas, Texas, USA
Living In: Rockledge, Pennsylvania, USA
Member Since: Jun. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Low Carb, Healthy, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Gardening, Hiking/Camping, Camping, Boating, Walking, Fishing, Photography, Reading Books, Music, Painting/Drawing, Wine Tasting
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About this Cook
I am too interesting to make a summary....I'll either scare you away or entice you to read my life story. I may one day go to culinary school and learn some pastry arts and whatever else they will teach me so I can be a badass in the kitchen and maybe own my own business. I name my video game characters after food. I can sing. I get off doing "men's work" just because I'm a woman and I like to push boundaries. I was once a burglar alarm technician/installer, a bartender, computer hardware & internet tech support rep, waitress, and office temp. I love sushi, steak medium-rare, pulled pork sandwiches, BBQ brisket & chicken and pies & pastries. I've tasted sea urchin sushi....I didn't like it.
My favorite things to cook
Pies! I like cooking italian food becuase it's what I grew up with, but I'm trying to get better at Mexican and Asian food slowly but surely. I'm good at baking fish and chicken in a variety of ways, with pan searing meats and sauteƩing veggies, legumes & garlic dishes a close second.
My favorite family cooking traditions
Wish I had some! Grandma (Dad's side) did all the cooking for Mom's mom was too many states away to know and now she doesn't cook for anyone any more now that I live close to her. I'm thinking I'm going to have to start my own traditions. My parents took turns with cooking so we mixed it up a lot.
My cooking triumphs
I invented my own Italian Chicken Fingers recipe using no milk or egg! That means more milk and eggs for breakfast meals instead AND a healthier dinner. I have my own herb garden and I use the herbs in my cooking! I've learned a lot about flavor this way!
My cooking tragedies
Scratch cakes are kicking my . Still haven't found a yellow cake recipe I like better than the box. It's the icing. Most frosting recipes I try are gross. I can't take all that shortening lol. Anyone know how to make the whipped cream version of frosting? I had one hell of a coconut cake fail too....
Recipe Reviews 4 reviews
Baked Dijon Salmon
I didn't follow the recipe exactly as I had only a few filets, but basically I took all the ingredients and eyeballed it. I used more honey than mustard after reading others' comments as I don't like things TOO mustardy and the sweet sounded goo with the fish. I sprayed the pyrex dish with cooking spray, set the fish down, put the mixture on first then sprinkled a generous about of crumbs and parsley on top and added the pecans and an extra drizzle of honey. I coated the top with more cooking spray because I find this helps everything stay moist. I found it to be a really nice change from my normal sage or basil salmon.

0 users found this review helpful
Reviewed On: Jun. 22, 2010
Angie's Perfect Dinner Rolls
I can't give this recipe 5 stars yet because I screwed them up LOL. I followed to recipe ALMOST to a T. I don't know if over-mixing the dough does anything but it took forever to mix in all the flour even after I switched to the hook attachment. I might just use my bare hands next time....might be more therapeutic and won't leave my hand shaking from holding the mixer all that time. So when I say I screwed the up, I mean I made them too big (3 in) AND I cooked them in a Pyrex dish - I'm thinking I should have made them smaller and put them in a metal pan. I use a convection oven, but all the middles were still raw even after 10 extra minutes. So I cut off the tops, which were find to eat, then baked the bottoms for another 10 minutes! LOL So they taste good, but they are brown tops and ugly train wreck bottoms. They turned out more like buiscuits than rolls in texture. Not what I was expecting. Please note, this was my first attempt at a yeast bread. I'm hoping I can find a recipe that allos for a soft top and not a hard crust.

0 users found this review helpful
Reviewed On: Jun. 10, 2010
Bone-In Ham Cooked in Beer
Granted, I probably should not have used an already cooked ham, but the taste of the beer plus the pineapple was not to my liking. I would rather just have a regular ham boiled in water or a brown sugar baked ham. I thought something different would be good but just smelling the pineapple and beer together made me queasy. Sorry, it's not for us.

6 users found this review helpful
Reviewed On: Jun. 10, 2010

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