jbarboza Profile - Allrecipes.com (11625716)

cook's profile

jbarboza


jbarboza
 
Home Town: Milpitas, California, USA
Living In: Pahrump, Nevada, USA
Member Since: Feb. 2010
Cooking Level: Beginning
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Asian, Mexican, Mediterranean, Low Carb, Healthy, Vegetarian, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Camping, Biking, Fishing, Photography, Wine Tasting
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About this Cook
I am a professional Photographer and have been in Pahrump, NV for the past 10 years. I lived most of my life in the Milpitas/Fremont areas of the Bay Area in Ca.
My favorite things to cook
I love BBQ but felt I was so confined to only cooking on my grill and smokers that I wanted to try something else. I have cooked everything from breakfast to deserts and even baked a cake on my BBQ. My wife is a great cook but wanted to try serving her something more than BBQ every night. Thank God I found this web page.
My favorite family cooking traditions
Both my family and my wife’s family are Portuguese so we had mostly Portuguese cooking growing up. I learned to BBQ from my Dad when I was very young and always thought that was what Men cooked. I have been BBQ'ing most of my life just never cooking anything with a recipe or in the kitchen. Once I met my wife she showed me so much more to cooking and I wanted to try to cook other things. Often with very disastrous results. Not Disastrous in the sense of life and limb but more in taste. I tend to have a problem with following directions. So I found this website and have started doing dishes I never thought I would have been able to do.
My cooking tragedies
Just about every sauce I have ever made is either bitter, too sweet or just plain Horrible. I wish I could cook sauces and make a simple gravy. I love a good gravy but can't make one to save my live. I either use jarred or make it from the little packets. They are usually ok but never great. I love KFC's gravy! Wish I could make a gravy with some flavor like KFC.
Recipe Reviews 12 reviews
Burger or Hot Dog Buns
Have made these now 3 times. Always they are perfect, soft and delicious. This last time I did a cold rise for a slower fermentation. They were even lighter. The texter was so soft! These are the best buns I have ever tasted. I also used some of my Amish starter (recipe on this site) rather than the yeast. Gave a depth of flavor they didn't have before. I added a half cup of the starter instead of the water and added it after the Milk and butter was at temp. The starter was added once the milk/butter was added to the first flour mixture. I only cooked the milt to 110 degrees, I was worried about killing the yeast. Our wild yeast here is more like a sourdough but the Amish starter uses milk and sugar so it is a nice sweet starter with a delicate yet slightly sweet taste. Gave the buns an incredible flavor.

0 users found this review helpful
Reviewed On: Dec. 28, 2012
Malasadas
These were great! Took me back to the day of making these in the morning with my Mom. They are much better if pulled apart so the center is very thin without breaking through. The outside rim is more like a donut but the center is crispy and wonderful. There are best when eaten within 24-48 hours after that they get a little stale. But they are so great when fresh. I remember kids coming from all over on Sunday Mornings to get these from my Mom. I run into people now some 40 years later and the first thing they say is remembering coming over to get my Mom's donuts. they just called them ugly donuts.

6 users found this review helpful
Reviewed On: Feb. 1, 2012
German Apple Pancake
We had this at the Original House of Pancakes and have tried to make it at home with mixed results using our Dutch Baby recipe and adding the apple/sugar mixture in. This answered a big question why ours was good but not perfect. This is perfect. Really didn't change anything, it is a fantastic recipe and a delicious dish. Highly recommend this one. We do Turn the pan over onto a serving place so the presentation is amazing with all the stickygoowy sugar and beautifly backed apples on top. Similar to the picture. Ours in the pan is all pancake on top and you don't see the apples until turned over. Ours rose very nicely. If it doesn't rise for you either don't mix it so much if you can't allow the batter to stand for an hour or 2. I prefer to mix the night before so all I need to do is work on the apples in the morning. I let the batter come to room temp while working on the apples. Two apples are better than one. I have a 12 inch cast iron skillet so I double the batter as well to serve more. A lot of work to make a second batch with the cleaning of the pan.

3 users found this review helpful
Reviewed On: Jan. 20, 2012
 
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