Seth Kolloen Profile - Allrecipes.com (11931810)

Seth Kolloen


Seth Kolloen
 
Home Town:
Living In: Seattle, Washington, USA
Member Since: Mar. 2010
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Stir Frying, Slow Cooking, Mexican, Italian, Healthy, Quick & Easy
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About this Cook
Born and raised in Seattle, college and post-college in New York City, now back to Seattle because it smells nicer.
My favorite things to cook
Mostly things that take a long time, like soups and chili and stew. Grilling in the summer, obviously, as dictated by my Y chromosome.
My favorite family cooking traditions
We don't have any. We always have lefse at Christmas (it's Norwegian sugary potato bread) but I think my Aunt buys it. My mom's mac and cheese is pretty good, but is it tradition if you started having it in the 1990s?
My cooking triumphs
That very mac and cheese has been the cause for much celebration.
My cooking tragedies
When I was just learning to cook, I was living on the Lower East Side in this apartment with no living room, just hallways, two TINY bedrooms, and an even tinier kitchen. Somehow I got the idea that, on a 90-degree August day, I should make a spicy pasta sauce that needs to slow-simmer for two hours. I think I lost as much weight from sweating while eating the hot pasta and spicy sauce I got from the food itself.
Recipe Reviews 43 reviews
Ed's Favorite Beer Can Chicken Rub
This was fantastic. I made the amount suggested and used it on the whole (6 lb.) bird. I know it seems like a lot but think about how much meat needs to get seasoned! I rubbed the rub in between the skin and the breast meat. I also melted about a tbsp worth in some butter and brushed that on the chicken right before grilling. I grilled the chicken on cedar planks and it came out very, very flavorful. Fantastic rub!

0 users found this review helpful
Reviewed On: Aug. 24, 2015
Easy Garam Masala
Smells great!!

0 users found this review helpful
Reviewed On: Aug. 20, 2015
Roasted Garlic Lemon Broccoli
I roasted these at 500 degrees...and I think the key is to make sure your oven actually gets up to that temperature.

0 users found this review helpful
Reviewed On: Aug. 18, 2015
 
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Published Recipes
 
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