happyhenry Profile - Allrecipes.com (11960896)

cook's profile

happyhenry


happyhenry
 
Home Town: Los Angeles, California, USA
Living In: Tucson, Arizona, USA
Member Since: Apr. 2010
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Indian, Nouvelle, Healthy, Quick & Easy
Hobbies: Sewing, Gardening, Hiking/Camping, Camping, Walking, Fishing, Reading Books, Music
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About this Cook
I was born in Los Angeles, California and raised there in the 1950's. I was educated at the UofA in Tucson and moved back to Los Angeles upon graduation. I spent a little over 30 years in broadcasting and was able to retire a few years ago. I returned to Tucson because I love the area and the small town feel of Tucson, even though we have one million people here.
My favorite things to cook
I"m not all that well versed in the kitchen so I stick to simple things. Poultery, beef, Fish, pasta are my favorites, but I also enjoy vegitarian stir frying. I try my hand at baking on occasion, pies,biscuits and cookies are about it though. They come out ok but when company's coming, I buy the real thing just to be safe.
My favorite family cooking traditions
I was raised in a spanish/mexican home so my memories of making tamales from scratch with my Grandmother and Mom remain a favorite. I still make tamales from scratch, but only once a year for christmas, the tradition in most mexican homes, and menudo for New Year. As a child and young man, everything that came out of the kitchen was made from scratch, nothing, or very little, from a bag or can. My kitchen is the same. I try to never buy anything in a can or otherwise prepared.
My cooking triumphs
Tamales, enchiladas, beans, soups and ravioli can all be described as cooking triumphs. Everything else can only be described as good, but not for public consumption.
My cooking tragedies
Fried eggs have always bedeveled me. They are always overcooked and burned along the edges, or undercooked and runny. I even burn toast.
Recipe Reviews 2 reviews
Remarkable Rib-Eyes
Thanks Marikabar for the tip on low sodium soy. I made this recipe for Sunday Dinner and it was a real success! The steaks were tender, juicy, and flavorfull. I'll never just grill my steaks again.

13 users found this review helpful
Reviewed On: Jul. 29, 2010
Amish White Bread
NEVER in all my days trying to bake bread have I done any better than bake bricks. Today I tried this recipe and was delighted at just how easy the whole process was. My yeast proofed perfectly. The flour was easy to mix, although I was able only to add 5 1/2 cups, and the kneading was a breeze! The dough doubled in size in about 30 minutes and, for the first time EVER, the dough in the loaf pans actually looked like loaves. I took everyones advice and used 1/4 cup of sugar and the end result was deeeelicious!!! I've been wanting to stop buying bread at the bakery for years, and now I can. This recipie is easy and delicious. I can't believe I did this! You've got to try it.

0 users found this review helpful
Reviewed On: Apr. 3, 2010
 
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