Spicy Tim Profile - Allrecipes.com (12529197)

cook's profile

Spicy Tim

Spicy Tim
Home Town: Virginia Beach, Virginia, USA
Living In: Sandbridge, Virginia, USA
Member Since: Apr. 2011
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Nouvelle, Mediterranean, Low Carb, Healthy, Vegetarian, Gourmet
Hobbies: Gardening, Walking, Photography, Music, Wine Tasting
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My first-born graduates
About this Cook
I'm into spicy. Every main dish should have the option of added peppers -- or not. I made Habanero Salsa from Hell for my AOL peers from my garden peppers, and even though it made them sweat - they said I should start a business with that as a foundation...
My favorite things to cook
Slow Cooker. It melds the flavors, ensures deep-cooking, and is safe to leave behind. I love one-pot recipes: chile, menudo, greens with ham, Irish stew, etc...
My favorite family cooking traditions
I was brought up on the unusual. Beef tongue was the main ingredient in my school sandwiches when my mom made it for dinner. I had fellow students trading their cafeteria meals for it...
My cooking triumphs
The salsa, my Hellfire Habanero Chili, Irish stew with a kick, Greens and Cabbage with a kick...
My cooking tragedies
Anything without a hot pepper...
Recipe Reviews 2 reviews
Jamaican Cabbage
I was skeptical looking at the ingredients... But, I substituted 6 packets of Sweet 'N Low for the sugar (equal sweetness according to Sweet 'N Low)... I love heat, so subbed a serrano pepper sans seeds for the bell. And left in the thyme and habanero (same difference as Scotch Bonnet I'm told) but removed seeds and diced into small pieces. No carrots available, but just made this spicier... The combination of Sweet and Heat was awesome :)

0 users found this review helpful
Reviewed On: Dec. 3, 2014
Slow Cooker Spanish Roast
Great taste! But as I feared as I ate from the slow cooker - too much fat... You have pepperoni and a fat-laden cut of beef... But there is a solution: Put the pot in the fridge after cooking and before eating... Give it a few hours, and voila! The grease has congealed at the top of the stew... Using a flat spoon, work out the grease layer (mine was about an 1/8 of an inch) - and if you want to save any ingredient that was attached: use a pan to melt the grease and a strainer spoon to rescue the pieces... It still tastes good, and your heart will thank you!

1 user found this review helpful
Reviewed On: Jan. 18, 2014

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