Scratchcook Profile - Allrecipes.com (13072120)

Scratchcook


Scratchcook
 
Home Town: Madison, Wisconsin, USA
Living In: Seattle, Washington, USA
Member Since: Oct. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Asian, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Vegetarian, Gourmet
Hobbies: Knitting, Gardening, Camping, Walking, Reading Books, Music
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About this Cook
I'm the only daughter of a woman who lived through the Great Depression and taught me everything she knew about how to squeeze a dollar until "the eagle grins." I used to think it was quaint but these days it's all become incredibly useful.
My favorite things to cook
Bread; bagels; fancy chocolates; chocolate-dipped berries; espresso and coffee drinks; vegetarian main dishes; chicken main dishes; ethnic cuisines like Mexican, Indian, Thai, Chinese, French, Italian.
My favorite family cooking traditions
My mom was Czech so she made memorable foods like kolaches, stuffed cabbages, and other eastern European fare. We always made a very fancy candy-studded gingerbread house every Christmas when I was a kid. My mom could make dinner for six people for six bits and still have a quarter left over for Kool Aid.
My cooking triumphs
I made my own chocolate tempering machine (the "Meltmaster 5000") out of a dead bread machine, a steel mixing bowl, two light bulbs, a couple of switches, and the motor from a Farberware indoor rotisserie. It works great!
My cooking tragedies
I killed a perfectly good thriftshop bread machine to make my chocolate tempering machine, but I still get a lot of use out of the remaining nuts and bolts. I also killed my toaster oven trying to get it to go up to 500 degrees so I could use it to temper metal. Still trying to figure that one out.
Recipe Reviews 6 reviews
Sunshine Coast-Style Nanaimo Bars
Like all Nanaimo bars, this one is crazy sweet. But the bittery tang of the chocolate base helps, and the ganache on top helps too. Best bet is to cut each bar into 4 pieces! A little bite will satisfy where a big bar might be too much. Very delicious in small amounts.

0 users found this review helpful
Reviewed On: Jun. 12, 2014
Sweet Hot Mustard Chicken Thighs
I did my usual seat-of-the pants version, tossing the marinade ingredients right into the bag. No brown sugar so I used white sugar plus a teaspoon of Chinese dark soy sauce to get that molasses taste into the marinade. I mulched all the ingredients in the bag until the sugar dissolved and put the chicken into the bag. I refrigerated it overnight and all the next day and made it last night. Wow, a lot of taste for such simple ingredients. I baked mine for 1 hour at 375 degrees without onion rings and got mahogany-brown chicken pieces that were spicy, sweet, juicy, and tender. I might reduce oven temp to 350 next time. It gave off a lot of fat.

2 users found this review helpful
Reviewed On: Apr. 17, 2014
Rose Hip Freezer Jam
It has a bright orangey-red color and a delicious fruity taste that you can't quite put your finger on...is it apricot? No, it's unique. Very tasty and something you can't just go out and buy.

1 user found this review helpful
Reviewed On: Sep. 20, 2013
 
Cooks I Like view all 1 cooks I like
Cooking Level: Expert
About me: i'm a Turkish lady of 26 years old now and… MORE
 
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