Tronny Profile - (13081466)

cook's profile


Home Town: Moose Jaw, Saskatchewan, Canada
Living In: Uji, Kyoto, Japan
Member Since: Oct. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Frying, Stir Frying, Asian, Indian, Southern, Gourmet
Hobbies: Walking, Reading Books, Music, Wine Tasting
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About this Cook
A bit of a scientist about food... I like changing things just a little to see how the final product changes. When I can I like to pour a lot of time into cooking something truly delicious, but I'm not such a food snob that I don't enjoy the classic university student foods. I've on multiple occasions made a game out of tampering with instant white cheddar mac and cheese, spiking it with everything from chili powder or curry powder to good tomato sauce and cottage cheese (replacing the milk), etc. I'll admit to being a big fan of korean instant Kimchi ramen. I'm a Canadian studying at Kyoto U in Japan, spending a lot of time translating recipes out of cookbooks and experimenting with ingredients I didn't have access to in Canada. I'm especially enjoying the accessibility of seafood. The downside of groceries in Japan is the very limited variety of cheese... my local store has two kinds, "Cooking cheese" and "Pizza cheese", both of which appear to be mozzarella and both of which d
My favorite things to cook
Favourite ingredients to use: -Cheese (esp. feta, soft goat cheese, fresh parmigiano) -Tomatoes, Red/Orange/Yellow peppers -Fresh ginger, garlic -Herbs & Spices (I collect them) -Mushrooms -Japanese eggplant -Miso Favourite foods: -Stuffed Peppers My Way (this site) -Caramelized onions -Beef stew with red wine -Smokin' Scovilles Turkey Chili (this site) -Gyoza (Japanese dumplings) -Nikujaga (meat and potato stew Japanese style) -Okonomiyaki (a cabbage-based pancake that you put your favourite meats/flavourings into, pan fry, and then top with sauce, mayo, dried fish flakes, and seaweed... lately I've made cheese/mochi, cheese/kimchi, and ume/enoki/squid)
My cooking triumphs
Cooking Thanksgiving dinner by myself for the first time, to eat with a bunch of university friends. Baking fancy, complicated cakes for about 8 birthdays in a 3 month period, and having all of them turn out damn good.
My cooking tragedies
I will admit to mixing up the characters for sugar and salt and ending up buying two packages of salt when I first got to Japan. That was bad. I'm a bit scatterbrained. I'm the kind of person who loses count at 4 cups of flour... was that 4, or is this next one 4... I've also been known to forget about food and thus overcook things on occasion.
Recipe Reviews 2 reviews
Chorizo and Lentil Stew
Cheap, nutritious, filling, and delicious. An excellent soup that I look forward to making lots this fall/winter. Not pretty colour-wise, but anyone brave enough to try it will fall in love. Has the power to make believers out of celery/lentil haters. Make sure you keep an eye on the water level, adding more if necessary. (Modifications: I had 4 or 5 new potatoes I wanted to use, so I cut lentils back to 2/3c and used 2c of water/stock to start with, adding more when it looked low. On the suggestion of other reviewers, I added a tbsp of tomato paste with the spices and a few handfuls of spinach at the very end.)

1 user found this review helpful
Reviewed On: Sep. 19, 2009
Stuffed Peppers My Way
I've been making this for about 3 years now and my whole family loves it. It's first class as it is, but a variation we like even more is to use soft goat cheese instead of feta and stir it into the hot rice/tomato mixture until it totally melts, then stuff the peppers with the creamy cheesy mixture. I often make extra cheese/tomato/rice mix just to watch everyone scrape the frying pan clean.

2 users found this review helpful
Reviewed On: Nov. 29, 2008

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