Rat Rod Jess Profile - Allrecipes.com (13090195)

cook's profile

Rat Rod Jess


Rat Rod Jess
 
Home Town:
Living In: North Pole, Alaska, USA
Member Since: Nov. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Italian, Southern, Healthy, Dessert, Gourmet
Hobbies: Scrapbooking, Hiking/Camping, Fishing, Photography, Painting/Drawing
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Strawberry Rhubarb Custard Pie
Grandma ople's Apple pie
Me in Valdez, AK fishing for Silver Salmon
About this Cook
I'm 22 and live In North Pole Alaska. I LOVE to cook and bake. I did a semester of culinary school and fell in love with the art, although where i live, the school was horrible. I enjoy photography, welding, and hot rods/rat rods, pretty much anything in the shop, anything rockabilly and 50s. I recently adopted some not so friendly gastrointestinal problems that REALLY limit what i can eat. So i'm on here to learn how to cook new things that I will be able to eat.
My favorite things to cook
I LOVE (but rarely can eat because of health issues) ITALIAN. Love it. I also love good fatty warm confort food. Slow cooker meals, anything with fresh herbs and onion, sometimes garlic, depends on my stomach that day, i love fruit and green vegatables.
My favorite family cooking traditions
I cant think of any traditions with my family, except my moms gravy and stuffing at thanksgiving, i love it, and everytime i smell carrot, onion and celery togather it makes me think of her. I love to cook and entertain. i would be happy it i lived in a house with one bedroom and the rest of the house was the kitchen, where i could serve drinks and food, and listen to blues and jazz. The kitchen i think, is the heart of your home.
My cooking triumphs
i make a wicked good speghetti from all raw ingrediants, and a bomb boston cream pie... neither of which i can eat anymore due to illness and food allergies, but i still make them and watch everyone else enjoy them.
My cooking tragedies
Stuffing. I've made it 4 times, its either soggy, dry as bread, or soggy on the inside and burnt on the outside. i struggled and struggled with gravy, and finally managed to figure that out just recently. I think the biggest problem is I cant eat a lot of things i used to, so i'm trying to re-learn different things i can eat, and often get frusterated because i miss eating good food, and if i do eat the things i used to... i will be in pain for several several hours after, and sometimes that will follow into the next day. So ive just decided to learn new things to cook, that my body can handle.
Recipe Reviews 8 reviews
Ooey-Gooey Cinnamon Buns
This recipe was pretty good. I think 1 tablespoon of cinnomon is too much, so i did half a teaspoon of nutmeg and a teaspoon and a half of cinnomon. I like how these puffed up when i let them rise, but they got really soggy sitting in the carmel and then got really brown but werent completely done. they were good, but they need a thinker carmel- one with corn syrup or honey added, and decreased temperature, then it would be perfect.

0 users found this review helpful
Reviewed On: Jan. 11, 2009
Lemon Poppy Seed Bread
this bread was delicous. the only thing i changed was i used a cup of oil, and then added a 1/4 cut of apple sauce, i also left out the glaze because i cant handle anything too sweet. But i made a sliced almond crumb topping instead: 1/2 cup of brown sugar, 1/2 cup of flour, 2-3 table spoons of meltd butter, 1/2 cup to a cup of sliced almonds- depending on prefrence. i also left out the extract because i didnt have it, but i added 1/2 cup lemon juice and the rind of 2 lemons and it was perfect. Tasted fabulous.

2 users found this review helpful
Reviewed On: Jan. 11, 2009
Blackberry Pie I
This pie was delicous and perfect! i really want a pie recipe that called for flour instead of cornstarch, i dont know why, i just really dislike the taste and consistancy of cornstarch. The only thing i changed is i used half blackberries and half raspberries, i had to use frozen because where i live, there is no blackberries and a little tiny half a pint is almost $6, so i used frozen for both. I added and extra 1/4 cup of sugar because of the tartness in frozen berries and an extra 2 tablespoons of flour because of the added liquid in frozen berries, and it was perfect. I used Ruth's Grandma's Pie Crust, from this website and it turned out delisious. I also egg washed the crust and sprinkled with sugar to give it a beautifull golden color. Definately a keeper!!! thanks a lot!

3 users found this review helpful
Reviewed On: Dec. 30, 2008
 
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