lovestoeat! Profile - (13131431)

cook's profile


Home Town:
Living In: Honolulu, Hawaii, USA
Member Since: Jan. 2009
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Italian, Dessert, Gourmet
Hobbies: Scrapbooking, Reading Books, Music, Wine Tasting, Charity Work
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About this Cook
I enjoy, actually, I LOVE to eat! I think if eating was a hobby, I would list it as one. Actually, I had even considered changing careers and becoming a food critique if my current career(s) don't pan out. I consider myself to be a novice cook because I haven't really discovered my sense of style yet. But don't get that mixed up that I don't know what good food tastes like, because I have a very, very SENSITIVE palette! I was raised in Hawaii, where our food is derived by the many ethnic cuisines that make up our extrememly diverse culture. I also grew up and lived on the east cost-- Virginia, Washington, New York, so I think I have a pretty diverse knowlege, taste wise of the food cultures from coast to coast.
My favorite things to cook
Anything that tastes good!
My favorite family cooking traditions
Well, my family is Filipino and I was raised eating Filipino dishes as I was growing up, but I don't know how to make them.
My cooking triumphs
My cooking tragedies
Desserts... Help!!!
Recipe Reviews 3 reviews
Becca's Bruschetta
It was okay; not the best I've tasted. Followed the recipie exactly as stated, but for next time I would highly recommend buttering the bread slices and toasting it before putting all the ingredients on it.

2 users found this review helpful
Reviewed On: Jan. 6, 2010
Grandma's Corn Chowder
This recipie was absolutely delicious and was a big hit at our family Christmas party. I made a few changes like using 2 cups of cream-style corn and 1 cup of fresh corn (taken off the cobbler); using 1 can of evaporated milk instead of half-and-half; substituting chicken broth for water. It turned out wonderful and I have cravings for it every now and then!

7 users found this review helpful
Reviewed On: Jan. 5, 2010
Rock Salt Encrusted Prime Rib
I used this recipie for my New Year's Eve dinner and it was absolutely fabulous! I did a 7lb prime rib roast, roasted it first for 30 min, then cooked it for an additional 1 hr 40 min, rest for 30 min. At first I was quite hesitant cooking a prime rib roast with a rock-salt crust, and which took less time that any of the other recipies I had researched. Since the crust covers the entire roast, you don't see what's happening on the outside. So during the entire cooking time, I was praying to the food God's that I did not mess up on this expensive piece of meat. (Please note, that I am a novice cook, so I don't have the experience yet to know what works or not.) However, once it was done and I removed the crust, it was like a gift sent from heaven! I think that it turned out better than any other rib roast that I had tasted. I followed all the directions and added all the recommended ingredients, with the exception of sticking some garlic cloves into the roast and roasting it initially for 30 min instead of the recommended 20 min (as suggested by some members, thanks guys!) , but other than that, it turned out to be a hit. My brother, who is the biggest food critique, said that this was the best prime rib roast he has ever tasted!

31 users found this review helpful
Reviewed On: Jan. 1, 2009

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