fadeinlight Profile - Allrecipes.com (13214450)

cook's profile


Home Town: Desert, California, USA
Living In: Desert, California, USA
Member Since: Mar. 2009
Cooking Level: Intermediate
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About this Cook
Just a hobbyist. I started cooking because I realized that you're just never going to find someone that can cook as well to your cravings as you can yourself, so long as you've acquired the skill. I've been cooking for myself for about 10-12 years, and have gotten a decent reputation amongst family and friends.
My favorite things to cook
I'm partial to roasting meats, although I'm always trying to diversify. Lately I've been working on sauces, and integrating whole grains into meals (groats, quinoa, wheat berries, etc.).
My favorite family cooking traditions
My mother is Asian, and the culture where I live is heavily Hispanic. I'm not afraid of heavily spiced foods at all.
My cooking triumphs
Roasting a few whole pigs, killer Thanksgiving turkeys that ended up tasting like 20+ pounds of deli lunch meat, prime rib roasts that fell off the bone at Christmas, and steaks that made us stop eating out on the really important occasions.
My cooking tragedies
Dozens and dozens of them, and they're still happening. That's how you learn. And lose weight, sometimes.
Recipe Reviews 18 reviews
Pollo Oaxaca
This was easily a five-star recipe :) I've been making chile verde for awhile, and I never thought to keep part of the sauce uncooked. What a difference! The flavors and colors seem more vibrant this way. I'll definitely be using this method whenever a recipe calls for a tomatillo sauce. Just a side note, I used one mid-sized habanero instead of the serranos (I didn't have any on hand), and it turned out fine.

1 user found this review helpful
Reviewed On: Aug. 21, 2014
Sweet and Spicy Green Beans
This recipe is fantastic. The one thing I'd suggest is adding a few drops of sesame oil--it helps to bring out the Asian side of the dish.

0 users found this review helpful
Reviewed On: Aug. 12, 2014
Smothered Chicken Breasts
This is a true five-star recipe: it's quick, easy, doesn't require a lot of expensive ingredients, and is kind of a revelation in its own way. You end up with this kind of sweet, smoky, salty, crunchy mass of goodness which (almost) everyone will love. I recommend getting good bacon--I got some ends and pieces off of some killer stuff, and it worked fine. Also, I brined the chicken breasts ahead of time and omitted the salt--seems to always end up better that way, imho. I'd recommend slicing the onion really thin so you can get these kind of crispy amber candied onion strings. Also, I used about half a cup of really packed (hard) brown sugar, and that was a wee bit too much. Again, killer recipe--kudos to Brent BeSaw for sharing it!

0 users found this review helpful
Reviewed On: Jul. 8, 2014
Cooks I Like view all 1 cooks I like
Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE

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