Big Paulie Profile - (13330141)

cook's profile

Big Paulie

Big Paulie
Home Town:
Living In: Pittsburg, California, USA
Member Since: Nov. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Asian, Mexican, Indian, Italian, Southern, Quick & Easy, Gourmet
Hobbies: Gardening, Walking, Fishing, Music
  • Title
  • Type
  • Overall Rating
  • Member Rating
  • Miso Soup
  • Miso Soup  
    By: Michelle Chen
  • Kitchen Approved
About this Cook
Well I'm always bad at describing my self but I guess the basics are fine. I'm 18 years old, 19 this August. I love cooking, listening to music, and studying languages <3 I went to culinary school for a semester and couldn't stand my chef -_- and other complications as well. I'm learning to play bass and I plan on taking up clarinet again. I want to learn many languages lol.
My favorite things to cook
Italian dishes, mexican dishes, and especially BBQ.
My favorite family cooking traditions
We don't really have cooking traditions, just mainly my mom making some of her signature mexican dishes like pozole, menudo, and tacos de lengua! Soooo good!
My cooking triumphs
When I learn a new recipe, I keep at it, asking myself "What could I do to have made it better?" or what could've been wrong. One would definitely be my chicago style pizza dough =D I have made the perfect one and never had to change anything in it.
My cooking tragedies
Plenty of 'em LOL. One mainly when I was making cinnamon rolls for my work, I killed the yeast because the water was too hot. I should have started over but I was short on time. The end result: super dense, doughy bricks of rolls T-T I was so upset. My coworkers said they all loved them but I just couldn't get over it.
Recipe Reviews 3 reviews
Jo's Rosemary Bread
Just made this a couple hours ago and it came out fantastic. Since I didn't have any dry rosemary, I just used some fresh instead (around 1/4c since I wanted a lot of it) and I added 2tsp. of italian seasoning rather than 1/4tsp. I only had the machine knead and proof the dough, I took it out after the second rise and formed it into a loaf then I baked it at 375 for about 25-30mins and brushed it with olive oil after and sprinkled some kosher salt on it like one user had mentioned. I will definitely be making this again =D!

2 users found this review helpful
Reviewed On: Feb. 18, 2012
Marinade for Chicken
This recipe was great :DD! I was completely skeptical about this recipe because of all the salty and acidic ingredients and the amounts! But it turned out really good. I used it on chicken breast and it made them very tender (as acidic things should.) Only thing was is that I used low sodium soy sauce (because that's the only thing I had), regular mustard since I didn't have any dry mustard and probably a 1/4 cup of Worcestershire sauce because I ran out ._. But it still came out ^_^ Also, I added about half a teaspoon of salt less than what it said since I thought it you be salty and I added extra pepper, parseley and garlic =D! Came out great! Definitely recommend it!

1 user found this review helpful
Reviewed On: Nov. 19, 2010
Clone of a Cinnabon
I made these for my family and they were SOOOO GOOOOOOD!! The only thing I didn't follow was the frosting only because I didn't have any cream cheese and couldn't go out. But this recipe is very good and I will be making them for a long time to come =D

0 users found this review helpful
Reviewed On: Mar. 23, 2010
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Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE

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