TruthKid Profile - (13353918)

cook's profile


Home Town: Amherst, New Hampshire, USA
Living In: Napoli, Campania, Italy
Member Since: Dec. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Middle Eastern, Mediterranean
Hobbies: Hiking/Camping, Walking, Photography, Music, Painting/Drawing, Wine Tasting
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About this Cook
I design and build networks for a very large company
My favorite things to cook
Any type of meat, risotto, anything on the grill
My cooking triumphs
For breakfast I was making some mascarpone stuffed french toast and I needed a sauce. I had some fresh persimmons, so I whipped up a sauce from scratch and it was out of this world. The sweetness of the mascarpone with the complex flavor of persimmon was out of this world. Unfortunately I don't remember what I actually used in the sauce.
My cooking tragedies
I like to use crazy ingredients, and I took on too much one day when I decided to cook a Persian meal that called for rose water. I intended to use chicken breast, and didn't realize I pulled out thighs, I used too much rose water, it turned into a huge disaster and we ended up ordering pizza.
Recipe Reviews 102 reviews
Delicious Ham and Potato Soup
This soup was amazing! I followed the recipe with only minor changes. Instead of diced celery I chopped them very finely in the food processor as well as the onion. Instead of chicken bouillon I substituted one packet of Goya Ham Flavor Seasoning. It thickened well but I still added about an 1/8 cup of instant potato flakes just to give it a little more thickness.

2 users found this review helpful
Reviewed On: Feb. 14, 2012
Coq Au Vin, My Way
I honestly didn't expect to like this. I can't stand mushrooms, but went by the book on this recipe anyway. My first bite I was completely shocked, the combination of flavors worked perfectly. The taste of mushroom blended right in, and even the mushrooms themselves weren't as foul tasting as I normally find them. I screwed up telling my daughter there were mushrooms in it, because she immediately stopped liking everything. I served with buttered noodles. I will definitely be making this again.

6 users found this review helpful
Reviewed On: Aug. 5, 2011
Oven Roasted Potatoes
I've found this works best with waxy potatoes (red skin works perfect) and instead of using the combination of dried herbs, use a single variety of fresh (I prefer a sprig of chopped rosemary or some minced sage). This is my go-to recipe for roasted potatoes, but when I have the mentioned fresh herbs on hand my wife always notices and asks what I did different.

5 users found this review helpful
Reviewed On: Jul. 29, 2011

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