CharlotteMay Profile - Allrecipes.com (13570755)

cook's profile

CharlotteMay


CharlotteMay
 
Home Town: Ohio, USA
Living In: Pennsylvania, USA
Member Since: Jun. 2009
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Vegetarian, Quick & Easy, Gourmet
Hobbies: Gardening, Walking, Reading Books, Music, Painting/Drawing
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Charlotte Carpenter (that's me!), as she appears in "The Sims 3."
About this Cook
I love cookbooks. It is very hard for me to pass by the bargain bin in book stores, but that's getting easier now that I've found this site. It's the ultimate cookbook. I like to cook but HATE to clean up the kitchen afterwards. I also enjoy trying new things.
My favorite things to cook
I LOVE Japanese food, and I'm learning to cook more and more of it myself. I LOVE oven-fried chicken with mashed potatoes and gravy. It's my ultimate comfort food. I also enjoy cooking spaghetti and chili. They're very versatile and you can make endless variations with only minor ingredient changes, which I like.
My favorite family cooking traditions
My family always has a Christmas Pudding with Christmas Dinner. I do not like Christmas Pudding, but it is still one of my favorite traditions. I'm weird like that.
My cooking triumphs
I consider any food I prepare that does not end up burned, undercooked, hideous, flavorless, or otherwise unappetizing to be a triumph. I am, however, particularly proud of my first successful attempt at making Onigiri (Japanese rice balls), since I had so many failed attempts at them before.
My cooking tragedies
I can't think of any specific examples, but I know that a big problem I have is that I underestimate how long something will take to cook (sometimes it isn't my fault, but the fault of questionable directions in a recipe). Excessively late meals are the result... and when I'm on a strict time schedule, it has meant I had to find alternate meal plans, and the meal I was preparing had to be abandoned. Sometimes the abandoned dinner would be ruined utterly, depending on how far along in the cooking/prep process it was when I had to give up on it. Rest in peace, failed dinners. Rest in peace.
Recipe Reviews 26 reviews
Dashi Stock (Konbudashi)
Very easy recipe, yielded perfect dashi. Wouldn't change a thing.

0 users found this review helpful
Reviewed On: Apr. 9, 2014
Sweet Restaurant Slaw
My absolute favorite coleslaw recipe.

0 users found this review helpful
Reviewed On: Jan. 2, 2014
Cranberry Mustard Salad Dressing
I made this dressing to go with my Thanksgiving meal. As another reviewer pointed out, it does make a lot (over 2 cups). I blended the ingredients with an immersion blender, and that did a fine job of emulsifying the oil. One reviewer said the Dijon overwhelmed the cranberry flavor. That was not my experience, but I suspect that might be due to the style/brand of Dijon/cranberry sauce used. I tend to dislike Dijon (too strong), but have found I don't mind the Musette "traditional" Dijon. As for the cranberry sauce, rather than canned or jellied cranberry sauce, I used a Cranberry-Orange Relish that Publix grocery stores sell in their deli around the holidays. The results were a good blend of Dijon and cranberry flavors... but I still felt that this dressing was lacking something in its flavor profile. The recipe, as it stands, is very heavy on the sour end of the flavor spectrum. Tart cranberry relish (using canned or jellied might well sweeten it up some though), tart Dijon, sour vinegars (even rice vinegar is more sour than sweet)... I think this dressing needs something sweet to balance all that sour! I plan to make this again for Christmas, but I am going to change it up slightly. I'm going to use jellied cranberry sauce, and make it a few days in advance, to allow the flavors to develop. At that point I'll see if I need to add some honey for balance. I already know I need to add more salt/pepper. A similar recipe called for 1/4 teaspoon for each, so I'll try that.

3 users found this review helpful
Reviewed On: Dec. 16, 2013
 
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