addycat Profile - (13647440)

cook's profile


Home Town: Long Island, Casco Bay, Maine, USA
Member Since: Mar. 2009
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Asian, Mexican, Indian, Italian, Mediterranean, Vegetarian, Dessert, Quick & Easy
Hobbies: Quilting, Sewing, Gardening, Hiking/Camping, Biking, Photography, Reading Books, Music, Painting/Drawing, Wine Tasting, Charity Work
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Three year anniversary sushi at Sushi Zone in SF
About this Cook
I've been cooking since I was just a kid. My mom was a caterer and my first job was decorating gingerbread people at my mom's job at Impressions Catering in Pennsylvania. I've had work doing food prep, service as well as assisted a baker. I've never taken a cooking class and love to improvise, as well as follow recipes.
My favorite things to cook
Chocolate, vegetables, desserts, experiments with things I've never done before.
My favorite family cooking traditions
My grandmother taught me to make popcorn balls the last time I spent time with her alone. My mom makes candied citrus peel for the holidays almost every year - it's a very nostalgic thing for me to eat.
My cooking triumphs
Homemade, improvised, bbq sauce when we didn't have enough for ribs over thanksgiving break visiting family. We read the ingredients of the bottle we had and threw it all together and the head of the house said "I don't impress easily when it comes to food, especially meat, and these are the best ribs I've ever eaten."
My cooking tragedies
Any time something doesn't turn out right. Not working in an industrial kitchen is a real set back for many baked goods.
Recipe Reviews 11 reviews
Baked Stuffed Winter Squash
I used this recipe as a jumping off point for my own version. I especially love the way the squash is cooked before adding it to the stuffing as it's just right to soften enough squash for the mix but not too much that the rind is too soft to stuff after. Here's what I changed: diced parsnip instead of celery lemon thyme instead of plain 1/4 cup shredded parmesan instead of egg chestnuts instead of pecans

5 users found this review helpful
Reviewed On: Nov. 15, 2010
The Best Meatloaf I've Ever Made
I'm just adding to the chorus. Perfect meatloaf. Bravo!

0 users found this review helpful
Reviewed On: Jan. 18, 2010
Classic Waffles
We love these waffles when we separate the eggs and whip the whites before adding. They turn out amazing in our belgian waffle maker when the whites are folded in just before cooking.

0 users found this review helpful
Reviewed On: Jan. 10, 2010
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