Angel Johnson Profile - (13738943)

cook's profile

Angel Johnson

Angel Johnson
Home Town: Bolingbrook, Illinois, USA
Living In: Bothell, Washington, USA
Member Since: Jul. 2008
Cooking Level: Expert
Cooking Interests: Baking, Frying, Slow Cooking, Italian
Hobbies: Gardening, Reading Books, Music
  • Title
  • Type
  • Overall Rating
  • Member Rating
  • Naan
  • Naan  
    By: Mic
  • Kitchen Approved
Making Sandwiches
About this Cook
My husband and I became interested in cooking thanks to Alton Brown (Good Eats) and, later on, America's Test Kitchen/Cook's Illustrated. We're big fans of both of them and have tried many of their recipes, usually with great success. I've recently started baking more, after picking up "The Bread Baker's Apprentice" by Peter Reinhart. Hopefully I'll be adding more homemade bread to our diet thanks to him.
My favorite family cooking traditions
The two family recipes that stand out most in my mind are my mother's banana bread, which is more like a banana loaf cake, and my grandmother's Sunday gravy and meatballs. I didn't realize until recently that banana bread was traditionally more like a spice cake, with nuts and a heartier crumb. In contrast, my mom's is always light, sweet, and almost cakey. My father's family is Italian, so that meant a lot of large meals that featured some kind of pasta dish. Whether it was lasagna, ravioli, mostaccioli, or just spaghetti, it was always made with her special sauce, and sometimes she would make meatballs or braciole to go alongside.
Recipe Reviews 1 review
Chicken Tikka Masala
After making America's Test Kitchen's version of this dish many times, I went looking for advice on how to adapt it to the grill. When I found this recipe and it was so highly rated, I thought I'd give the alternate marinade and sauce a try. The original recipe was inedible, mainly because it was much too salty, but the spice mixture was also much more concentrated in the sauce than I was expecting. If you make this recipe, be sure to follow the advice in the comments, unlike us. We also had trouble with the chicken cubes slipping on the skewers when it was time to turn them. If you don't already use double-pronged skewers, a good tip is to skewer each set of chicken pieces with two to make flipping them much simpler.

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Reviewed On: Jul. 17, 2008

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