Barry Profile - (13748952)

cook's profile


Home Town: Paramus, New Jersey, USA
Living In: Brogue, Pennsylvania, USA
Member Since: Aug. 2008
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Indian, Southern, Mediterranean, Gourmet
Hobbies: Camping, Boating, Fishing, Photography, Reading Books, Wine Tasting
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About this Cook
I graduated from the Culinary Institute of America way back in 1980. I had spent a total of 10 years in foodservice and loved it. I left that industry many years ago and am now a manager for a major optical chain. I collect cookbooks, love working with wood, and spending time with my daughter which does not leave me as much time as I like for cooking. I love logging on and seeing the latest recipes and ideas. Now if I could cook them as fast as I collect them.
My favorite things to cook
I really don't have any particular favorites. I enjoy spending time in the kitchen using any new recipe.
My cooking triumphs
I needed to make a batch of traditional souffle's for a dinner party I was having and of course it had to be 95°F out and 99% humidity. Amazingly, all twelve came out beautiful and made it to the table looking picture perfect.
My cooking tragedies
No real tragedies, but over the years there have been many "What was I thinking" moments. I have discovered on more than one occasion that while the flavor may taste good in your mind, the idea looks good on paper, the execution and resulting product are another matter entirely.
Recipe Reviews 15 reviews
Baked Teriyaki Chicken
Made this exactly as written and the flavor was great. The chicken thighs were super tender and none of us thought this was too salty. I was a bit concerned after tasting the sauce by itself, but after baking, the chicken had a nice glaze and the sauce had mellowed quite a bit. If you're looking for a quick and simple, inexpensive dinner to feed a bunch of people, this is it.

0 users found this review helpful
Reviewed On: Nov. 11, 2013
Beef Stew VI
The secret to this as well as any other beef stew is to get a great sear on the meat before adding anything else. I made this exactly as written and it came out perfect. The only thing I would suggest doing differently would be to flour the beef before searing it off, and deglaze the pot with about 1/3 cup red wine before adding the beef broth. Flouring the meat will help thicken the stew without needing as much cornstarch. The flavor is terrific. The stew freezes well too.

4 users found this review helpful
Reviewed On: Nov. 11, 2013
Jamie's Minestrone
I have now made this twice exactly as written. This makes a very hearty soup, loaded with vegetables. If you're looking for something with lots of broth, this isn't it. I usually add a little extra chicken broth and tomato sauce as needed just to give this soup a little more broth. The flavor is as good if not better than what you can get at the local Italian eateries. I would not change a thing in this.

1 user found this review helpful
Reviewed On: Nov. 11, 2013

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