SolarSoda Profile - (13806087)

cook's profile


Home Town: Toledo, Ohio, USA
Living In: N. Fort Myers, Florida, USA
Member Since: Sep. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Gourmet
Hobbies: Scrapbooking, Knitting, Gardening, Hiking/Camping, Camping, Boating, Biking, Walking, Photography, Reading Books, Music, Charity Work
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About this Cook
I love spicy foods. I will add hot sauce to just about anything. I guess I am what you'd call a 'foodie' because I'm not a picky eater. About the only things I don't eat are "extreme" foods, such as raw animal intestines ... blech. But I will eat anchovies straight out of the can! I love to eat.
My favorite things to cook
I'm much more successful as a baker, as in dessert foods. Earlier this year I ventured into the realm of vegetarian/vegan eating. (I did not give vegans enough credit for their lifestyle.) I must admit I've gone back to a meat-eating diet, however I try to limit it to chicken and fish. That being said I firmly believe in the vegan lifestyle. It's healthy and can be done. Just say no to factory farms. Eating meat is fine, factory farms are not. is a GREAT website, very informative, tons of recipe ideas. Lots of myth debunking too.
My favorite family cooking traditions
I grew up in Toledo, Ohio. But lucky for me my parents turned me on to the wonderful world of Southern fare at an early age! I love greens, grits, jambalaya, beans and rice, gumbo, biscuits and gravy, mmmmm ... both my parents, it must be noted, are Michiganders with roots in Canada, England and Germany. Yeah, I don't get it either! I guess they just have really good taste - lucky for me! HA!
My cooking triumphs
My hopefully-soon-to-be-published "Easy Tofu Chili". I only found 2 tofu/vegetarian chili recipes on this site and both of them were gourmet. Mine is not gourmet ... but it tastes gourmet and is a big hit with the carnivores in my life every time I make it. And it certainly could be made gourmet with a little improvisation.
My cooking tragedies
Beef stew in a slow cooker. I am slow cooker stupid which makes me SO MAD!!! I mean, it was the worst meal I've ever made. I was so discouraged after that I didn't cook anything more than a box dinner for a few years after that. Consequently, I don't use slow cookers. I know, unbelievable right? I couldn't believe it either, I'm so disappointed. I need a class on how to use a slow cooker, because I don't get it!
Recipe Reviews 3 reviews
Country Apple Dumplings
A huge hit! Not recommended for diabetics though, as the recipe is listed here, lol. The only change I made was doing 3/4 white sugar and 3/4 brown. YUM!!!

0 users found this review helpful
Reviewed On: Mar. 9, 2011
Homesteader Cornbread
A hit with picky eaters! I did not follow the recipe as listed here on the website. Instead I followed the suggestions of numerous cooks here: switched the cornmeal/flour ratios (2 c. cornmeal, 1 1/2 c. flour); soaked the cornmeal and milk for WELL more than 10 minutes (more like 20); did 1/3 white sugar, 1/3 brown sugar, which I packed, not sure if I was supposed to pack it or not; baked it at 375 degrees for 25 minutes in a 13x9" glass, Pyrex baking dish (electric stove). Other changes I made: used almond milk instead of cow's milk and King Arthur whole wheat flour. Admittedly it did have a slight, wheat-y taste to it, but not bad. It came out delicious! I like sweet-ish cornbread and this was about the same as I would expect from the good ol' Jiffy box. This was my first attempt at cornbread from scratch and it was a winner! One last note: I wonder if the low raters here measured their flour correctly? Not everyone knows how to measure flour (my mom taught me at a very young age). I spooned the flour into the measuring cup and then leveled it off with a knife, moving the straight edge of the knife across the top of the measuring cup back and forth until the flour was level. Of course any straight edge will work, I've just always used a knife. I imagine, if you measure the flour wrong that might make your cornbread taste real dry.

2 users found this review helpful
Reviewed On: Mar. 9, 2011
Banana Cream Pie III
Well, what can I say, this pie turned out to be a *big hit*!! I don't remember the guy's name but he said he left the whipped topping to the side and let people dollop it on their individual slices - we did too. Otherwise we followed the recipe to a tee. My only criticism is, it was difficult getting the slices to stay intact when serving them up. Is that just what it's going to do since it's a cream pie? Or did I do something wrong? Either way, two thumbs up. It ultimately didn't matter what it looked like, it tasted so good going down, mm-mm-mm!!!

1 user found this review helpful
Reviewed On: Sep. 7, 2008
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