shi Profile - (13848907)

cook's profile


Home Town:
Living In: Ottawa, Ontario, Canada
Member Since: Oct. 2008
Cooking Level: Expert
Cooking Interests: Baking, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Nouvelle, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Quick & Easy
Hobbies: Gardening, Biking, Walking, Music
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About this Cook
Not much to say: I'm obsessed with food.
My favorite family cooking traditions
I grew up in small towns where you could turn off the house lights and see every star in the sky. Every year, around the Perseids in August, my mom and I would make coffee cake. Then, after nightfall, we took our cake out onto the back porch with blankets, and watched the meteor shower for hours.
My cooking triumphs
A friend of mine told me that I am his hero and he really respects me for being an amazing cook who is unafraid to experiment in the kitchen, among other things. It tickled me pink.
My cooking tragedies
Four or five years ago I burnt a batch of chili - I went looking online for a fix and found the popular 'add peanut butter' solution. I tried it, it didn't work. My husband and I ate peanut butter chili for the next week.
Recipe Reviews 2 reviews
Lentil Soup
Very good base recipe! I followed the suggestions of other commenters and added more of the things I liked: 28 oz. can of diced tomatoes with juices, 4 bay leaves, 3 tbsp. balsamic vinegar, 6 cloves garlic, and a few dashes of Worcestershire sauce. My husband loves it. I didn't have any spinach, but it was still delicious. I'm excited to try it with Kale!

0 users found this review helpful
Reviewed On: Aug. 10, 2013
Homemade Plain Yogurt
Very easy base recipe. It looks difficult but with an instant thermometer the process is made so simple. I used my slow cooker to maintain the warm water bath and the yogurt was ready in 4 hours. The process is long but very low maintenance so I was able to get school work done - I just had to take a minute periodically to check the water temperature. Thanks for sharing! As an aside: this recipe also makes a great start for something like cream cheese. Just add a few pinches of salt and pour it into a muslin cloth or cloth table napkin. Tie the top with a rubber band and let it drain over a bowl in the fridge for a couple days (use a strainer to keep the cloth out of the drained whey.) I ate my cream cheese on crackers and it tasted so clean and fresh! The drained whey I added in place of water to soup for added protein.

20 users found this review helpful
Reviewed On: Sep. 19, 2011

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