Chris Profile - (13854921)

cook's profile


Home Town:
Living In: Stephenville, Texas, USA
Member Since: Oct. 2008
Cooking Level: Expert
Cooking Interests: Baking, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Middle Eastern, Mediterranean, Vegetarian, Dessert
Hobbies: Gardening, Boating, Biking, Walking, Photography, Reading Books, Music, Charity Work
Recipe Box 0 recipes
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About this Cook
I'm eighteen years old, and more comfortable in the kitchen than pretty much everyone in my family. I started helping my mother with food prep as soon as I could wash and peel, and began cooking when I could be trusted with hot equipment and sharp objects. I started experimenting with flavors sans recipe about six years ago, and have never looked back.
My favorite things to cook
Anything new! It's hard for me to share my recipes, because my food never comes out the same when I try to measure the amounts. Even if I start out with what I think is about right, there's always adjustments and I can never get it to taste the same... Maybe someone can help me out on that? Anyways, I've been a vegetarian for about a year, and anything that helps me share that with other people is great.
My favorite family cooking traditions
My maternal family is from "up North" and my paternal family is from South of the border, so there's quite a bit of mix-ups on holidays. Traditional Mexican food meets Chicago is interesting to say the least.
My cooking triumphs
The first time I cooked a meal completely on my own was the Mother's Day of my ninth year. I made steamed veggies, grilled BBQ chicken, and mashed potatoes. Not the fanciest meal ever, but my mom seemed to appreciate the effort. My first real recipe was a pecan praline that everyone couldn't get enough of and no one could reproduce. I was ecstatic.
My cooking tragedies
My first real failure was a tofu smoothie I tried to make. It was.. inedible, at beast.
Recipe Reviews 2 reviews
Mock Tuna Salad
Recipes like this make me take back all negative thoughts I've ever had about being a vegetarian. This is wonderful.

0 users found this review helpful
Reviewed On: Oct. 7, 2008
Congresbury Ginger Shortcake
Wow! I just tried this recipe, and my roomie and I absolutely LOVED it. I did make a few adjustments, however. I substituted 2 tbsp of corn starch for some of the flour to make it fluffier and less staunch. I know it's a shortcake, but we were in the mood for more "cakey" cake. I also used the light Karo syrup instead of the golden because it's what was on hand, and added about 1/2 tsp cinnamon and cornstarch into the glaze to make it slightly reminiscent of pumpkin pie, and thicker. I used a loaf pan and adjusted the temperature to 375 for 23 mins and it came out divine. Thanks for the great recipe!

9 users found this review helpful
Reviewed On: Oct. 7, 2008

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