Perigod Profile - (13877245)

cook's profile


Home Town: Reno/Sparks, Nevada, USA
Living In: Reno/Sparks, Nevada, USA
Member Since: Aug. 2008
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Mediterranean, Low Carb, Healthy, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Knitting, Sewing, Walking, Reading Books, Music
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  • Naan
  • Naan  
    By: Mic
  • Kitchen Approved
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About this Cook
I'm 39 and have been cooking since I turned 5. (Grandma insisted that was the age to begin. And with an extended family always over at her house for meals, she was smart to draft all the helpers she could get!) I've been battling a serious health issue since 2004 and tailoring my cooking to suit. I have a husband and a 14 year old daughter, work full time and love to experiment with foods and recepies to make them healthier.
My favorite things to cook
Mexican food! With homemade salsas, tortilias and the works! Yum!
My favorite family cooking traditions
Spagehtti sauce. The recepie has been handed down 3 generations. It's one that has never been written down. You learn to make it with someone in the family who knows it. There are no measuring spoons or cups. Everything is "Now, take a smell/taste/look". The "apprentice" cook gets several hands on lessons before getting to make the sauce under "supervision". It's usually a big deal to present the "solo" effort.
My cooking triumphs
The day I proved to my now husband I *really* did know how to cook. *LOL* I whipped up a meal from scratch for a father's day, complete with last minute "invented" cream sherry sauce for the baked pears. I was out of ingredients for whiskey butter sauce and had to improvise. My husband is a professional chef. Needless to say, he was impressed. We've been combining knowledge and skills ever since.
My cooking tragedies
My first attempt at Breakfast cookies! *LOL* I knew that following the recepie verbatium was a mistake. Something about the ratio of butter to the other ingredients made me believe it wouldn't work. I was right, it didn't! Lesson learned, I compensated the next time and they were better!
Recipe Reviews 1 review
Mom's Yeast Rolls
I've been making yeast bread for over 30 years now. This recipe isn't really for someone trying to make yeast rolls/bread for the first time, as it did require some tweaking. Yeast bread dough isn't, as a rule, supposed to be so sticky you have to pour it like a batter. You should wind up with a ball of dough that is silken to the touch and springs back when pushed a little. I had to use about 8 cups of flour, give or take. After 30+ years, I know when a batch of dough will be good and when it will be crappy. In this case, it will be a good batch. I'm thinking perhaps the poster of this recipe is sort of like me: Most recipes are in my head & I have to show someone versus try to write it down as I don't really use traditional measurements. My cooking teachers were Old School Southerners, ya used yer eyeballs & yer hands, not measuring cups & spoons. So, I'm giving the poster a break, 'cause if I tried to write my recipes down, they'd need lots of tweaking and work, too. :-) Rule of thumb for this recipe? Not for newbies. Intermediate & Advanced bakers should know how to work around the glitches. If not, well, ya need more practice!

9 users found this review helpful
Reviewed On: Apr. 4, 2010

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