Faux Chef Profile - Allrecipes.com (13922487)

cook's profile

Faux Chef

Faux Chef
Home Town:
Living In:
Member Since: May 2009
Cooking Level: Beginning
Cooking Interests: Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Mediterranean, Low Carb, Quick & Easy, Gourmet
Hobbies: Gardening, Reading Books, Music
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About this Cook
I came up with the title faux chef because I feel in love with eating, cooking shows and appliances, but CANNOT cook to save my life. In my conquest to eat the best, and thousands of hours of cooking show hours consumed, I am digging into my inner self and this led to the "faux chef".
My favorite things to cook
I am not a good cook yet but I love to eat chicken of nearly all varieties, hamburgers, steaks, southern-style meals, Asian and Mexican cuisine, italian and mediterranian dishes. I love desserts. Big fan of appetizers!!!
My favorite family cooking traditions
My mom did all the cooking nearly 99% of the time :)
My cooking triumphs
My cooking goal over the next year is to learn to season foods, learn knife cutting skills, grilling, and gardening (herbs and vegetables).
My cooking tragedies
Add seasoning but food taste bland
Recipe Reviews 15 reviews
House Fried Rice
There is nothing wrong with the recipe. The great thing about it is that it works as it and also as a wonderful base recipe if your using what is on-hand or adjusting due to dietary needs. I did not measure anything. I used chopped red onion, yellow & orange bell pepper, and baby portobello mushrooms. I omitted green peas, carrots, ham & chicken and had to substitute chopped garlic for minced (tube) garlic. I warmed by wok first and then added sesame oil which I eyeballed; I ended up having to remove a good portion of it. I added the onions and then the mince garlic. Next went in the shrimp and mushrooms. Then I pushed everything against the walls of the wok to make a well to cook the egg. As the wok was regaining temperature, I added the yellow & orange peppers along the wall. I scrambled the egg and then added a few drops of the heated sesame oil I had to the side. Next, in went the [2 day old, restaurant] rice and I added a few shakes of soy sauce. I removed from burner and stirred in baby bok choy and continue to add sesame oil and soy sauce as needed. This recipe made it seem like I could truly cook. I look forward to using it as a base recipe for future House Rice attempts. I completely forgot to add the bean sprouts which I think would have kicked this up a notch. Will also had some green onion next time. This is a great recipe. I cannot understand some of the average reviews; your own bad deviations should not count against a solid recipe with good instructions.

15 users found this review helpful
Reviewed On: Jul. 5, 2010
Southern as You Can Get Collard Greens
5 Stars and Two Thumbs up. I did not have ham hocks and substitute a few slices of turkey bacon and a few hunks of the end of an ham I prepared for dinner along with the greens. I also did not have condensed chicken broth on hand and substituted homemade broth. I was skeptical of using as much water as the recipe called for figuring the greens would release water too; however, I did not change it. About an hour later, I feel in love. I was so proud considering I had never made greens outside of heating up a can, LOL. Great recipe. May not taste like the ones your (grand)mother cooked all day but for about 75 minutes of your time you will have some darn good greens!!!!

1 user found this review helpful
Reviewed On: Dec. 25, 2009
Shrimp Scampi Bake
I would prefer to rank this a 3.5 I did not like the Dijon mustard in this.

1 user found this review helpful
Reviewed On: Dec. 25, 2009
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Cooking Level: Expert
About me: I have three teenage sons who are picky eaters… MORE

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