bferris19 Profile - (13934423)

cook's profile


Home Town: Bellmore, New York, USA
Living In: Kirklyn, Pennsylvania, USA
Member Since: May 2009
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Mediterranean, Gourmet
Hobbies: Gardening, Fishing, Music, Wine Tasting
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Billman and Victoria at Chavas, San Francisco!
About this Cook
Father and husband who loves to cook. I started out trying to recreate my mom's best stuff but over the years have expanded to just about every taste and culture.
My favorite things to cook
Anything Cajun, anything Thai, anything Italian, anything BBQ. I love having an "all day" kitchen experience; slow cooking, braising, or outdoors BBQing or smoking.
My favorite family cooking traditions
My Mom's meatballs, clam casserole, and lasagna.
My cooking triumphs
-Grand Prize Winner 2008 "Pastapalooza" in Philadelphia for a cajun based pasta called "Eagles Draft Pasta" I created. -Finalist of 2009 "Pastapalooza" in Philadelphia for an "Orzo Gumbo" dish I created.
My cooking tragedies
I cannot seem to make a decent grilled london broil!!!! No matter what I do it comes out as chewy as Bubble Yum!
Recipe Reviews 18 reviews
Springtime Spaghetti
Great by itself but my advice is to add some crumbled cooked bacon or pancetta - it makes this dish really sing! I like the way the jullienne veggies pair with a string pasta (I used vermicelli.) Nice recipe thanks!

24 users found this review helpful
Reviewed On: Apr. 18, 2012
Steak and Spinach Salad
We do steak salad all the time and I like the addition of the cranberry and walnut here, will defintely use that next time. Round steak is not a great choice however, we use flat iron or skirt, which are very tender juicy cuts that don't break the bank. No need to cook til it's "no longer pink inside" either -- I like mine med rare.

7 users found this review helpful
Reviewed On: Mar. 22, 2012
Chicken Korma II
Very good but I would submit that you need to add some salt (I salted the chicken as well as added a little to the sauce.) Also the recipe calls for 1 tsp of chili powder - in Indian cooking chili powder is very hot (similar to cayenne if not hotter.) If you don't want it spicy don't add the full teaspoon. Kormas I've had in restaurants are usually not that spicy at all.

1 user found this review helpful
Reviewed On: Jan. 20, 2012
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