STARSING Profile - (1519683)

cook's profile


Living In: Boston, Massachusetts, USA
Member Since: Jun. 2003
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Stir Frying, Asian, Indian, Middle Eastern, Mediterranean, Healthy, Dessert
Hobbies: Walking, Photography, Reading Books, Music, Wine Tasting
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About this Cook
My favorite things to cook
I went to a high school with a large Asian population, so Asian cooking is "home food" to me. My standby meals are usually stir-frys with rice or rice noodles.
Recipe Reviews 30 reviews
Three Bean Salad I
I use this recipe all the time. It can't really be beat.

2 users found this review helpful
Reviewed On: Sep. 10, 2009
Marinated Tuna Steak
Five stars, no question. Flavorful, juicy, piquant. I quartered the recipe (just cooking for me), cooked it in a skillet and just dumped the whole mix in. I had to substitute teriyaki sauce (had no soya), which may have made it lighter than the original recipe; I enjoyed it this way. I also used dried herbs, found it okay. If I could make it differently I might crust some whole garlic slices right on to the tuna steak, but this is a bit of an unnecessary flourish. If your tuna comes out "tough and chewy" you are cooking it too long. Turn the heat up way high (skillet) or get the coals really going (grill) and sear it. Unless you buy bottom-quality tuna (which you should not), it is safe to cook until the top and bottom are seared but the center is still mostly pink and relatively uncooked. The bacteria grow on the exposed parts, which is why you have to cook the heck out of any ground meat (because the exposed parts have been moved all through the meat).

377 users found this review helpful
Reviewed On: May 26, 2005
Giblet Gravy II
Just stupendous. The first time, I used dried sage and it was terrific. I used real broth. The second time, I used bouillon broth and it was not as good. Stick with the real stuff. I also did not ever add the giblets, since I find eating innards to be somewhat unappetizing. Note that this recipe will only really supply a very small group with gravy, about 2 people -- at least double it if serving any amount of people at all.

99 users found this review helpful
Reviewed On: Jan. 2, 2005

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