RedCook Profile - (16104169)

cook's profile


Home Town: New York, New York, USA
Living In:
Member Since: Sep. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Asian, Mexican, Italian, Southern, Dessert, Quick & Easy
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About this Cook
I try to cook things as closely to the original recipe as possible. I think that increases the usefulness of my reviews and, to be honest, I don't have the cooking creativity yet to make big changes. It is fun to see what others say to look out for and what changes they have made to their dishes as it serves as inspiration to become a more experienced cook!
My favorite things to cook
Huevos Rancheros and Candied Yams.
My cooking triumphs
Thanksgiving sides are my specialty.
My cooking tragedies
Chicken adobo. It was a recipe from a magazine and it had too much vinegar in it. Intensely sour.
Recipe Reviews 9 reviews
Chef John's Sausage & Shrimp Jambalaya
Although it was quite tasty, it was a pain getting there and the recipe is misleading. I used the brown rice that the recipe called for and at the 45 minute mark the rice was extremely crunchy. I then started to add on cooking time in 10 minute increments until the rice got to a state that was edible. I think in total the rice cooking time took about an hour and a half, double what the recipe called for. By that time the liquid had been absorbed and the dish was a tasty stew. The shrimp cooked quickly thereafter. I also ended up using 12 ounces of sausage (3 sausages).

1 user found this review helpful
Reviewed On: Mar. 22, 2015
Chef John's Chicken Tikka Masala
The recipe is delicious! I made it exactly as written. It’s going to be added to my regular rotation. It takes a bit of time but the end product is worth it! As a note, the spices are a little bit milder than what you would get in a restaurant. I think that the flavors are good as a stand alone dish without trying to compare it to what I could get in a restaurant. If you are looking for more of the restaurant-style punch of flavor, you might want to adjust the spices accordingly.

1 user found this review helpful
Reviewed On: Mar. 22, 2015
Miso-Glazed Salmon
I am so glad that I found this recipe! It tasted great! I didn’t make any changes to the main ingredients, but had to leave out the basil garnish since I didn’t have it on hand. I was only able to marinate the salmon in the fridge for an hour instead of 2 so I can only imagine how much tastier it would be! Also, I ended up cooking it in parchment as that’s how I like to cook my fish. This recipe is definitely going into the regular rotation.

0 users found this review helpful
Reviewed On: Jan. 15, 2014

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