Mystif Profile - (16209802)


Home Town: Wethersfield, Connecticut, USA
Living In: Louisville, Kentucky, USA
Member Since: Oct. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Asian, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Knitting, Hiking/Camping, Biking, Reading Books, Music, Painting/Drawing
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Just Me
About this Cook
Me in a nutsheel: happily married gay boy, senior in psychology (BS track), cyclist, ballet dancer. My husband is a physical therapist; I do my best to take care of the house and feed him.
My favorite things to cook
Bread, pretzels, pizza.
My cooking triumphs
I can rock some brownies, but my specialties are things like bread and pizza.
My cooking tragedies
Two words: Sweaty. Cake. Cake should not sweat. Nor should it taste vaguely like soda-bread. Natch.
Recipe Reviews 9 reviews
Cream Cheese Frosting II
Strong cream cheese flavor may not be everybody's cup of tea, but this is exactly how I like my cream cheese icing. I made a half batch with neufchatel (since that's what we had on hand) and sucralose (because sugar and I don't get along so well); the flavor is bang on. Just one note: a full sized batch of this recipe is probably about right for icing a two-layer cake. A half batch should be plenty if you're icing 12 standard-sized cupcakes. I still have some left over.

2 users found this review helpful
Reviewed On: Feb. 24, 2015
Apple Pie Muffins
In a word, wow! Moist, tender, and lightly sweet, with delightful notes of apple and cinnamon. I subbed sucralose (Splenda) for 1/3 of the sugar in the muffins themselves. I will definitely make these again.

3 users found this review helpful
Reviewed On: Sep. 22, 2011
Pakistani Lentil Curry
Excellent flavors -- aromatic, spicy, but (as written) mild enough even for less adventurous diners -- well balanced. Like most traditional recipes, this one can be adjusted to the palettes of those you'll be serving. I do plan to increase the cayenne next time, but still found it delicious. My fiance, who is not picky but doesn't normally eat much, cleaned his plate. I made only two small changes: first, I used whole rather than ground coriander -- I think I used about two teaspoons worth -- since I had no ground coriander and didn't feel like taking time to grind it. Second, I threw in a can of chick peas, drained, and cooked them with the lentils: not a necessary addition, but they went beautifully with the lentils and spices. For accompaniment, I steamed about 1/4 of a smallish green cabbage, cut into four chunks, on top of the lentils for the last 6 or 8 minutes. I served the curry with rice, home-made flatbreads, and a modified tzaziki sauce. In short, Jerry Javed's Pakistani Lentil Curry is guaranteed to become a part of my regularly recipe rotation. One more caveat -- households of two, such as mine, may want to halve the recipe. It makes a lot! That said, I'm looking forward to lentil curry for breakfast tomorrow morning!

6 users found this review helpful
Reviewed On: Jun. 27, 2011

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