psychedilemma Profile - (16430919)

cook's profile


Home Town: Seattle, Washington, USA
Living In:
Member Since: Nov. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Frying, Stir Frying, Asian, Mexican, Indian, Italian, Mediterranean, Dessert
Hobbies: Music, Painting/Drawing
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About this Cook
Three words. Food, cats, and art.
My favorite things to cook
I love everything! But I have a soft spot for Asian food and sweets.
My favorite family cooking traditions
My mom makes some amazing crepes!
My cooking triumphs
First cake ever that I made for my best friend's birthday! Dark chocolate pumpkin cake with a salted caramel buttercream, topped with melted bittersweet chocolate. It was freaking divine, and was gone so fast! Everybody loved it. I felt so proud~*~*~*~ Also, my mom teaching me how to make crepes for the first time.
My cooking tragedies
The first time I tried making biscuits and gravy. What in god's name was I thinking. .-.
Recipe Reviews 4 reviews
Baked Buffalo Wings
While the original recipe is not perfect, it doesn't take a whole lot of alterations to make it absolutely incredible! I dried my wings well, floured them, and left them in the fridge on a cooling rack for 1.5 hours. I then proceeded to bake them on the cooling rack on top of an aluminum foil covered tray at 415 for 25 minutes. Took them out, drained excess juice from the tray, dipped them in sauce, flipped them, and baked another 25 minutes. I took them out AGAIN, brushed the tops with sauce, and broiled them on high for 3 minutes on each side, brushing once more after flipping. The result was crispy, flavorful skin, and tender, juicy meat that slides right off the bone! What I did obviously took a little more effort, but was well worth it. I will undoubtably be making these again, thanks!

4 users found this review helpful
Reviewed On: May 31, 2014
Crispy and Creamy Doughnuts
Wonderful donuts! At first I was worried, since they tasted so plain without any glaze, but afterwards they are a lot sweeter. I do have a huge sweet tooth at times, and this time I was going for something a bit sweeter. Next time, I will try adding a little more sugar. All in all, great recipe, and easy, too, although it requires a bit of patience. I topped mine with chocolate glaze, cinnamon sugar, colorful vanilla glaze, and normal vanilla glaze.

1 user found this review helpful
Reviewed On: Aug. 28, 2012
Slow Cooker Texas Pulled Pork
I just made this, and it was phenomenal. Now, this is my first time even USING a slow cooker, but the results were fantastic. ANYBODY can make this. I left out the thyme, and used white wine vinegar instead, since I had no apple cider vinegar. The meat was fell apart beautifully after 6 hours! Also, I have posted a picture of my meal!

4 users found this review helpful
Reviewed On: Aug. 3, 2012
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