Mikezcookin Profile - Allrecipes.com (16673743)

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Mikezcookin


Mikezcookin
 
Home Town: Megalopolis, Massachusetts, USA
Living In:
Member Since: Oct. 2010
Cooking Level: Expert
Cooking Interests: Baking, Frying, Stir Frying, Mexican, Indian, Italian, Low Carb, Healthy, Vegetarian, Kids
Hobbies: Hiking/Camping, Camping, Walking, Music
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About this Cook
I live in the dead center of europe. No canned or "cream of E" soups, no dinners in a box, and (sometimes sadly) no shortening. Sure, I used to eat it in the US, but those days are over... no more premature embalming myself or my family. If it ain't from scratch, or able to be, it simply isn't made. I do work in restaurants (yes, plural) approximately 5 days per month, helping figure out lunch specials, "american" items, and for functions. I never went to a proper cooking school, and like all who haven't, I would NEVER consider myself a chef, OR "professional." I consider Bartolomeo Scappi to be a true hero. I still have that "unhealthy version" of Joy of Cooking on my bookshelf, and I often measure out recipes in miles.
My favorite things to cook
Traditional stuff that makes my family happy. Vegetarian dishes when I'm alone. But really, fresh or fresh frozen shrimp.
My favorite family cooking traditions
Meat and potatoes. And potatoes. Oh yeah, some potatoes... from Irish to Lithuanian, and all in the line of fire.
My cooking triumphs
The day my family and friends assured me that I have no legitimate reason to call or visit a pizza place unless I can say I own it. The day I made Chinese food as well as the place in my hometown.
My cooking tragedies
Tragedies? A good cook will always be able to eat his or her mistakes. Knowing what you're doing BEFORE you even start the stove, is as important as knowing your experiment and technique before you go into the laboratory. A lousy cook doesn't, and will admit to throwing something away - people who should not be allowed in the kitchen, OR write reviews.
Recipe Reviews 7 reviews
Lithuanian Kugelis
As someone who is of Lithuanian background, and even living in Lithuania, the first question is should the bacon be cold or hot smoked? Actually, it would be much better, and authentic, to use what is called "salt pork" in the US... hardly any "meat"in it at all. Also, most American-Lithuanians I knew in the US use a "safety grater", which looks like a metal tennis racket to grate the potatoes... the flaky shreds add a depth that simply shredding will never accomplice. Sadly, here in Lithuania, most people who make this regularly use a machine to grind the potatoes down... this absolutely sucks, as it makes this strange, almost rubbery loaf. Depending on how long you cook it, and how you want it too look, you can always use regular milk. Some "traditional" recipes call for burying a pig's ear or a piece of chicken in the loaf before you cook it, but then again, what's so traditionally Lithuanian about potatoes, which didn't even show up in Lithuania until the later 17th Century? And why call it "Kugelis", when people in Lithuania, up until the early 20th C. called it "Babka"? Thanks, Jablonskis...

0 users found this review helpful
Reviewed On: Mar. 15, 2014
Classic Minestrone
Good, but as said many times before, lacking. Hardly "classic" as minestrone has been in Italy since Roman times, and everybody knows Romans didn't have tomatoes. Decent modern recipe, though...

1 user found this review helpful
Reviewed On: Sep. 17, 2012
The Real Mojito
the "simple sugar syrup" must be made from brown sugar... a bit richer flavor. Go this route and you are on your way to perfection. 4 stars.

0 users found this review helpful
Reviewed On: Sep. 13, 2012
 
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