bccomp Profile - Allrecipes.com (16682662)

cook's profile

bccomp


bccomp
 
Home Town: Somewhere In Southern, California, USA
Living In: Somewhere In, Texas, USA
Member Since: Oct. 2010
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Mediterranean, Dessert, Kids, Quick & Easy
Hobbies: Sewing, Walking, Photography, Reading Books, Music, Wine Tasting
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Mmmm, Produce
About this Cook
I've had a couple dozen standby recipes that have always done the job. Then my daughter was born and I started making my own babyfood. I realized when it was time to switch her over to tablefood, that there was just WAY too much salt in a lot of my recipes. I still make those things but I'm really trying to venture out and try new things and healthier things, so that we can all eat the same meal instead of having to cook separate things for her.
My favorite things to cook
Brined meats. I love brined porkchops, brined turkey, brined chicken. Yum, yum. I to saute veggies in olive oil. I've recently started baking my own bread and I'll never buy store bought again! Same with pizza. Will never order another yucky delivery pizza after making my own from scratch!
My cooking triumphs
Learning to make bread!
My cooking tragedies
Having Christmas dinner 4 hours late because the prime rib wasn't done. Since then, I pay closer attention when checking cook times for bone-in vs boneless meat and I've invested in a probe thermometer.
Recipe Reviews 8 reviews
Chili I
Best chili I've ever had. I'm not sure that it matters (although some reviewers seem to think so) but I'm in TX and my husband was born and raised here. We were both blown away by this chili. Neither of us thought it was too sweet or too hot or too anything. The ingredients came together in perfect harmony and it was just right. Not a drop was wasted and I'm happy to report that it freezes very well. I've made this recipe twice now. The first time I made it as written. At the end of the cook time, it tasted fantastic but was a little thinner than I prefer so I drained and rinsed a can of black beans, pulsed them in the food processor to mash them up, and then mixed them into the chili. It thickened right up and went from a 4.5 to 5 stars. Second time I made a couple changes. Drained and rinsed kidney beans and only used 2 cans. Doubled tomatoes and drained them. Chili had a much better consistency but still wasn't quite thick enough so I stirred in a can of mashed black beans again and voila. I'll do it this way every time now. Oh, I couldn't find my whole cumin seeds anywhere the second time so I subbed 1/2 T ground cumin. Still delish. I'll use whole cumin in the future but just mentioning in case anyone is wondering if it can be subbed and by how much. Both times making this chili I used Shiner Bohemian Black Lager and Anaheim Peppers. The first time I used Starbucks Pike Place Coffee and the second time I used Starbucks Mocha Coffee.

3 users found this review helpful
Reviewed On: Mar. 12, 2014
Kung Pao Chicken
This was seriously HOT. Next time I'll use 1/4 of the chili paste and go from there. We like hot food but this was too spicy to eat. Needs veggies: carrots, snap peas, etc.

1 user found this review helpful
Reviewed On: May 10, 2011
Carrot Cake III
This carrot cake is really yummy. I've made it about 6 times. The first time I followed the recipe as written and it was really yummy but it fell in the middle. Since then, I've followed the suggestions of other reviewers and it's AMAZING. I do 1 c white sugar, 1 c brown sugar, add 1 extra t vanilla, add 1/4 t nutmeg, add 1 extra t cinnamon, no pecans. I use 2 x 9 in round cake pans and baked for about 45 minutes. I also cut the sugar in the frosting down to 3 cups. Four is delish but everyone agreed that 3 cups is better and doesn't overpower the cake like 4 cups.

3 users found this review helpful
Reviewed On: May 10, 2011
 
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