Jynnan tonnix Profile - Allrecipes.com (16720665)

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Jynnan tonnix

Jynnan tonnix
Home Town: Various, Connecticut, USA
Living In: Georgia, USA
Member Since: Jul. 2010
Cooking Level: Expert
Cooking Interests:
Hobbies: Photography, Reading Books, Music, Painting/Drawing, Wine Tasting
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About this Cook
I'm a Navy wife of 25 years, so we move around quite a bit...have lived everywhere from Scotland to Guam, with a number of places in between. Most recently Hawaii, but now in Georgia. I love to draw and paint, and keep meaning to get disciplined enough with that to actually start trying to do it semi-professionally, but that hasn't happened yet. In the meantime, we love to entertain, so I do a lot of cooking, often for large groups.
My favorite things to cook
Anything and everything! Since my reportoire before getting married consisted of scrambled eggs and grilled cheese sandwiches, I first learned the basics by watching Julia Child, and my cooking still tends toward the French.
My favorite family cooking traditions
Not really a traditionalist, but my husband would definitely put Thanksgiving on the list, and the traditional Polish Christmas Eve dinner which my parents always made. Personally, I'd just as soon have these whenever the mood struck, and not feel obligated to make them just because a certain date rolled around.
My cooking triumphs
Probably some of the parties we have had, where I made all the food from scratch for 50+ guests (typically around a dozen various appetizers/entrees plus salads and 5 or 6 different desserts).
My cooking tragedies
My husband still claims to be traumatized after my first attempt at linguine and clam sauce back in 1985...Lots of failures of various proportions since, though. Even stuff I make on a regular basis sometimes just doesn't cooperate.
Recipe Reviews 8 reviews
Making Crispy Onion Rings
Just made these! I was convinced that even though he claimed the crunch was the real thing, there must be some sort of enhancement going on, but they really were just as beautiful and as crunchy as the ones in the video. One thing; they took far less time to cook than the recipe indicated. Probably about half the time. Next time, I'll try cutting them a bit thicker, too, as I don't think an onion ring with a little substance left in the onion is a bad thing. Also, as crunchy as these stay, you could probably take the time to make a big batch of them for a larger group and keep them warm in the oven until they were all done with no effect on the quality.

99 users found this review helpful
Reviewed On: Mar. 30, 2012
Winter Fruit Salad with Lemon Poppyseed Dressing
This has become one of my "go to" salads for important dinner parties, and for everyday meals when I want a treat. Everyone loves it. The flavors and textures are wonderful together. As other reviewers have said, I cut down on the sugar, probably by about a half. I have also sometimes substituted goat cheese crumbles for the swiss, which I actually prefer, but that's probably a matter of personal taste.

9 users found this review helpful
Reviewed On: Jan. 12, 2012
Beef Yakitori
I make a marinade really similar to this, but I like to use sesame oil instead of vegetable oil, and also add a bit of garlic, a splash of sweet sherry and a good sprinkle of Chinese five-spice seasoning. I usually use it on thinly sliced flank steak, but it's excellent on the sirloin as well.

7 users found this review helpful
Reviewed On: Jul. 23, 2011

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