jpassinetti Profile - (16796666)

cook's profile


Home Town: Medical Lake, Washington, USA
Living In: Spokane Valley, Washington, USA
Member Since: Jul. 2010
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Asian, Mexican, Italian, Southern, Mediterranean, Kids, Quick & Easy, Gourmet
Hobbies: Gardening, Hiking/Camping, Camping, Boating, Biking, Walking, Fishing, Hunting, Photography, Reading Books, Music, Genealogy
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About this Cook
Happily married with 3 wonderful kids, an insurance agent who loves to cook as a hobby. Currently going to school to get phd in history.
My favorite things to cook
I love to cook meat. I'm a carnivore and a typical man, so I love to grill. I also enjoy cooking italian as I am italian. I'd like to learn french cuisine as my father was a profession chef who specialized in french cuisine
My favorite family cooking traditions
I don't have any traditions other then my grandmothers speghetti sauce, but my father has lots of recipes he left behind, and I hope to try them out to find out if they are complete or not, and I will post on here.
My cooking triumphs
Cooking for a large family for the holidays.
My cooking tragedies
Too many to list.
Recipe Reviews 10 reviews
Navajo Fry Bread II
Way too much salt, would cut back and do 2 tsp, not tbsp. Also too much milk or too little flour. Way too sticky, impossible to roll into anything. Had to put another cup of flour in it just to grasp it, then used more flour so it didn't stick to my hands and to the counter. Would have been good had it been way too salty. Indian tacos were a bust tonight :(

5 users found this review helpful
Reviewed On: May 18, 2011
Slow-Cooked, Texas-Style Beef Brisket
It was ok, but I didn't like the flavor much. Didn't seem like BBQ but it was ok.

2 users found this review helpful
Reviewed On: Oct. 4, 2010
Jalapeno Poppers I
I love poppers, I buy them in bulk all the time, but never made them like this before. I added habanero and ghost chile in the cheese cause I'm crazy like that. Another good way to make poppers is to just cut the stem off and leave the whole pepper intact and remove the seeds (a potato peeler works well to do this), then fill with just creme cheese and wrap pepper with bacon and bake or grill. You can get a stand that holds I think like 25-50 peppers at any Cabelas store, or online. This way the cheese stays in the pepper.

11 users found this review helpful
Reviewed On: Sep. 17, 2010

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