EkenChels Profile - Allrecipes.com (18146724)

cook's profile


Home Town: Syracuse, New York, USA
Living In: Austin, Texas, USA
Member Since: Aug. 2005
Cooking Level: Expert
Cooking Interests: Baking, Mexican, Italian, Southern, Mediterranean, Dessert, Quick & Easy
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About this Cook
I'm a newlywed yankee who was brought up southern. Want to tell me I'm not a belle? Try my chicken fried steak! I've been cooking ever since I could read green eggs and ham and wanted to try it for myself. I'm of the opinion that to be a good cook, you have to like it. You're never going to learn a new language if you don't like the way it sounds.
My favorite things to cook
I love baking and cheesecakes are my specialty. Fudge and caramels are a lot of fun too. Generally speaking, if I have more than two hours of free time, I'm going to bake something.
My favorite family cooking traditions
Learning the old recipes from my great grandmother from my mom. Fried chicken, and the base for potato salad and cole slaw are still things I have to master. It's not the 4th of july without mom's outstanding salads.
My cooking triumphs
Holidays at my sister's. My sister has the most ill equipped kitchen so making anything that doesn't require the microwave is a challenge. It's like: here's an egg slicer and coffee cup - make a cake! Managing to pull of a masterpiece out of the comfort of my own kitchen is a triumph!
My cooking tragedies
I was really bad at gravy. It was always lumpy and bland or thin and too salty. One day it just clicked, now I can make cream gravy and brown gravy with the best of them!
Recipe Reviews 20 reviews
Spring Roll Wrappers
Spring rolls are traditionally made from rice wrappers, not wheat. These are more like wonton wrappers that you would use for eggrolls or crab rangoons, which are traditionally made from wheat.

43 users found this review helpful
Reviewed On: Aug. 16, 2006
Scalloped Potatoes
I give it 5 stars for the concept, but I changed it a lot. I used half cheddar and half velveeta for the cheeses to keep it from being oily from all cheddar. I also only used 4 tbsp of butter, and a splash of white wine instead of cooking sherry. I cooked the sauce on the stove so I could control the heat, and I added in some pepper as well. I used gluten free breadcrumbs in lieu of cornflakes. It turned out amazing! The wine was essential, it wouldn't have tasted nearly as good without it.

97 users found this review helpful
Reviewed On: Apr. 17, 2006
Sean's Falafel and Cucumber Sauce
Pretty good, but the cumin was really strong. Also, I used about 3/4 c of cornmeal instead of breadcrumbs due to a gluten intolerance. It worked pretty well, but my falafel was a bit like a hushpuppy. Still good, will tweak more to my tastes.

2 users found this review helpful
Reviewed On: Feb. 12, 2006

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