MAJORSKY Profile - (18186274)

cook's profile


Home Town: Kansas City, Kansas, USA
Living In: Sacramento, California, USA
Member Since: May 2005
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Frying, Stir Frying, Asian, Mexican, Indian, Low Carb, Healthy, Vegetarian, Quick & Easy, Gourmet
Recipe Box 0 recipes
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About this Cook
I started getting serious about cooking right after I got married in 1998. I immediately bought The Joy of Cooking and it taught me what good food is all about. My favorite cuisine is Thai and Vietnamese, but Japanese is a close second. I try to limit my carbohydrate intake for weight control and health issues. I love to try new recipes!
My favorite things to cook
I love to make soups, especially clear broth soups, Manhattan clam chowder, Thai hot and sour, Mexican lime and avocado, and chilaquiles. I also love making pad Thai, but it's pretty time-consuming so I don't do it often. I've branched into making meals with minimal cooking during the warmer months when it's easy to get fresh, local ingredients. I just love fresh veggies!
My favorite family cooking traditions
My family still prefers to make meals from processed and packaged ingredients -- Velveeta, processed mixes, white bread and noodles, and processed gravy mixes. I never enjoyed food until I moved to California and learned how wonderful fresh ingredients are!
My cooking triumphs
Not many people in my family are very good at cooking, so I'm pretty proud of the fact that I can make complex dishes and have them turn out well! Anytime I visit my mother in the Midwest, I love to make elaborate meals for her because she's amazed by them.
My cooking tragedies
Many years ago, I tried making French onion soup for my high school French class. What a disaster! I meant to half the recipe, but partway through making the soup I forgot to half the ingredients. So there was WAY too much butter, WAY too many onions, and not much else. YUCK!
Recipe Reviews 12 reviews
Thai Grilled Chicken with Sweet Chile Dipping Sauce
Pretty good chicken recipe. My husband used chicken breasts instead of half a chicken and marinated them in the curry mixture overnight. Next time he says he'd cut the amount of fish sauce in half because it made the chicken pretty salty. The dipping sauce is a thin (watery) sauce, but that's not uncommon for Vietnamese and Thai dishes. Overall, the dish had good flavor and was easy to make. Just reduce the fish sauce in the marinade!

6 users found this review helpful
Reviewed On: Jul. 16, 2005
Thai Noodle Salad
FANTASTIC!!! Excellent for a warm summer night when you want to cool down. I was skeptical about mixing milk directly with vinegar in the dressing because I thought the milk would curdle, so I combined all the dressing ingredients *except* the milk, stirred it well, then added the milk. The dressing tasted just like what I've had at good Thai restaurants!!! I made one addition to the noodle mixture: fresh cilantro. The results were so fresh and yummy! I'm glad the recipe made a lot of noodle salad because I'm looking forward to having it for lunch tomorrow.

28 users found this review helpful
Reviewed On: Jul. 16, 2005
Tom Yum Koong Soup
SUPERB!!! This is an old reliable one in my recipe arsenal. It's labor-intensive, but the result is fantastic. I substitute slices of ginger for the galangal and lime zest for the kaffir lime leaves. I use small serrano chilies for the chili padi -- I think they're close relatives in the chili family. I didn't expect it, but when the shrimp broth is simmering with the other ingredients, it makes the kitchen smell incredibly FRAGRANT! This is a cherished recipe for me.

24 users found this review helpful
Reviewed On: Jul. 14, 2005

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