CC Profile - (18295448)

cook's profile


Home Town: Beijing, Beijing (Municipality) , China
Living In: Silver Spring, Maryland, USA
Member Since: Dec. 2005
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Gourmet
Recipe Box 1 recipe
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About this Cook
I'm a resident doctor living in the Washington, DC area. With little time to cook, and previously little interest in doing so, I've started a Renaissance in my kitchen over the last 2 years or so! I'm ready to try new things, though many days, I'm so busy I still fall back on my old frozen dinner ways.
My favorite things to cook
Corn, Blue Crabs, Lobster, Sushi (Big fan of seafood & asian foods... not a big fan of many western foods and most contain cheese, so mexican is definitely out!)
Recipe Reviews 3 reviews
Cherry Pound Cake
Pretty good, but never turns out as white and fluffy as in the photos. First time I made it, ended up overbaking when I followed the directions & went 80 min--didn't burn it, but the cake was light brown in color; tasted ok, but had to throw most of it out, since it was unpresentable. Tried it a second time, figuring my oven was hot; lowered temp to 310 and cooked for less than 60 min--this was more than enough time in my oven! Was sort of a yellower version of that pictured. Very delicious; not really like the dense pound cake sold in stores, but a light and rich cake that was well appreciated by everyone at work nonetheless. I pitted and added fresh cherries in addition to the marascinos from a can, and it was quite colorful. Tasted great with whipped cream on top, and hot cocoa on the side.

6 users found this review helpful
Reviewed On: Dec. 15, 2005
Green Curry Thai for Kings
This was pretty good, and pretty easy to make. I made it with pork instead of chicken, and it turned out great, though I'd recommend cooking the pork in a separate wok first, with the garlic & oil. I also added potatoes to this, which I think worked out great, just make sure you boil the potatoes first to even out the cooking time. I'm not a fan of eating bits of ginger, so I put in 5 very large slices, and fished them out later. I also used fish sauce instead of salt, much more authentic. And I'm confused by previous reviewsthat said they had to cut down on the spiciness; this was actually very mild curry, by any standard (wusses! LOL... either that or a huge variation in different brands of prepared green curry pastes). I had to add in some fresh chopped hot peppers & ground pepper to really get it going. I'm not a frequent cook, so it was a welcome relief to have such a simple recipe turn out so good; made lots and shared with others in my building, who loved it too; and then froze the rest.

16 users found this review helpful
Reviewed On: Dec. 15, 2005
Crab Fried Rice
Overall, pretty good fried rice. I think the cilantro is what makes it; this is also what my mom likes to add in hers. I went all out and also chopped up some leftover lobster meat, for that extra bit of color & class. A dash of fish sauce and white pepper, along with some semi-hot peppers, gave it an extra zing that the original recipe lacked.

11 users found this review helpful
Reviewed On: Dec. 15, 2005
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