mushythedestroyer Profile - Allrecipes.com (18426739)

cook's profile

mushythedestroyer


mushythedestroyer
 
Home Town: West Virginia, USA
Member Since: Jul. 2006
Cooking Level: Professional
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Asian, Indian, Middle Eastern, Healthy, Vegetarian, Gourmet
Hobbies: Knitting, Sewing, Walking, Reading Books, Music, Painting/Drawing
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Me
About this Cook
When I was 9 years old, I began preparing full meals for my family on a regular basis. Since then, my love of food and the creation thereof has blossomed exponentially. I have spent time cooking in cafes and restaurants, but currently I am a 4th year business student, married to a New England Culinary Institute (NECI) grad. I'll soon be finished, and then we'll get to embark on the culinary adventure we've always dreamed of - our very own mini-empire of vegetarian fine dining restaurants all over the U.S.
My favorite things to cook
Indian Cuisine, Asian cuisine, Vegetarian and Vegan dishes, particularly original recipes. I'm very good with pasta and potatoes, as I've spent several years being a starving student.
My cooking triumphs
All things vegan.
My cooking tragedies
Mostly baked things. The only thing I'm good at baking is bread. Cookies, cakes and the like are full of heartache for me.
Recipe Reviews 2 reviews
French Bread
I followed this recipe exactly and was deeply disappointed with the results. This is not French bread; it's average white bread with a hard crust, a dense, boring center and an incredibly yeasty flavor. I wanted something less time-intensive than the Julia Child recipe I usually use, but this wasn't even worth the few hours I had to put into it. 2 stars because it's better than store bought.

2 users found this review helpful
Reviewed On: Apr. 2, 2010
Quick and Easy Pizza Crust
My real rating for this recipe would be 4 3/4 stars, if I could do such a thing. I followed the original directions (no extra resting time or herbs; the only difference was that I used Kosher salt, because I always do) and got a 12 inch crust that was a nice thickness, crusty on the outside and chewy on the inside. The texture of this crust is FANTASTIC. The single slight problem I had with this dough is that my batch had a VERY yeasty flavor. I like the flavor of yeast bread a lot, but the yeast was slightly overpowering, possibly because I did just some veggie and olive oil toppings without sauce or cheese. Overall, especially for the speed and ease with which this can be made, this recipe is really great.

2 users found this review helpful
Reviewed On: Mar. 26, 2009
 
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