ENDOFALICE Profile - Allrecipes.com (18715019)

cook's profile

ENDOFALICE


ENDOFALICE
 
Home Town:
Living In:
Member Since: Mar. 2004
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Asian, Mexican, Indian, Middle Eastern, Mediterranean, Healthy, Dessert, Quick & Easy
Hobbies:
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About this Cook
I'm a displaced and dangerously eclectic twenty-three year old artist set against the seemingly bleak landscape of endless car dealerships and married to an extremely cheeky actor. Currently, I'm floating aimlessly in retail and using my free time for more creative pursuits. I'm a conflicting literature nerd/ trashy fiction enthusiast and an aspiring chaos agent. We'll see how well that works out.
My favorite things to cook
I love to cook Asian food. I started with generic Americanized Chinese food while I was in high school and moved into Japanese cooking, but I think traditional Vietnamese food is my favorite. I haven't really had many notable successes with Thai food, even though I live across the street from a very good Thai market. I'm just now getting into Indian food, so we'll see what sorts of debacles result from that endeavor.
My favorite family cooking traditions
My mother is a master substituter, or at least she thinks she is. She has the uncanny ability to take any seemingly highbrow recipe and through sheer beligerence strip it down to a vague watery paste. It's a marvel really, a sad one, but a marvel. Fear her "thanksgiving soup".
My cooking triumphs
I make excellent Vietnamese spring rolls and am learning to emulate most restaurant cooking by breaking tastes down to their basic componants. I can't say I've made anything extraordinary as I am minimalistic by nature and not one for extravagant meals (even though I'm partial to white chocolate). I've made lots of strange curries that didn't make people throw up, so I suppose that's something.
My cooking tragedies
I tried to make breaded chicken fingers because my sister enjoys all that heavy, greasy garbage and they set themselves on fire, causing the fire department to be summoned to her apartment complex. I was thirteen at the time. I also have issues with desserts, and seem to suffer from the severe delusion that an egg beater is all-purpose.
Recipe Reviews 8 reviews
Thai Cashew Chicken
This was okay. The flavor was almost overpowering and I had to eat it with huge spoonfuls of rice to compensate for it. Also, I had expected the marinade to cook up saucy because it didn't contain any sort of thickening agent (and I followed this recipe exactly) but it actually turned out to be very heavy and pasty. I will say it was interesting, but not at all what I was expecting.

1 user found this review helpful
Reviewed On: Dec. 23, 2004
Chicken Lo Mein
This is an incredibly customizable recipe with a nice, solid flavor whatever you add. I can't honestly give it four stars because I changed it so much, but the sauce flavor was fantastic, reminiscent of the lo mein at one of my favorite local Asian restaurants (I don't know what the other reviewers are on about. Maybe they're all eating at bad restaurants!). Some lo meins that I've had at restaurants have a bland, onion-y flavor I really don't like, but this one was much more to my tastes. I didn't add mushrooms, because I hate them, and instead chose to add some chopped broccoli, carrots, snow peas and water chestnuts and also used pre-packaged stir fry noodles instead of linguini (that seemed an odd pasta choice to me.) I used half the sugar, no water, and halved the chicken broth and corn starch because I had a feeling it would be too saucy. The amount of ginger in the original recipe was actually good and did not have to be altered. What I ended up with was just about perfect. Some odd ingredients listed (don't use linguini!), but overall an excellent flavor.

177 users found this review helpful
Reviewed On: Dec. 22, 2004
Pot Stickers Traditional
Very good. I made them with chicken, not pork being as I do not like pork, and they turned out surprisingly edible which is sometimes not the case when you modify main ingredients.

1 user found this review helpful
Reviewed On: Dec. 21, 2004
 
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