The Limit Does Not Exist Profile - (187696088)

cook's profile

The Limit Does Not Exist

The Limit Does Not Exist
Home Town: Barstow, California, USA
Living In:
Member Since: Dec. 2012
Cooking Level: Expert
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Me, Myself, and I
About this Cook
In a family of seven, I often find myself making some improvised recipes that I'll never be able to make exactly the same again, but they always taste great (according to the 5 and 7 year-old, too!).
My favorite things to cook
I absolutely adore making bread. It's a fascinating art for me (and I like watching Star Trek episodes while the dough rises).
My favorite family cooking traditions
Every holiday is a crazy cooking frenzy at our house, however, the best thing that I have ever eaten is my mother's turkey gravy. It's so simple and absolutely savory.
My cooking triumphs
The first time I made Philadelphia Stuffed Black Forest Cherry Cupcakes for an international food-fest. They have been a favorite each year since.
My cooking tragedies
Once... I attempted to make authentic croissants. Inspired by eating them in Paris that summer, I found the most genuine recipe I could. I followed every step and worked diligently for the next two days (even with a busy schedule). However, no one had told me there are different kinds of yeast. My tragedy: making almost perfect croissants. I accidentally used brewer's yeast. The poor pastries tasted amazing, but they were bricks.
Recipe Reviews 3 reviews
Traditional Layered French Croissants
Very delicious and authentic, however it does take an extreme amount of time and dedication.

1 user found this review helpful
Reviewed On: Feb. 22, 2013
Basic Quiche by Shelly
It was nice! I baked the crust alone in the oven at 425 degrees F (after I coated it thinly with butter) while I mixed the eggs and cheese ingredients, then I took out the crust, added the ingredients and followed the instructions as listed. Very light, fluffy, buttery and successful.

1 user found this review helpful
Reviewed On: Jan. 20, 2013
Amish White Bread
Very good bread recipe. It's always a good idea to crank up the room temperature (about 75 F or higher) when making bread to help the yeast work well, so it was my fault that it did not end up as good as it could have, but the taste is great.

0 users found this review helpful
Reviewed On: Dec. 26, 2012

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