thegiantpuffin Profile - (19280125)

cook's profile


Home Town: Pennsylvania, USA
Living In: Paris, Île-De-France, France
Member Since: Sep. 2011
Cooking Level: Beginning
Cooking Interests: Baking, Frying, Stir Frying, Mexican, Indian, Mediterranean
Hobbies: Hiking/Camping, Walking, Photography, Reading Books, Music, Wine Tasting
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About this Cook
My cooking tragedies
As a new cook, I once followed a recipe without question. Even the part where it called for 12 teaspoons of was a typo, and should have been 1/2 teaspoon. I realized this in the final stages of my first try at Pommes Dauphine.
Recipe Reviews 11 reviews
Sean's Falafel and Cucumber Sauce
I skipped the sauce and just used plain yogurt instead (I'm not a huge fan of cucumber) while my partner used store bought tzatziki. The falafel themselves turned out great with a few minor adjustments. I skipped the parsley because I did not have any, did not add baking powder, eyeballed the amount of spices I added since I didn't have my measuring spoons and just finely chopped the onion and garlic. I also used only half an onion and fresh lemon juice. I made the falafel patties quite small (about 1.5 - 2 in across and .5 in thick) and made sure the oil was very hot before frying them. I used much less oil than the recipe called for, about .5 in, and even less the second time (just enough to cover the pan really). They didn't fall apart, were crisp on the outside and soft on the inside. I ate them in pita bread and, the next day for lunch, on their own just topped with yogurt. The mix keeps well in the fridge, so when I made it for lunch I just fried up a new batch. Next time I will add some fresh chilli pepper to the mix since I like things on the spicy side. Overall this recipe is tasty as is, difficult to go wrong with and a great base to experiment with.

2 users found this review helpful
Reviewed On: Sep. 4, 2013
Yummy Honey Chicken Kabobs
This is a great marinade, I made extra sauce as I don't think the recipe makes enough as is. I liked it so much, I can't wait to try it as a base for a stir-fry sauce!

1 user found this review helpful
Reviewed On: Aug. 24, 2013
Corn Tortillas
Using the Maseca brand corn flour (not an easy find in France!) I followed the recipe as is except for the addition of a bit of salt. I don't have a tortilla press and found just using my hands and pressing the dough onto a piece of plastic wrap worked great. The plastic wrap was used so I could transfer them from the counter to the pan. If I found that the dough was breaking, I just sealed the cracks with some water on my fingers as I used my hand to press the dough balls into their final tortilla shape. I used my nonstick crepe pan, since I don't have a cast iron pan, to fry them. When done, I transferred them to a plate, covered that plate with another plate flipped upside down, and added a slightly damp paper towel to keep them pliable and warm. I have made them twice and both times they've come out great!

3 users found this review helpful
Reviewed On: Aug. 23, 2013

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