DA C00K Profile - Allrecipes.com (10206714)

cook's profile


Home Town: Chicago, Illinois, USA
Living In: Madison, Wisconsin, USA
Member Since: Nov. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Nouvelle, Healthy, Vegetarian, Dessert, Kids, Gourmet
Hobbies: Fishing, Reading Books, Music
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About this Cook
Heck, what can I say: I am, therefore I cook. I'm working up to "I cook, therefore I am", but I'm not there yet!
My favorite things to cook
Low and slow to quick-fired, charred and smoky :)
My favorite family cooking traditions
Cooking up a "potpourri" on Thanksgiving. Getting out of bed early and frying up some celery, onion, pepper and sage. Not to eat, but to scent the house for the morning. Later it's cider, cinnamon and clove.
My cooking triumphs
Bouche de Noel (ha!); breads; roasts; built-up tomato sauces that are deglazed with nice wine; using a stick blender to get my son to eat vegetable soup :)
My cooking tragedies
The one Super Bowl sub they will not let me live down (though I thought it was great, and reminded me of Mr Subs in Chgo.). Savages!
Recipe Reviews 2 reviews
Mom's Baking Powder Biscuits
I'm one of the flat people. After they came out flat I tested the baking pwdr with vinegar and got a solid reaction, so I'm not sure what went wrong. I don't know that it matters for anything, but I found the aftertaste surprisingly salty Others talk about adding more baking pwdr - even to doubling it - but in mine, it was just below the threshold of tasting "chemical-ly" from the existing amount. I'll make these again because of such positive feedback from others. But I'll sour the milk with 1t of vinegar for 5min prior to adding it to the (mostly) dry ingredients' bowl. That should get a good CO2 rise going that will be sustained or enhanced by the oven spring (hopefully).

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Reviewed On: Apr. 23, 2010

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