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In a Pickle: Pickled Red Tomatoes
Pickled red tomatoes are my all time fav. If anyone has a Russian food market in their area you must check out the pickled goods section. You will find everything, cukes in all shapes and sizes, tomatoes, and all sorts of random pickled veggies.
I have always loved garlicky gerkins, and tiny red tomatoes pickled with lots of herbs, pickle spice, and garlic.
Served: Cooking at Home with a Chef
Love this post. My aunt and I are the big food lovers in the family. We can talk about anything food related for hours, but when we get into the kitchen together our styles clash. I finally made it a rule that we each stay at our own areas and not bother the other, this works well.
My husband doesn't really cook, but every once in awhile he will come to help me, or he decides to make one of his 2 specialties. I do a similar thing with him too, I either let him just do things his way and not bother him. Or when he is cooking I help do the prep than just leave him in the kitchen to do his thing.
At home with loved ones food doesn't have to be perfect or look perfect to be enjoyed, sometimes half the days laughter comes from watching my hubby scrub the burnt frying pan.
Foods everyone seems to like but you just can't get into....
Scallops, I just really hate the texture.
Caviar
Stinky cheeses
Red wine
Runny Eggs
Watermelon- it's not that I hat it I just don't get the point, so much work for so little pay back
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About allakarasik
Location: Brooklyn, NY
About: Love cooking, been cooking since I was about 10. Was considering culinary school when I finished high school, but ended up in fashion instead. So now I design by day, and cook as a hobby every chance I get.
Favorite foods: I lived in Miami for awhile and became totally obsessed with Cuban food. Not fancy fusion, just no frills Cuban food. Ah, and Cuban coffee!
Any type of cuisine though, I'll give it a try.
Last bite on earth: Tough. Hmmm. A chunk of fresh warm bread with a drizzle of the best olive oil and a pinch of sea salt.

I know the temp seems high, but we have been roasting chicken (parts) at 500 degrees for quite some time and absolutely love the result. That is why this technique and temp spoke to me.
I just don't know how to pull off the recipe I want to use using this technique.
Maple Bacon Turkey Recipe: http://www.foodnetwork.com/recipes/tyler-florence/maple-roasted-turkey-with-sage-smoked-bacon-and-cornbread-stuffing-recipe2/index.html