COMMENT ON THIS PROJECT
Sign in
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Not a member?
Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
My Activity
Reviewed Roasted Red Bell Pepper Hummus
"Excellent. I added 2 Tlbs of lemon juice to brighten up the dish. I add the jalapeño a little at a time. Some peppers can be very hot, even with the membranes/seeds removed. I really like the complexity of the flavors. Also I really like the “Bush” brand of chic peas/garbanzo beans. A great flavor right out of the can, well rinsed of course. I only gave it a 4 really more like a 4 ½ as I add the lemon juice that is not called for in the recipe. This one stays in my personal box.
About Me
I am a long time Fire House Cook (31 years) with several recipes that have been tried and proven for a very tough crowd... Fireman! I enjoy cooking at home and watching "Good Eats". Alton is the bomb! My inspiration to cook is my family. I have 6 sons and 2 daughters and with that kind of a crowd I help on my days off by cooking. The kids have always been a pleasure to cook for. Yes they are all ours. No we are not Mormon. No we are not Catholic. Yes my wife knows what causes it... . My years of cooking experience for a crowd (both at home and work) are now being used to help in a local soup kitchen. The interaction with the folks we are helping, the fast paced cooking that goes on, and the camaraderie is almost like being on a fire ground. For those who are reading this if you have never thought of helping out at a local soup kitchen I would suggest giving it a try. They are, at least the kitchen I help at, very flexible on the times and days you can help. It also feels really good to give to the community and to those who can’t give back to you. I don't cook "pretty" but would like to learn. My desire is to have a "really good" set of kitchen knives some day. Wuesthof Ikon Series, Cook's knife - 4994 / 20 cm(8"), Tomato knife - 4936 / 14 cm (5"), Santoku - 4972 / 14 cm (5"), Paring knife - 4986 / 9 cm (3-1/2" ), Peeling knife - 4920 / 7 cm (2-3/4"), Kitchen shears - 5558 / 21 cm (8"), http://www.wusthof.com/desktopdefault.aspx/tabid-91/52_view-137/categories-137 Aw maybe someday...
Favorite Foods
Mexican. I have a green chile that has won awards against other fire departments here in the Colorado Springs area. I have a BBQ dry rub and sauce that has taken me 30 yrs to perfect.
I am working on building a soup recipe box. I have been hankering soups of late. I have some already that are really good, and I find that I have a good base for most of the soups I cook now (Chicken or Beef stock and then just adding ingredients to change it up {beef stock, mushrooms 1/2&1/2 makes mushroom soup}). What I would REALLY like to do is take a soup course from a chef one day…. Now that would be REALLY great!!!
Advertisement
