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Joined Date: Oct 12, 2007
Birthday: Nov 17
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People call me a gourmet because I have fed myself well for the past 30 years. I open a fridge and see a seven course meal out of whatever is there. No food either too humble or too elegant for me to prepare. Served as a sous-chef before my other career, so I know my way around a kitchen. I love to cook, I love to eat, and I love to share. I have a kitchen full of good, reliable, and interesting cookbooks from which I launch most of my ideas. Recipes are just ideas that you make your own. I'll try anything. I am especially good at pairing sides with main dishes - sort of how a sommelier pairs wine with food. If I had a cooking pet peeve it would be dealing with a food snob or a culinary phony, cooks who have top-of-the-line cookware, signature appliances and still manage to burn water, and lazy cooks who want shortcuts for everything - even melting butter....
Favorite FoodsI have a particularly good repetoire of gilling ideas. I also have been known to take recipes and alter them with particular cultural themes in mind. Some places call that "fusion" dishes which usually wind up on restaurant menus where something simple like "pasta with peas" costs $30.00.... Not interested in fancy - just authentic and good. Famous for? MMMM... maybe my poultry and fish dishes?... I have no single favorite restaurant. There are so many, especially here where I live. Again, I just stay away from the uber-pricey lousy-service specialty joints that try to pass themselves off as haute cuisine...