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Joined Date: Aug 18, 2007
Birthday: May 25
"If I was to ever open a restaurant or advise one, this one on the menu would be a winner. Tonight we ate at a seafood place and my husband liked his Ono with mango sauce, but he mentioned that the time i made this, no other restaurant seafood dish has ever compared in his 40+ years of eating out (he's 49....)
I sauteed swiss chard with bacon as "
"If I was to ever open a restaurant or advise one, this one on the menu would be a winner. Tonight we ate at a seafood place and my husband liked is Ono with mango sauce, but he mentioned that the time i made this, no other restaurant seafood dish has ever compared in his 40+ years of eating out (he's 49...).
I sauteed swiss chard with bacon as a"
Reviewed Venison Stew
"Good basic recipe, but needs clarifications as well as marinating of meat to guarantee tenderness..
As written, there are no instructions as to how much essence to use. There is reference to oven cooking but no instruction to do so. (I used a crock pot for 5 hours after basic browning). The instructions have you browning all 2 lbs. of venison""
Reviewed Sugar and Spice Acorn Squash
"Nothing I would change on this. Came out perfect.. ""
Reviewed Acorn Squash Soup
"I had never had squash soup, so this was a first... and a perfect first at that! I used 1 acorn and 1 butternut squash that I had on hand, reduced the chicken broth to 3 cups, used 3/4 c cream, and I agree with the other reviewer, this only used 2 tblsp. butter. Maybe he intended the rest of the stick to be used on the crostini that was in the same episode. This was a very tasty, hearty soup, and like another reviewer, I added a little bit of herbs de provence and paprika. All three recipes in the episode paired so well together.
I started adulthood as a self- taught cook, not really "taught" but like everyone else my age, relied on Betty Crocker and Better Homes and Gardens cook book to "learn." What I learned was how to follow a recipe and make disgustingly bland food. I didn't think to explore the books of Julia Child because like every 20 something, I wanted color PICTURES.
After our hot dog, hamburger, meatloaf and macaroni days (kids), I started to experiment with the heavy food of Chef Paul Prudhomme, and various taste of home magazines, etc. This was all still before the days of Food Network.. My families' arteries are still recovering from this phase.
Then I went down the Jenny Craig path where I didn't have to deal with cooking. This was after food preparation became a mere drudgery, with nothing exciting to show for the tedious work. Living in Minneapolis at the time, all we could afford was Perkins or some other sad little family diner ala bland food. "Fancy" dinners out were prime rib, nothing inspiring for the home cook there.
Once the kids and their finicky palates were out of the nest and Food Network was in full swing, I discovered Giada De Laurentiis, Ina Garten, Alton Brown, Anne Burrell, and was fascinated. Several book purchases later (Spice Bible, The Professional Chef, Julia Child's books, etc.,) I learned I didn't know SQUAT about cooking, and have much, much more to learn. Food Network.com has provided me (along with a local organic CSA and farmers' markets) with an endless resource of new things to try, and I can honestly say, cooking, where have you BEEN all my life? Living in San Diego, CA, gives us ample opportunity to try new things and challenges me to top what we can get in one of our great restaurants available in the state.
Italian, French, and German cuisines. I have finally perfected a meatball marinara that is the best I have eaten, a conglomerate of many recipes seen here on Food Network.com Our favorite restuaraunts in San Diego so far are Bleu Boheme and Antica Trattoria. Blue Water Grill also gets honorable mention for fresh seafood with no frills. In Northern Calif., my favorite and pleasant surpise of a restaurant in the middle of nowhere is The Groves restaurant in Myers' Flat.