I always wanted to be a gastronomer Blog at Allrecipes.com (7/2011)

I always wanted to be a gastronomer

Jul. 13, 2011 9:46 am 
Updated: Aug. 21, 2011 10:35 am
I've been thinking and reading about meat. Like many of you I was raised in a house that featured meat at 99.99% of every single meal. Because of that,┬áit's almost impossible, or has been, for me to envision meals, without meat. That's not to say that I never eat meatless, I do and in fact I… MORE
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Jul. 9, 2011 9:20 am 
Updated: Jul. 15, 2011 11:02 am
In the early 1950's, Ray Kroc was working for a company that had a fantastic new product. It was a milkshake machine that was capable of making 5 milkshakes at one time. Ray thought it a great new product and began his travels trying to sell them. It wasn't long before he realized that 5 was… MORE
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Jul. 5, 2011 2:12 pm 
Updated: Jul. 6, 2011 10:48 am
At the risk of completely repeating myself... a short while back I posted a play by play on a recipe I came up with that utilized a host of leftovers. The result was so good that I blogged about it and now I've written the thing out in correct form, as a recipe. I tried to actually post it… MORE
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Okanagan, British Columbia, Canada

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Jul. 2007

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About Me
Let's see, in keeping it to a subject, at age 22 I had a filet doused in Bernaise sauce aboard a train. That was it, I was hooked on fine food. Living in a small town necessitates learning to cook well to maintain that stellar menu.
My favorite things to cook
Oh man, only a thousand characters? My favorite things to cook are items that make YOU happy. I'll try anything and thus far it would be far easier to list those things I don't like than those I do. So far, I hate Cilantro and I'm allergic to green chiles. It's a short list.
My favorite family cooking traditions
My Christmas dinner. Usually in December, sometimes early January. I've a waiting list of people who wish to be invited. Alas, I've only a service for 10. We're talking silver, Noritake, crystal stemware, crisp linens, fine wines paired appropriately and a menu that's usually derived from a theme.
My cooking triumphs
Every smile, every gasp of delight, every accolade, such sweet victory!
My cooking tragedies
A Cioppino recipe I found here. I served it as part of one of those Christmas dinners and the cod was a poor choice. It was terrible, ghastly fishy taste. I've since learned a thing or two about freshness in fish. Prior to that, hmm perhaps when I was 10, I made a spice cake that called for whole cloves....hey, that's what it said on the outside of the bottle, whole cloves....
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