Caljane Profile - Allrecipes.com (10314970)

cook's profile

Caljane


Caljane
 
Home Town: Cologne, Nordrhein-Westfalen, Germany
Living In: Devils Tower, Wyoming, USA
Member Since: Apr. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Italian, Dessert, Quick & Easy
Hobbies:
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Heike & Doc
About this Cook
I began cooking out of necessity. I am German and was travelling the western states for 6 month as a tourist when my pickup broke down on a guest ranch in Wyoming. The ranchers offered me to stay for free if I would cook for their guests. Well, I appreciated the offer but – “Gee”, I said, “I can’t cook.” The ranchers didn’t care and I ended up standing in the kitchen with a raw chicken in my hand while trying to call my mother in Germany and ask her what to do with it. In the following month I used a lot of imagination and benefited from the hours I spend as a kid in my mothers kitchen while she, a highly gifted cook, was preparing meals. Turned out I had a bit of her talent and got some edible meals on the table. This is 7 years ago, I’m still in Wyoming, a country I love, and this year the ranch hired me again for cooking. Lucky guests – with my meanwhile acquired experience and all the recipe ideas on allrecipes.com they are out for some good food on the ranch!
My favorite things to cook
Favorite recipes are food I like to eat - turns out to be a lot with onions ... or sugar ;-)
My favorite family cooking traditions
Things my mother cooked in Germany: Onion cake in fall when the grapes for the wine were harvested. Meat fondue (? - don't even know how it is called in English) for Christmas Eve.
My cooking triumphs
Feeding guests and staff on a guest ranch and they actually liking my food - of course not telling them that my biggest cooking challenge before taking this job as a cook was boiling hard eggs.
My cooking tragedies
So far only the sometimes funny, sometimes disappointing feedbacks from guests from different nations. I cook a lot for Italian guests while our staff are Americans with a hearty country appetite. Serve Mashed Potatoes – the Italians won’t touch it, the Americans eat the last bite. Serve Spaghetti just with garlic and olive oil – the Italians while rave over it, the Americans will look confused for the meat. The other day I made Onion Rings. My kitchen help, an Italian girl that barely speaks English, looked at them with big eyes: “I like them!” I looked at her, sceptical: “I don’t think you know what this is – you don’t have this in Italy.” She nodded: “No, I know! Calamari!” I love onion rings and, to be honest, was making them mostly for myself since I did know that my Italian guests don’t eat what they don’t know and therefore wouldn’t touch the onion rings. Hey, the onion rings were a hit – everybody took plenty. Because they thought they were Calamari. :)
Recipe Reviews 36 reviews
Chess Cake
This is an easy to make cake, very tasty, and it is impossible to taste the cake mix. One of the very few cakes in my recipe box that are not made from scratch - and nobody can tell! However - I reduce the confectioners' sugar from 4 cups down to only 1 1/2 cups and the cake is still borderlined too sweet for most people I had taste it - and even for me. Since I really like sweet (sugar does not get old in my house!) I can not imagine how "normal" people can enjoy this cake with the full load of sugar!

5 users found this review helpful
Reviewed On: Feb. 24, 2009
Worth County Deer Jerky
WARNING - : an oven temperature of 250 degrees Fahrenheit will cook the meat rather than dry it. 150 to 160 degrees is the temperature usually used for dehydrating in an oven, which usually takes 4 to 8 hours.

22 users found this review helpful
Reviewed On: Nov. 24, 2008
Blender Hollandaise Sauce
*huh* I do not know if I may did something wrong but this did not taste at all like the comforting Sauce Hollandaise I know from home (Germany). It was more like a buttery eggsauce and pretty bland.

2 users found this review helpful
Reviewed On: Sep. 7, 2008
 
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