Rick Profile - Allrecipes.com (10437330)

cook's profile


Home Town:
Living In:
Member Since: May 2008
Cooking Level: Expert
Cooking Interests: Nouvelle, Quick & Easy, Gourmet
Hobbies: Gardening, Hiking/Camping, Biking, Reading Books, Music, Wine Tasting
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About this Cook
I've studied cooking since 13 years of age from short order to 4 star restaurants. Fortunately I learned from CIA and other Schooled Chefs around NJ. I didn't go to CIA when called since my life was working till 1AM all the dang time. Hard life - but a tasty one!
My favorite things to cook
Seafood is my specialty, followed by soups & stocks. I never cared for read meats much unless working with wines. I only work with wines and alcohols because the flavors are extraordinary!
My favorite family cooking traditions
Ramen Noodles! Just kidding, sorta. My mother was a great casserole cook. There's nothing I cook that my mother or father cooked. I'm polish but americanized, yet with a French cooking influence.
My cooking triumphs
Mwwaa ha ha! Anything I cook. But taste is in the tongue of the beholder. I'm applauded for my Lobster Bisque & French Onion. Anything I saute` usually.
My cooking tragedies
Pancakes! I just suck at them. Anytime someone asks me to cook and they have Aluminum pans or Teflon! Oh - And Game Meats! Once an Australian Fillet Minion - tasted like Deer meat, and dried up fast.
Recipe Reviews 1 review
Curried Shrimp Bisque
Not a bad recipe, but "chicken stock" wouldn't be my preference. HOWEVER - this is perfect for the home armature, but I would learn how to make homemade stocks. Get fresh unpealed shrimp, cook and strain water into another pot. Use that water and cook veggies in it. Then proceed with recipe. No chicken.

2 users found this review helpful
Reviewed On: May 6, 2008

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