ChefChris Profile - (10887199)

cook's profile


Home Town: Lancaster, California, USA
Living In: Hollywood, California, USA
Member Since: Oct. 2006
Cooking Level: Professional
Cooking Interests: Grilling & BBQ, Asian, Mexican, Indian, Southern, Nouvelle, Middle Eastern, Mediterranean, Low Carb, Healthy, Vegetarian, Gourmet
Hobbies: Gardening, Hiking/Camping, Biking, Reading Books, Music
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About this Cook
I have been cooking since I could see the stove. Have thought many times about doing it full time but haven't pursued it. I do work part time cooking for various event/catering companies and cook most meals at home.
My favorite things to cook
Anything exotic or new. My favorite thing is finding new recipes of things that are not common. I also love the grill and am under the impression that almost anything can be cooked on it. I have even baked on the grill, it worked great!
My favorite family cooking traditions
I was raised to cook whatever was about to go bad first. This created all kinds of new and interesting recipes as you were forced to try new things without all the ingredients you may have desired. Today, I try to continue that tradition and am comfortable substituting, subtracting, or adding ingredients to a recipe. Every recipe is an opportunity for experimentation and learning, and any ingredient can be raised, lowered, or done away with entirely. The results are what is going to change, sometimes for the better, sometimes it needs to be thrown out, but each time we try something different we learn how to manipulate flavors, texture and color. Without experimentation we wouldn't have the wide array of recipes on this wonderful site.
Recipe Reviews 2 reviews
Fluffy White Frosting
L.O.V.E. This is my husbands favorite icing from his childhood. This is the only recipe that comes close to his childhood memories. Thanks for helping me make his birthday special....

2 users found this review helpful
Reviewed On: Apr. 8, 2011
Broccoli with Garlic Butter and Cashews
Really tasty! I used less butter(about 1T), substituted honey for brown sugar, red pepper flakes for black, pine nuts for cashews, and balsamic vinegar for white. so basically everything but the soy sauce. Also I sautéed the garlic, pepper and pine nuts in the pan before adding the liquids and then let it boil a bit to burn off the vinegar. It was superb, I will be making again in the near future. I also mixed it up a bit with some cauliflower...

25 users found this review helpful
Reviewed On: Nov. 8, 2009
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