Talulabelle Profile - Allrecipes.com (11523261)

cook's profile


Home Town: Dallas, Texas, USA
Living In: Cozumel, Quintana Roo, Mexico
Member Since: May 2010
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Frying, Stir Frying, Asian, Mexican, Indian, Italian, Southern, Mediterranean, Vegetarian, Gourmet
Hobbies: Hiking/Camping, Biking, Walking, Reading Books, Wine Tasting, Charity Work
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About this Cook
I have been referred to as a terrible food snob more times than I can count.I count these as compliments. I never eat anything from a can except tomates, tomato paste and anchovies and on occation beans that have been drained, washed and seasoned first. I do use low fat, low sodium chicken stock from a carton. I make my own tuna salad from fresh tuna and once you do this, well for me anyway, there was no turning back to canned tuna, yuk! My open opinionated distain for artifical ingredients, almost all canned ingredients and frozen ingredients may turn some people off and for that I am not sorry, but I promise you that any of my submitted recipes will be well thought out and favorites among my friends and supporters before being considered for submission.
My favorite things to cook
Southern foods as I am a southerner and ethnic foods for variety, especially Italian and Mexican, but also Asian, French and Greek.
My favorite family cooking traditions
Few because my mother was not a good cook. Both my grandmothers were great southern cooks and although few recipes were passed down my memory for watching them prepare foods is still sharp. I often recreate from what I can remember and then embellish.
My cooking triumphs
Cooking at my house can be a little monotonous because my husband only eats fish,although I can use chicken stock as long as he sees no chicken. So I know a hundred ways to prepare any fish dish. Also, I am good at vegetarian/seafood dishes and I can make items such as spaghetti with shrimp meatballs. They don't hold a candle, in my opinion, to my chicken version for myself but my husband loves and appreciates them.
My cooking tragedies
My cooking disasters have more to do with ingredients that my ability. As I currently live in Mexico I am learning that Mexican ingredients like green beans and corn are far inferior to their North American counterparts, and sadly inedible. Since I am coming up on my first year in Cozumel I have sought out typical American ingredients and been lucky due mostly to my expat friends to find many things I at first thought impossible like tomato paste,pickled ginger, arugula and dill pickles. Still it is sometimes difficult to find the most basic N.American ingredients with any consistancy. But at times I find an equivalent that I like as much or better like Chayote. Also the freshness of fruits like pineapples, mangos, watermelons and avacados are far superior.
Recipe Reviews 1 review
Jewish Chicken Soup
The parsnip gave it a flavor that I did not like. Next time I will leave out the parsnip.

4 users found this review helpful
Reviewed On: Mar. 31, 2012

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