CHEFSINGLEDAD Profile - Allrecipes.com (1266048)

cook's profile

CHEFSINGLEDAD


CHEFSINGLEDAD
 
Home Town: San Jose, California, USA
Living In:
Member Since: Jun. 2002
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Stir Frying, Mexican, Italian, Southern, Healthy, Quick & Easy, Gourmet
Hobbies: Gardening, Hiking/Camping, Camping, Boating, Reading Books, Music
  •    
  • Title
  • Type
  • Overall Rating
  • Member Rating
Photos
If only there was something delicious here to stare longingly at...
Make sure your Cook's Profile is loaded with gaze-worthy photos.
Start uploading photos now!
About this Cook
Almost-forty dad of a tweener girl who is my pride and joy. Communications, marketing, PR consultant by day. . .cook, writer, reader and musician by night.
My favorite things to cook
Almost easier to discuss what I am NOT into: desserts, slow-cooker, and most baking (the occasional bread craziness on winter weekends excepted). The odd thing is, my first job was baking donuts; my third job was as a baker (anyone remember La Petite Boulangerie?). Maybe I burned out. Now, I love soups and chilis, all Italian and pasta, chicken and beef, and all types of classic dishes. Mostly, I get my foodgeek on by taking classic, homespun dishes and re-making them with a bolder, hopefully better, flavor. Sometimes this involves time. Sometimes, a LOT of time. What can I say? I'm patient. Most of the time.
My favorite family cooking traditions
What else? Mom's cooking: lasagne, stewed green peppers and beef over rice, and sliced potatoes/pork chops in a creamy caraway casserole. Dad's cooking: Chili Con Carne, memories of him making cheeseburgers on a big, old Farberware grill, and eating leftover Christmas Eve cookies for breakfast on Christmas morning. :) My father also taught us about fried dough (yum), and my lovely sisters introduced me Carmelitas (quite possibly the best cookie ever), Monkey Bread (think "brown sugar and butter slathered over rolls while they bake"), and the most outrageously failed bagel experiment ever -- non-risen bagels that looked more like hard, glossy, carnival-style tossing rings. Hey, whatever -- we laughed and took pictures with the old Polaroid at 2 a.m., when they were finally done (hardened).
My cooking triumphs
Hmm. Perhaps the London Broil I served at a company holiday party, or perhaps my almost-famous chili. I've also been complimented on my paella and gumbo -- so there ya go. Being a single-dad (imagine that!), my daugher is my primary judge, and she's a good one: she tries everything once, is honest, specific but gentle with her opinion, and has a broad palette that allows me to ignore most of the "kids' favorites" recipes here. Thank God.
My cooking tragedies
Truly too many to count. My worst may have been the noodles, cheese, sour cream and cheap lunchmeat piepan concoction I invented as a starving, broke 20 year old. Or perhaps the fried rice I once attempted, with too much oil and too little heat. Needless to say, it ended up a saturated, greasy mound of bloated rice. Most Asian countries have banned me from visiting due to this dish. Point is, even after some "experience," I still fail almost 1/2 of my first attempts (perfectionist?) -- but then there's REM, which sang, "Practice makes perfect, perfect is a fault, in fault lies change." Right? Right!
Recipe Reviews 36 reviews
Mexican Soup
"Very healthy"? Sorry -- no way. Not with almost 2000g of salt in one serving (enough for one day). Try using fewer canned ingredients and more fresh ones.

85 users found this review helpful
Reviewed On: Oct. 10, 2006
French Bread
Great recipe! Easy and simple. However, the test version I made was kinda blah. I compared this recipe with others, and it seems to be WAY undersalted. Today, I made it again with 1 tablespoon (not a teaspoon) of salt, and it was perfect. Gotta rate it a 4 for blandness.

14 users found this review helpful
Reviewed On: Sep. 24, 2006
Anaheim Fish Tacos
The extra juice is a blessing. I placed the mixture into a colander to drain it, over a pan. Then, I took the juices and simmered them down over medium-heat, uncovered. A few small dollops of sour cream, heating it through, and then I had an absolutely luscious creamy sauce for the tacos. Why pour it down the drain? Sheesh.

83 users found this review helpful
Reviewed On: Aug. 4, 2006
 
Cooks I Like view all 1 cooks I like
MK!
Cooking Level: Intermediate
About me: I'm 25 years old, living at home with my parents… MORE
 
Published Recipes
 
ADVERTISEMENT

In Season

It’s Ghouls’ Night Out
It’s Ghouls’ Night Out

Get cute n’ creepy recipes to feed all your little monsters.

Allrecipes Cooking School
Allrecipes Cooking School

It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.

Football Food for the Win
Football Food for the Win

All the game-day eats you need to crush the tailgate competition.

 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States