amberappetizer Profile - (13010869)

cook's profile


Home Town: Homeiswheremykitchenis, New Jersey, USA
Living In: Currantkitchenlocalion, Washington, USA
Member Since: Oct. 2008
Cooking Level: Professional
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Healthy, Vegetarian, Dessert, Quick & Easy, Gourmet
Hobbies: Camping, Fishing, Hunting, Painting/Drawing
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About this Cook
Many years ago i used to express my creativity with art, by drawing, my life evolved and morphed into kitchen chemistry. I found with art, you have to wait and see if someone likes your art enough to purchase it. With cooking you don't. people like to eat. it's instantaneous consumption. You love it or you don't. (I like living on that edge) I have not had the luxury of going to culinary school. i have worked my way up the "food chain" so to speak. first on my own, at parties etc., i hosted pig roasts bi-annually. Somehow i got a seven year waiting list for my lasagna. (exspensive to make & i have cheap friends) I have been fortunate and gained a lot of culinary knowledge. I like to explore. I cherish every opportunity to create, and develop recipes, most with great results.
My favorite things to cook
I like tweaking. (ha ha! to the neighbor who thought i was up late nights cuz i was a drug tweaker, "oh yeah man! i do flour, sugar and butter what do you do? Tweaking recipes is good therapy for insomnia. i
My favorite family cooking traditions
all of them.
My cooking triumphs
any time a recipe turns out it's a triumph
My cooking tragedies
THIS IS MY RELIGOUS MEAL I CALL IT BURNT OFFERINGS. Once when i worked as the employee sous chaf at the Couer D Alene Casino, they gave me turkey's to cook for the employee's and later on they gave me a couple more. Thought i'd be nice anD start them for the swing shift sous chef. I put them in the bingo hall ovens, left her a note and went home and had my two days off (the supervisor was supposed to check those ovens, no one did) on the third day i returned to work at 7am i went to cook that days meals. and discovered the ovens on in the bingo hall. At first i felt disappointed thinking i had missed out on the use of those ovens, since one was always pressed for oven space around there. i opened the oven to see if i could squeeze any of my food in the ovens and relIzed that there were the twin twenty pound turkey's i had puT in the ovens three days earlier, only they looked like little flaky,charcoal black mummified jerky textured roundish things with leg bones sticking out of them,
Recipe Reviews 3 reviews
Sago Plum Pudding II
i changed a few items like instead of bread crumbs i used stale doughnuts, and i mixed butter, sugar and panko crumbs for the top. A basic plum recipie that i was looking for.

0 users found this review helpful
Reviewed On: Oct. 9, 2009
Scott Hibb's Amazing Whisky Grilled Baby Back Ribs
Excellent for pork or chicken. I made 2 gallons for a 20# case of pork ribs. i simmered it down longer than what the recipe called for, chilled it for a day before i used it. The sauce had good consistancy. It was not too thick and not too transparent, it was just sweet enough, a little tangy, and s hint of spicy.

1 user found this review helpful
Reviewed On: Jun. 3, 2009
Grilled Eggplant and Feta Farfalle
Until i saw all the extra steps in the recipe's preparation i was going to rate this higher. I find this recipe comparable to the way i have always had it by my italian aunties.

3 users found this review helpful
Reviewed On: Feb. 4, 2009
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Cooking Level: Professional
About me: I'm proud to say I've been an Allrecipes… MORE

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