Geophile Profile - (13430003)

cook's profile


Home Town: Farmingdale, New York, USA
Living In: Altamont, Capital District, New York, USA
Member Since: Aug. 2009
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Indian, Italian, Middle Eastern, Mediterranean, Vegetarian, Gourmet
Hobbies: Gardening, Biking, Music
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About this Cook
Love the big flavors, never consider using prepared foods. Much prefer to prep things right, par-cook your veggies before adding them to pizzas, brown meats before slow cooking. Start the stems of greens before the greens of the greens. Grind the spices for big aromatic effect (fresh ginger, cumin, coriander, cardamom, nutmeg ... there's nothing like fresh nutmeg). Love my garden, fresh garlic, greens, cukes, peppers, herbs, & more here in Eastern NY State. Friends don't understand that I don't mind, even like to be in a few feet away behind the counter with a beer or wine as I finish & serve apps & dishes while we talk & hang & listen to music in/around the kitchen table. Got to have my music, have a hoppy craft-brew beer, and good food. And good food takes a little effort and some love, doesn't it? It's all good.
My favorite things to cook
Mediterranean, Italian with my own tomato sauce, and rosemary garlic cream sauce. Pizzas & grilled pizzas. Some Provencal-Tuscan. Chipotle Pork Ribs. Killer Deli Sandwiches & Pub Foods. Braised Greens . Sauteed veggies. Fresh salads & doing really well with my own home-made dressings, way easier & far better than I ever imagined. Also, Asian Veggie, Rice, & Noodle dishes. Spicy cold sesame-peanut noodles. Indian dishes. Some Mexican dishes (enchiladas & sauces). Portuguese Rice.
My favorite family cooking traditions
Son of a head chef (Dad) and a very good home cook (Mom), lucky to grow up in families with appreciation of good food & strong from-scratch cooking traditions (barring a chunk of the 70's where Mom made her share of fast "helper" type dishes). No formal training, just absorbed & learned from dad's excellent French, Portuguese, Steak & Seafood, and "Continental Cuisine" cooking, and mom & Nana's Sicilian & southern Italian everyday simple & elegant cooking. Have GOT to appreciate & thank those that I learned from, and that let me learn from them!
My cooking triumphs
Pan-Mediterranean/Middle Eastern, from falafel dinners, stuffed grape leaves, to Moroccan dishes. Sausage & Sage Fettucini. The BEST lasagna with my own sauce (both meat and Vegetarian/soymeat versions). An awesome Chipotle Chili(again, both meat and vegetarian versions). "Country" boneless Chipotle BBQ Pork Ribs with home-made rub & BBQ sauce (grilled, then slow-cooked). Thanksgiving ... including all from-scratch dishes like Pumpkin Soup, sausage-pecan stuffing, and pomegranate-cranberry sauce. Malaysian & Indonesian Satay & Noodle dishes. Grilled Pizzas. Grilled wings. Killer deli sandwiches (hint: seek out and start with excellent bread, or don't bother). Salad dressings like tahini-lemon-garlic, lemon-feta, herb-Italian, and now Blue Cheese, and Russian dressings.
My cooking tragedies
Thai: mixed results at best, I need help here. Also, my chili rellenos bombed. My own pizzas are great though my own dough needs work. Wish I could make a serious Afro-Carib Jambalaya. Need to learn how to make "fine" sauces better or at least more consistently ... wine reductions, etc. Desserts are more a matter of time (er, lack of) than lack of interest.
Recipe Reviews 10 reviews
Unbelievable Fish Batter
Cooked up perfectly. Excellent batter for fish, made haddock fish & chips that looked & taste like it came from the best English or Irish pub. Don't hesitate to try this as-is, edit at your own risk.

0 users found this review helpful
Reviewed On: Feb. 16, 2015
Buffalo Chicken Wing Sauce
This the real thing! Very simple, very very good, and absolutely authentic taste *IF* you use Frank's Red Hot Sauce. Not Tabasco. Not nothin' else ... and you'll have the taste just like the originals from The Anchor Bar in Buffalo NY. And, just like Chef John says, butter is what you use ... not margarine. You should never buy store-bought wing sauce (waste of money, bad taste, and this stuff is soooo easy to make!). Suggestions: - Omit the cayenne if you want your wings mild-to-medium-hot, 1/4 tsp as listed if you want it medium-hot, and, well, you get the idea. - Skip the extra salt (absolutely not necessary as all bottled hot sauce is incredibly salty anyway) - Keep the sauce warm on the stove, and toss your hot-out-of-the-oven wings in a good amount of warmed hot-sauce, serve immediately - Do not put these back in the oven to "dry" the sauce ... they're supposed to be saucy. - Keep some extra warmed hot sauce on the table for dipping (for those of us that need more hot-sauce punishment!) - Lastly, serve with a real home-made blue cheese dressing, as there are several good ones on this site (choose one with less mayo-to-sour cream ratio) ... and don't forget the celery & carrot sticks to garnish for a crunch & cooling effect! Thanks for a great recipe, Chef John.

538 users found this review helpful
Reviewed On: Dec. 30, 2011
Alaine's Blue Cheese Dressing
Way too much mayo, and what? ... no sour cream? No, the buttermilk doesn't cut all this mayo, leaving you with a mouthful of mayo taste. Change it up a bit and you're closer to better Blue Cheese Dressing.

5 users found this review helpful
Reviewed On: Dec. 30, 2011
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