Burman's Housewife's Thoughts on Cuisine Blog at Allrecipes.com

Burman's Housewife's Thoughts on Cuisine

 
Nov. 12, 2014 12:14 pm 
Shalimar, meaning “The Great Place,” is aptly named. This Louisville Hotspot is consistently the best Indian food in town.  The service is always impeccable, the dining area immaculate, and ambiance romantic.  Definitely a more upscale choice for Punjabi (North Western Indian) cuisine. Being… MORE
 
 
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Sep. 26, 2014 12:43 pm 
Updated: Oct. 2, 2014 5:13 am
Deep in the heart of Louisville’s ethnically diverse South End, tucked obscurely between a seedy pub and a busy little laundromat, lies a rare gem:  Vietnam Kitchen, mother of all Southeast Asian restaurants in Kentuckiana.   Businessmen, hipsters, and families of all nationalities squeeze… MORE
 
 
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Jun. 11, 2014 11:27 am 
Updated: Sep. 26, 2014 12:45 pm
Ah, the tasting menu.  The supreme delight of a curious “foodie’s” palate and truest test of a chef’s strength.   What is its purpose and how is it made?A tasting menu is akin to a theatrical performance.  It is a unique offering, generally in fine dining establishments, that presents small,… MORE
 
 
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Jun. 10, 2014 1:20 pm 
Updated: Jun. 11, 2014 11:12 am
There is no sweeter music to a chef’s ears than those two words.  It’s what every intern and culinary graduate dreams of hearing one day. It is a validation of worth, an assertion of authority, a confirmation of the chef’s knowledge and that he is right.   Respect is key in a kitchen. The… MORE
 
 
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Jun. 8, 2014 1:59 pm 
Updated: Jun. 17, 2014 12:17 pm
Any chef worth their salt keeps up with what’s going on in their industry.  Whether or not they follow is a matter of opinion, but at least they make themselves aware.  Confident chefs aren’t afraid to visit the venues of their peers, either.   Now, I don’t claim to be a chef, because I have… MORE
 
 
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May 16, 2014 12:32 pm 
I am a connoisseur of cookbooks. I hate that word- cookbook. Any chump can write a cookbook. "Throw the hotdog in the boiling water, boil for five minutes and chop into little pieces……" "Take the bottle of chocolate syrup and spread over the mix…." Blech! Not those books; those asinine books… MORE
 
 
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Jan. 1, 2013 2:48 pm 
Updated: Sep. 27, 2014 2:50 pm
What makes food good? Scratch that. What makes food good to each of us? Is it chemistry, mouth feel, or appearance? And why do I love my grandmother's chilled blueberry pie even though she makes it with canned blueberry sauce and frozen pie crust? I hate canned blueberry sauce and frozen pie… MORE
 
 
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Jun. 15, 2012 12:33 pm 
Updated: Sep. 23, 2012 6:47 pm
Have you ever stopped to think about it?  What is the American food culture?  I am sorry to say that even in culinary school this question never came up.  No, we were too busy learning about French cooking methods, Swiss chocolate, and Mexican flair (my culinary school was an hour away from… MORE
 
 
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Jun. 10, 2012 9:36 am 
Updated: Jun. 24, 2012 6:02 pm
Rarely do you hear of Burmese chefs (or Burmese Anything) in the US.  But, my husband is a high profile chef here in Kentucky and he’s been all over the world.  He works 12-16+ hours daily, which means that my former fantasy of marrying a chef who’d create lavish and romantic meals for me… MORE
 
 
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Tags:  Asian, Family, Lifestyle
 
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Brittney Tun

Home Town
Jackson, Alabama, USA
Living In
Chicago, Illinois, USA

Member Since
Aug. 2008

Cooking Level
Professional

Cooking Interests
Baking, Stir Frying, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Vegetarian, Dessert, Gourmet

Hobbies
Scrapbooking, Needlepoint, Gardening, Hiking/Camping, Boating, Biking, Fishing, Reading Books, Painting/Drawing

Links
 
 
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About Me
I grew up in the deep South where the most sacred foods include biscuits, cornbread, black-eyed peas, ham, & grits. There's a huge Cajun influence down there, so rowdy crawfish boils with red potatoes and corn on the cob are common. A few summers come to mind when my sisters and I had fingers stained purple from shelling peas and arms red with ant bites from the darned critters that dominated the okra. When I was 18 my family moved to South Texas. I began culinary school a year later and learned about the French method of cooking and developed a passion for fresh yeast breads and plated desserts. While at school I was fortunate to intern with the city's largest catering company and gained valuable experience and knowledge in catering for large numbers. Now I am happily marrried to a talented Chef in the Chicago area, where I write articles on the hospitality industry, trending restaurants, molecular cuisine, & rising chefs. I also offer resume writing services to culinarians.
My favorite things to cook
Specialty desserts and fresh breads
My favorite family cooking traditions
My grandmother gave me the best cheesescake recipe ever....
My cooking triumphs
Currently developing my own recipe book, Silver Medal in my first pastry competition, bronze in ACF sugar competition.
My cooking tragedies
When I was 12 I wanted to spice up my mom's chili soup so I rummaged her spice cabinet and grabbed some rum extract (I heard the stuff was good). I poured a generous bit in there and am hesitant to use the smelly stuff to this day...
 
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