cooknclif Profile - (13909849)

cook's profile


Home Town:
Living In: Poland, New York, USA
Member Since: May 2009
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Mediterranean, Gourmet
Hobbies: Gardening, Photography
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About this Cook
Although I'm a professional computer system consultant, in my earlier days I held just about every position in the food and beverage industry, from dishwasher and prep-cook to front line chef in the back and waiter in the front of the house. I love cooking and enjoy mixing different cuisines' flavors and textures. I'm not sure fusion is the word but Sauerbraten with kimchi instead of red cabbage was my latest mix'em up.
My favorite things to cook
I love cooking out on the grill. I prefer real fire over propane. I love the tradition of BBQ and will cook anything on the grill. I have to make sure that I stock up on charcoal before the winter hits since no one around here sells it in the winter time and I love a Snow-b-que after a day of skiing or snowshoeing. I also love baking and hope to build a wood-fired bread oven someday. I also brew beer and think that fermenting is a great hobby, be it beer, sauerkraut, kimchi or pickles.
My favorite family cooking traditions
I always like to make bread in the shape of something for the holidays. Like a bunny for Easter, a snowman for Christmas, etc. I hollow out their tummies and fill them with some kind of dip. Yum.
My cooking triumphs
A few summers ago I roasted a whole pig for my son's birthday. It took a long time to finish off the leftovers in the freezer!
My cooking tragedies
Besides forgetting I had put a pot of rice on to cook and then leaving the house for an hour or so the worst thing that ever happened was when I was working in an Italian Family Restaurant. I had been prep-ing peppers and onions on a big Hobart mixer with a slicing attachment. I had the mixer on full speed. After I finished chopping all the peppers and onions I dismantled the slicing attachment and started my next task which was to make about 15 gallons of pizza sauce. Well the way I used to do it was I'd open all the cans of tomatoes and sauce and measure out the spices and add everything into the mixing bowl of the big Hobart mixer and use the dough hook to mix everything up before I put it in to 5 gallon plastic buckets to put in the walk in cooler. Well...I forgot the mixer was still set on high speed and when I turned it on sauce went flying everywhere! Well not everywhere but everything from about the 5 foot level down in the kitchen was red. Sauce Explosion!
Recipe Reviews 4 reviews
Vegan Fava Bean Salad
This was fantastic! I feel I have an edge on the city dwellers though as I was able to use fresh shell beans and cucumbers from the garden and locally produced maple syrup. I really miss living in the city and know that this dish would be just as good with any kind of canned beans if you can't get fresh at the farmers market over in Union Square (if they still have it there). Thanks for a great salad recipe!

9 users found this review helpful
Reviewed On: Aug. 22, 2011
Thai Cucumber Salad
I love this recipe. I have a lot of cucumbers coming in and this will be one of my favorite ways to use them. I've followed this recipe exactly and give it a 5. You can also add other things you have growing in your garden to change it up and it will still be a 5. I added Thai basil and mint last time along with the cilantro, running low on cilantro, more growing though :-). If your jalapeno's are mild like mine, you can add about a 1/2 tablespoon of minced ginger and that is good too! Great recipe!

1 user found this review helpful
Reviewed On: Aug. 16, 2011
Cajun Crawfish and Shrimp Etouffe
This is great! I used unsalted butter instead of oil and I used homemade fish/seafood stock and (don't curse me, we just got 15 inches of snow on Monday before Mardi Gras, so no fresh available) canned tomatoes. I thought the 1/2 teaspoon of black pepper was a joke on us non-Louisianians. With all the hot sauce, seafood seasoning and cayenne why would you need black pepper? Right? But you really do need it, some how it adds a depth that you won't get with out it. Believe me I'm not going to wait for Mardi Gras to roll (Laissez les bons temps rouler, that is) around again before I prepare this wonderful tasty dish. Always remember to embrace "joie de vivre" and happy cooking!

2 users found this review helpful
Reviewed On: Mar. 8, 2011
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