Concierge19146 Profile - (16753254)


Home Town: Northfield, New Jersey, USA
Member Since: Jul. 2010
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Middle Eastern, Healthy, Vegetarian, Dessert, Quick & Easy, Gourmet
Hobbies: Gardening, Biking, Reading Books, Wine Tasting, Charity Work
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About this Cook
Age 39, entrepreneur - Additional hobbies include: skiing and model trains.
My favorite things to cook
Anything well seasoned and not bland American food - except a hamburger occasionally.
My favorite family cooking traditions
My mother HATED cooking. I started when I was 16 so that I didn't have to suffer through mother's menus. Went to the Restaurant School for management. No longer work in industry but still love to cook and entertain.
My cooking triumphs
Chicken pot pie - crust and filling from scratch - YUMMY!
My cooking tragedies
Tira Misu - need to try it again, not sure what I did wrong. Didn't firm up.
Recipe Reviews 4 reviews
CCRyder's Smoker Rib Rub
Dear CC: Love this rub. I nailed my first batch of smoked ribs a couple of months ago with your rub and am going for a repeat performance tomorrow. Thank you for such a fantastic recipe.

3 users found this review helpful
Reviewed On: Sep. 29, 2012
Taiwanese-Style Three Cup Chicken
I had actually had this dish at a Tiwanese restaurant in Milian, Italy and loved it. When making it at home I mixed some five spice powder with some flour and dredged the chicken in it before adding it to the skillet to make it a bit crisper on the outside. I also used a lot of sliced ginger.

1 user found this review helpful
Reviewed On: Jun. 11, 2012
Curried Butternut Squash and Pear Soup
This was AMAZING. I love using my food processor to mince ginger and garlic. I just about always cook in larger quantities than the recipe suggests - I used three decently sized squash and four pears, doubled all other ingredients. Will absolutely make again.

3 users found this review helpful
Reviewed On: Nov. 29, 2010
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Cooking Level: Professional
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