RACHELZEMMER Profile - Allrecipes.com (18137157)

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RACHELZEMMER


RACHELZEMMER
 
Home Town: Columbia, Missouri, USA
Living In: Saint Paul, Minnesota, USA
Member Since: May 2005
Cooking Level: Not Rated
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About this Cook
56 years old. Have lived in India and Europe as a child, and had many great adventures and some mishaps. Have an eclectic palate. I embrace the Tofu, embrace the Big Mac. I have a very open mind about food and food snobs both intimidate me and annoy me. I'm a food hypocrite and proud of it.
My favorite things to cook
Very simple things using delicious ingredients. Love a dish called Eggs, Chiles, and Cheese. Which is like a custard of eggs flour and milk that are layered with chiles and Monterey jack cheese. OHH I'm walkin' with G-d when I eat this.
My favorite family cooking traditions
My mom cooked Craig Claiborne's Key West Pork Chops. MMMMMMM!!!!
My cooking triumphs
I really don't go in for intimidating cooking, although I did make Julia Child's Chinese Manicotti one Thanksgiving that I spent alone which required processing raw shrimp, white bread, and ground pork with various Chinese flavorings including star anise. Then I had to cook and stuff the manicotti. It was absolutely delicious! Although might make lasagna next time. I have ADD so keeping lots of balls in the air is a huge challenge for me.
My cooking tragedies
Trying to make Lion's Head meatballs as good as the ones at Grand Shanghai in Saint Paul MN. These were terrible and I actually cooled them, put them in a plastic bag and carried them down two flights of stairs to the dumpster.
Recipe Reviews 2 reviews
China Moon Salmon
So delicious I found myself snacking on it in the wee hours of the morning. Wonderful cold too! This is wonderful served with ramen or soba noodles also might be good with some other vegetables steamed along with salmon. MMMMMMM!

8 users found this review helpful
Reviewed On: Jun. 7, 2005
Chinese-Style Steamed Fish
I made this with catfish because here in the landlocked midwest it was half the price of halibut. I LOVED this dish. The nappa cabbage and mushrooms were lovely and delicate. This taste almost better the next day. Make sure not to undercook fish.

3 users found this review helpful
Reviewed On: Jun. 2, 2005
 
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