LASTMANG0 Profile - (18370101)

cook's profile


Home Town:
Living In: Alexandria, Virginia, USA
Member Since: Dec. 2004
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Asian, Mexican, Indian, Italian, Nouvelle, Gourmet
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A little vino for the chef
About this Cook
I don't know when I really started cooking. I guess I could tell you stories of helping mom in the kitchen making breads, etc., but it all came to fruition about 10 year ago when I married a non-cooker. The relationship didn't last but the love for cooking did. Since then my cooking has escalated to where I now throw dinner parties for my friends at least once a month. Two of my best friends are also great cooks and we've taken gourmet classes together, visited some of the great cooking regions of the world together (Italy, France, etc) and now try to out-cook each other on a regular basis. My one friend may have a lock on appetizers with his pheasant pate, but my chocolate souffle, creme brulle, and pastry concotions always keeps him on his toes. If you can't tell by the pictures here, when we cook we at least try to dress the part :)
My favorite things to cook
Anything Traditional. -- I despise americanized and bast***dized recipes. If you're going to make a gumbo, make your own stock and use roux! For all of you non-Louisianians out there traditional gumbo does not contain tomato sauce!! Ocassionally you'll have some quartered tomatoes, but no sauce.
My favorite family cooking traditions
Red Beans and rice on Mondays!! Even though I inherited this tradition from my girlfriend over five years ago it's become an instant tradition. Bring on the Vin-e-GAR!
My cooking triumphs
Anything where people still talk about it to this day. And remember! only traditional recipes please. Leave the bast***ized ones in the trash-bin. My specialties in order of my preference: Seafood Paella Valencia -- Lobster Bisque -- Chocolate-espresso Souffle with vanilla custard sauce -- brie in puff pastry served with a mint, cranberry hazelnut chutney. -- Grilled venison medallions served over potatoes gallete with shallot demi glace
My cooking tragedies
Spending over 3 hours making the ingredients and wrapping up over 50 pork tamales only to get a call from the office (which I took in my office in the basement) which resulted in 50 burnt tamales and a ruined extra-large stock pot.
Recipe Reviews 2 reviews
Seafood Gumbo Stock
perfect starter gumbo stock recipe! I wouldn't limit it to just shrimp shells though! Feel Free to add fish bones, crab shells or any other shellfish shells you have around. The best gumbo stock I make is almost exactly like this but we use leftover crawfish shells from crawfish boils done in Zatarains Liquid. It adds a real zing to the stock that really helps the gumbo.

84 users found this review helpful
Reviewed On: Jan. 17, 2005
Seafood Gumbo
not too bad, but two items of thought. Traditional Louisiana Gumbo does not contain tomato sauce and it does contain a roux. The dark grey chocolate-esque look of traditional gumbo and the deep flavor of a roux cannot be duplicated with tomato sauce :) Keep the file in it, but use a roux as a deep thickeningagent instead of the tomato sauce. Also add okra :) NOTE: DO not add the File powder until the gumbo is done cooking and right before serving. File becomes distasteful when cooked and also doesn't keep well. Only add it into individual servings right before going to the table.

241 users found this review helpful
Reviewed On: Jan. 17, 2005

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