Lance Mertz Profile - (1949673)

Lance Mertz

Lance Mertz
Home Town: Park River, North Dakota, USA
Living In: Kirkland, Washington, USA
Member Since: Feb. 2003
Cooking Level: Expert
Cooking Interests: Baking, Frying, Slow Cooking, Mexican, Indian, Italian, Low Carb, Healthy, Quick & Easy
Hobbies: Reading Books, Wine Tasting
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Blog...  1 post
Jan. 21, 2009 9:01 pm 
Updated: Jan. 24, 2009 1:57 pm
I like to cook. I have for a long time, but living alone for the last year has made it more important. For several months I have avoided fast food as much as I can, eating the food I make at home almost exclusively. This means food I make, not prepared junk you cook in the microwave. This is… MORE
From The Blog:  One Man's Cooking
About this Cook
I have recently started attending the Culinary Arts Program as Edmonds Community College and am enjoying the challenges and lessons we are learning.
My favorite things to cook
I have recently been trying more curry and other, alternate foods. Chicken and pork made just about any way, ethnic foods, slow cooked, omelets and other breakfast dishes. Soups and stews are also some of my favorites.
My favorite family cooking traditions
My grandfather made the best fried chicken on the world. He breaded it with flour and spices and fried it in bacon fat. My mother made great soup and chicken an dumplings. Makes my mouth water just thinking about it.
My cooking triumphs
French onion soup and chicken adobo.
My cooking tragedies
Trying a bunch of spices in a meatloaf.
Recipe Reviews 21 reviews
Home Made Mayonnaise
Made this with my stick blender as one reviewer suggested. I have two blender cups that came with it and they allow you to really use the head of the blender. I will use extra virgin olive oil and see how that works. Added a bit of cumin and some Siracha at the end and made tuna salad for my lunch with it.

0 users found this review helpful
Reviewed On: Oct. 29, 2013
Linguine with Sage and Chicken
Why this recipe does not include salt and pepper I will never know. I went a step further. After preparing the garlic/crumb mixture I sauted the chicken in the same pan. I added salt and pepper and the some Worcestershire sauce (about a tablespoon) and some chicken broth. Cooked the chicken until it was done and decided it needed a little kick. Siracha sauce is the old standby so I squirted some of that in. More cooking, tasted and it was great. I then added the egg noodles (what I had) and the crumb mixture. It soaked up all of the juice. The dish was great, but I would make with thighs next time. I doubled the chicken without doubling the crumb mixture, since I had two breasts in the package. It worked fine, just more chicken.

1 user found this review helpful
Reviewed On: Jun. 19, 2013
Chef John's Turkey Chili
I have made this chili at least 6 times, including for two parties. It is great chili and even better with sour cream and cheese. I also add pickles peppers at the end sometimes. If it is too hot reduce the Chipotle chili powder some.

1 user found this review helpful
Reviewed On: May 13, 2013

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