Burman's Housewife's Thoughts on Cuisine Blog at Allrecipes.com (1/2013)

Burman's Housewife's Thoughts on Cuisine

 
Jan. 1, 2013 2:48 pm 
Updated: Sep. 27, 2014 2:50 pm
What makes food good? Scratch that. What makes food good to each of us? Is it chemistry, mouth feel, or appearance? And why do I love my grandmother's chilled blueberry pie even though she makes it with canned blueberry sauce and frozen pie crust? I hate canned blueberry sauce and frozen pie… MORE
 
 
Images (0)
Tags:  N/A
 
We do our best to make sure that Allrecipes user contributions are appropriate, but if you see anything questionable, please let us know so we can address the issue.
 
Click to Change your Profile Picture
Brittney Tun

Home Town
Jackson, Alabama, USA
Living In
Chicago, Illinois, USA

Member Since
Aug. 2008

Cooking Level
Professional

Cooking Interests
Baking, Stir Frying, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Vegetarian, Dessert, Gourmet

Hobbies
Scrapbooking, Needlepoint, Gardening, Hiking/Camping, Boating, Biking, Fishing, Reading Books, Painting/Drawing

Links
 
 
ADVERTISEMENT
Subscribe Today!

In Season

Grilled Burgers For the 4th
Grilled Burgers For the 4th

Check out our collection of almost 200 grilled burger recipes.

Potato Salad On the Side
Potato Salad On the Side

A cookout isn't complete without a big bowl of potato salad. We have hundreds for you.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

About Me
I grew up in the deep South where the most sacred foods include biscuits, cornbread, black-eyed peas, ham, & grits. There's a huge Cajun influence down there, so rowdy crawfish boils with red potatoes and corn on the cob are common. A few summers come to mind when my sisters and I had fingers stained purple from shelling peas and arms red with ant bites from the darned critters that dominated the okra. When I was 18 my family moved to South Texas. I began culinary school a year later and learned about the French method of cooking and developed a passion for fresh yeast breads and plated desserts. While at school I was fortunate to intern with the city's largest catering company and gained valuable experience and knowledge in catering for large numbers. Now I am happily marrried to a talented Chef in the Chicago area, where I write articles on the hospitality industry, trending restaurants, molecular cuisine, & rising chefs. I also offer resume writing services to culinarians.
My favorite things to cook
Specialty desserts and fresh breads
My favorite family cooking traditions
My grandmother gave me the best cheesescake recipe ever....
My cooking triumphs
Currently developing my own recipe book, Silver Medal in my first pastry competition, bronze in ACF sugar competition.
My cooking tragedies
When I was 12 I wanted to spice up my mom's chili soup so I rummaged her spice cabinet and grabbed some rum extract (I heard the stuff was good). I poured a generous bit in there and am hesitant to use the smelly stuff to this day...
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States