Mos31f Profile - (16207497)


Home Town: Columbia, Maryland, USA
Living In: Memphis, Tennessee, USA
Member Since: Oct. 2010
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Middle Eastern, Mediterranean, Low Carb, Healthy, Vegetarian, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Music, Charity Work
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About this Cook
It wasn't long ago that I discovered I am a "Foodie." Raised by a father from Wisconsin and a mother from Memphis, I learned two very different styles of cooking. But having more than my share of food allergies, my parents had to be very creative when preparing food. As I got older and the food allergies went away, I was astonished at all the flavors I missed as a child. Now I love cooking and sharing those flavors that I cherished as a young adult.
My favorite things to cook
My better half was raised on a farm, and her father still raises and sells cattle; this, is a Foodies dream come true. They also have hickory trees which they cut for heat in the winter however, I get some by the hundreds of pounds. In other words, all of my favorites include brines, hickory, charcoal, and a beer.
My favorite family cooking traditions
Stewed peas and turnip greens where a staple on holidays within my household; no one, cooks them better than my mother. She doesn’t like the taste, so she has come up with some kind of acidic/sweet/perfectly textured way of cooking both. It’s my family that I have incorporated my cooking sense. While I was in the military, my battle buddies were from all over the U.S. They became my family, and I liked to cook for them as well when we had some free time. Blending my heritage with my experience with middle eastern cuisine, I have acquired an affiniity for fresh ingredients, brining, and slow cooking.
My cooking triumphs
When people ask me to open a restaurant and/or why don’t I cook for a living, I feel triumphant. I also like when people make “Mmm” noises when eating my food. With my extended family I can always see the question mark on their face right before they ask me what I put in it to make it taste “LIKE THIS?” I get my triumphs, from making people happy, full, and relaxed.
My cooking tragedies
Once, I feel asleep while the stove was cooking. Luckily there was no fire (just burned food), but the incident did give me a scare.
Recipe Reviews 2 reviews
Jalapeno Snacks
I have made this recipe more times than I would like to admit and have discovered how to get great finishes on it by using these tips: To get the bacon crispy: Buy thin bacon, or use a rolling pin and flatten out thick bacon. Mild cheddar cheese seems to get the best results. Also, if you do not have dry ranch salad dressing, you can make your own by using about a tablespoon (more or less, just equal amount of both) each of garlic and onion powder. I tend to taste it after stirring to make it just right. Lastly, after mixing all the ingredients, I let them infuse for about 20 to 30 minutes before stuffing the peppers.

5 users found this review helpful
Reviewed On: Nov. 16, 2013
Pastrami Chicken Wings
I used this recipe for July 4th of this year and it came out great. However, I prepped a lot of food on the 3rd and decided to marinate these chicken wings. For approximately 25 wings and legs, I used all the ingredients except for the flour. I added them to a zip-lock bag along with 1/3 cup soy sauce and about 1/3 cup store bought Italian dressing (just enough liquid to cover a little over half of the chicken in a gallon size zip-lock.) I marinated them for about 4 hours turning them every 45 minutes or so. EVERYONE in attendance asked for the recipe so I decided to post this comment.

4 users found this review helpful
Reviewed On: Jul. 16, 2013
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