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    Chef 565650 Jim

    Southern California

    Chef #565650

    Southern California

    Joined: Aug 20, 2007

    My Journal

    Reviewed Strozzapreti

    "Just great! Don't worry about removing the tomato seeds. If too many, they will wash out in the boiling cooking water making the noodles look more rustic and handmade.
    Roasted the tomatoes and used one cup semolina, 1 cup all-pupose flour, 1 egg, 1 Tbsp olive oil, and a little salt to make pasta. Let rest an hour in plastic wrap.
    Used a contoured ""

    Dec 14, 2011 on Cooking Channel

    Reviewed Persimmons with Minted Brown Sugar

    "This is a wonderful simple yet elegant finish to any meal. Used a couple of tiny key limes and the juice from half of one of them for a little more "bite". I also grated in about 1/4 to 1/3 tsp of fresh ginger into the dessert.
    I served this with a small scoop of high end vanilla ice cream. Wow! What a wonderful taste!
    One warning! Make this an h""

    Nov 29, 2011 on Cooking Channel

    Reviewed Persimmons with Minted Brown Sugar

    "This is a wonderful simple yet elegant finish to any meal. Used a couple of tiny key limes and the juice from half of one of them for a little more "bite". I also grated in about 1/4 to 1/3 tsp of fresh ginger into the dessert.
    One warning! Make this an hour or two before eating it. If you don't, the persimmons will darken in color. They will tas""

    Nov 29, 2011 on Cooking Channel

    Reviewed Zia Orsola's Spinach Risotto

    "Wanted it a little more healthy, so first I trimmed recipe down to 5 ounces short grain brown rice, 2 ounces of barley, and 2 ounces of long grain white rice. It did not produce enough starch so I added a couple of tablespoons of dehydrated potatoes. That worked perfect.
    One bunch of fresh spinach run through the food processor with a little of th""

    Nov 18, 2011 on Cooking Channel

    Reviewed Rice and Black Bean Pilaf

    "Tasty and so low in fat. My wife loved it.
    Added about 1/4 tsp.coriander seeds with the cumin seeds that I fried in the pan with the onions (broke them up with a mortar and pestle.
    Added a half red bell pepper but left out the red pepper flakes (my wife can't eat and added some fresh ground black pepper.
    Used home canned chicken broth to cook the""

    Nov 14, 2011 on Cooking Channel

    Reviewed Caribbean Sorrel Cocktail

    "Maybe it is a regional thing, but if you live in So Calif you are looking for Jamaica or Hibiscus flowers. They are available everywhere under that name. Have live here for 60 years and NEVER heard it called sorrel. There are bulk bins at Mexican Market since we have no Spanish markets in Calif that I have ever seen. I think on the show that Bobby""

    Aug 16, 2011 on FoodNetwork.com

    Reviewed Butternut Squash Tortellini with Brown Butter Sauce

    "I've got a lot of respect for those old Italian ladies who sit down and make a couple of hundred ravioli in a day now. These do take time to make particularly if you have to make something up to take the place of the cookies as I did.
    I will say however that these tasted absolutely wonderful. I'm not sure my wife would have even had a clue if I ha""

    Aug 7, 2011 on FoodNetwork.com

    Reviewed Roasted Smoky Cauliflower with Limey Yogurt

    "Very easy and very tasty. Used ½ of the sauce/spice mixture and used ½ head cauliflower and some okra. The lime yogurt sauce was sweetened with a few drops of agave. Used half grape oil and half Smart Balance for the oil. Not having the dried mango, I substituted one soaked tamarind pod for that ingredient. Will make again. "

    Jul 16, 2011 on FoodNetwork.com

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    About Me

    I live in a nudist resort in Southern California where I have a small garden. I am a retired contractor. I love the internet because of the recipes I can find from all over the world. I was born in Canada but have been in the US since a child.

    Favorite Foods

    I like just about everything. My wife is not quite so food liberal. I make squid salad last night that my wife would not eat. The salad (recipe 28285 on this site) was wonderful. I guess I see food as both an adventure and a puzzle. The adventure is the wonderful taste and the puzzle was what was in it to make the mouth and tongue so happy. I don't make sushi at home but since I live in So. Calif. it is of course required that I love it (not hard for me).

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