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    Comedie

    San Jose, CA

    Chef #208631

    San Jose, CA

    Joined: Apr 10, 2005

    Birthday: Mar 04

    My Journal

    Reviewed Adam's Ribs

    "I keep varying the recipe,,,,, adding Jack Daniels or dark rum, shallots, black pepper, passila. And I slow cook in the Dr Pepper and additions in a crock pot. I get variety, but the core of precooking in Dr Pepper seems to work great with all the variations I;ve tried."

    May 17, 2013 on Food.com

    Saved Recipe Zucchini & Pesto Rice Cakes by Kiwi Kathy

    May 11, 2013 on Food.com

    Saved Recipe Tomato Rice With Basil by Inge 1505

    May 11, 2013 on Food.com

    Saved Recipe Mayan Chicken W/ Spicy Orange Paste by bayou-mimi

    Apr 13, 2013 on Food.com

    Saved Recipe Chinese Fried Rice by :(

    Mar 23, 2013 on Food.com

    Saved Recipe Chicken Lazone by Luby Luby Luby

    Mar 23, 2013 on Food.com

    Saved Recipe Impossible Ham 'n' Swiss Pie by Andy Wold

    Mar 2, 2013 on Food.com

    Saved Recipe To Die for Crock Pot Roast by yooper

    Jan 26, 2013 on Food.com

    « Previous 1 2 3 Next »

    About Me

    Started cooking back around '85 off and on. As I lived and worked in some various parts of the world, would begin to miss some tastes that weren't locally available. So I started to make my own. I am partial to spicy foods. If you ever live in France for awhile, the lack of truly picante foods and cuisine variety will drive you to cook too.
    Thai, the Islands, Viet, Mexican, Chinese, Cajun, SW US, and a sprinking of Persian cuisines all influence my cooking. I look to simplify things as much as possible in recipes. Spending a day in the kitchen is not all that fun for me.

    Favorite Foods

    Bright tastes and spicy. I will occassionally cook up some dishes from places I've lived in the past, but largely found I was introducing the locals to more new tastes than they did I.
    Being in California now, I do a lot of BBQ's. Only with real lump charcoal, and often slow cooked with wood chips for smoking. I can grow fresh herbs and vegetables easily in this climate, and can readily find most any ingredient needed for any cuisine. Such a change from my years in Europe!

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