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    Enduring Gastronomy

    Member since Jun 2005

    Chef #221286

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    About Me

    Main Entry: gastronomy
    1 : the art or science of good eating
    2 : culinary customs or style

    I enjoy eating and cooking foods from different cultures and of different styles.

    I love fruit. They are so easy to prepare, so I typically have raw fruit with breakfast or dessert and have started including them in sauces.

    I like my vegetables and would like to include more of a variety in my cooking.

    I love bread. My husband is the bread chef. He makes pizza dough and rustic breads from scratch (no bread machine). And, I like my starch: rice, noodles, pasta, potatoes. I'm also interested in eating more whole grains and seeds such as quinoa.

    I don't eat a lot of the meat but I enjoy a good juicy hamburger and tender ribs once in a while. However, I want to include more beans, tofu, and other sources of protein.

    With dairy products, I don't drink much cow milk anymore, and I haven't had goat milk before. I drink more soy than rice milk. I still make milk-based desserts, like tapioca pudding, and eat cheese, cottage cheese, and yogurt. I haven't used mayonnaise, sour cream, or cream cheese in my cooking for a long while now but for recipes that call for them, I use some combination of yogurt, cottage cheese, and cornstarch.

    Favorite Foods

    Chawan-mushi - A delicate steamed stock-enriched nonsweet custard with chicken, shrimp, and/or assorted vegetables.This dish is sometimes regarded as a soup because of the stock and juices released from the various ingredients.

    BBQ Onigiri - Grilled rice balls brushed with teriyaki sauce with kombu no tsukudani (a type of seaweed that was simmered in soy sauce and mirin) in the center. The rice "balls" are triangular shaped.

    Bun - Vietnamese cold rice vermicelli (noodle) "salad" with lettuce, bean sprouts, shredded carrots. I like mine with shredded pork and shredded pork skin.


    Banh Mi - Vietnamese (wheat and rice flour) baguette sandwich with thinly sliced pickled carrots, daikon (Japanese radish), onions, cilantro, and meat. I like mine with chicken or shredded or grilled pork.

    Naan - Flat bread (white flour) from Central and South Asia

    Turkish Pizza - Pizza-shaped very thin dough topped with minced meat, spicy tomato sauce, spices, and herbs served rolled up with vegetables (lettuce,red cabbage, onions, tomatoes)

    Taco de Lengua - Small corn tortillas served with cow's tongue (very tender meat), topped with cilantro and chopped onions.


    Favorite Restaurants in Santee, CA:
    Oishii Japanese - Thai Cuisine Sushi Bar
    Tom Kah (coconut milk soup w/ Thai herbs) and Panang (yellow curry w/ veggies)

    Kirin Sushi - Baked BSC Roll (baby scallop on California roll) and Catepillar Roll (eel roll topped w/ avocado)

    Da Boyz Pizza & Pasta - Momz Favorite pizza (mozzarella, fresh garlic, red onion, artichoke, and tomato)

    Lucio's - Horchata, a cinnamon rice drink. It's a type of aguas frescas.

    Favorite Restaurants in Bamberg, Germany:
    To take visitors: Schlenkerla Brewery
    The famous brewery preserved the old tradition of smoking malt in the brewing process (a technique used in the 1500s). The unique favorite dish I had there was an onion stuffed with ground pork. I wish I could describe that better...

    For casual fine dining: Wilde Rose
    Germany has strict regulations on asparagus, so it's harvested and consumed between April and June. Favorite dish: White asparagus, with a chicken ***** on the side, laced with hollandaise sauce.

    There are too many in Bamberg...
    Here's our all-around favorite: Kartoffeln Co. (Potato Company)
    Never thought a restaurant in a train station could be so good. They had everything you can do with a potato: fresh potato chips for appetizer, pizza with a potato base (instead of dough), and much more. My favorite dish was chicken with a tropical curry sauce. Hmm... I don't remember potato though.

    Favorite Restaurant in Nuremberg, Germany:
    Bratwursthäusle
    They grilled their sausages in the middle of the one-room restaurant and served them on tin plates. Nuremberg bratwurst (seasoned short and thin sausages), Sauerkraut with caraway seeds, and rolls with a good crust.


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