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    Grease

    North Central United States

    Chef #124876

    North Central United States

    Joined: Feb 05, 2004

    My Journal

    Reviewed Ranch Style Brunch Eggs

    "Like other reviewers, I think this recipe could use a little tuning up with additional ingredients. As posted,..."

    Apr 7, 2011 on Food.com

    Printed Recipe Alaska Smoked Salmon Dip by Sitka Sound

    Jul 5, 2010 on Recipezaar

    Printed Recipe Northwest Creamy Smoked Salmon Fettuccine Alfredo by Ashley U

    Jul 5, 2010 on Recipezaar

    Printed Recipe Smoked Salmon Spread (Barefoot Contessa) Ina Garten by cookiedog

    Jul 5, 2010 on Recipezaar

    Printed Recipe Smoked Salmon Spread by Tasty Tidbits

    Jul 5, 2010 on Recipezaar

    Printed Recipe Kfc Coleslaw by Real Employee by Chef #356850

    Jul 5, 2010 on Recipezaar

    Printed Recipe Egg Foo Yung by Lorac

    Jun 26, 2010 on Recipezaar

    Printed Recipe Ultimate Shrimp Scampi Linguini by KPD

    Jun 24, 2010 on Recipezaar

    « Previous 1 2 3 Next »

    About Me

    I?m a once-again bachelor that lives in Minnesota?s tundra (where they say anything freeze-dried lasts longer!). My public name, by the way, is a direct result of my experience as a fats and oils broker where I learned the difference between grease and tallow. I have since moved on but there's a slippery place I don't want to revisit soon!

    I?ve got three great kids, the youngest of whom is completing his PhD in food science. What I imagined might be a really neat advanced culinary experience for him turns out to be a major tour into chemistry (which is about as accessible to me as nuclear physics). But I have to admit, it is interesting to hear how a no-fat dairy cream can be concocted. Better living through chemistry, right?

    Update! My bouncing baby boy is now a PhD and even better, he is a new father for the second time! He and his lovely bride have just been blessed with another beautiful daughter, my 4th grand child. Now to find that job...

    I?m probably a million dollar?s worth of 2 cent information but that doesn?t help when it comes to feeding myself. I figured out quickly that if I am to to survive, I better learn how to cook! I never met a cookbook I didn?t like and I?m open to most any cuisine but without a sense of organization, the information overload was sinking me. Browsing your contributions and seeing how things are done have been a huge help.

    Favorite Foods

    I'm not a food snob. (After all, one of my favorite recipes is Beer Can Chicken.) We are all here to have fun and share ideas. Any meal, presented with good intentions deserves an honest appraisal. I have my favorites like Chinese, Mexican and others but I am definitely open to new experiences. Keep all those wonderful recipes coming as each day is a learning experience for me!

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