Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home Page / Profile
    Lost? Site Map


    Member since Aug 2004

    Chef #159577

    Flag as Inappropriate

    About Me

    I am a retired disabled former government lawyer as well as a former businessman. Since I have difficulty standing, and only partial use of my left hand, I spend most of my time at the computer. I have been cooking an exploring cultures and cuisines for nearly 60 years.

    My mother first taught me to cook and bake. My first specialty was Nut Bread, but I lost the recipe 20 years ago. I used to make it for the neighborhood.
    At the age of 10, I received more or less formal training in Italian cooking from our Italian cook. We were hen living in Europe. My father, a scientist as well as an Air Force Officer was completing his doctorate in Aerodynamics at the Swiss Federal Instutute of Technology (E.T.H.) I attended Swiss public school at Ilgenschule B in Zurich near Roemerhof and we were taught by Fraeulein Uhrner. We lived at the top of the Zeilbahn next to the Hotel Waldhaus Dolder. I leaned German and Swiss German, which is truly a different language, (and later passable French and Italian). I have always been curious and I used such language skills as I had, and my travels throughout Western Europe, to learn more about people and their food. I had the privilege of eating at many first class restaurants and hotels, a real castle (in Belgium) and at a French Chateau near Grasse, France, owned by the perfumers who "adopted" my father during WWII. My introduction to fine wine occurred at Grasse and continued in France, Italy, Switzerland and Germany. When I returned to the States, I continued cooking, usually experimenting as much as I could. When I reached college, my culinary experimentation extended further from student specialties such as my spaghetti sauce for 50, a concoction called "Gub" which consisted of my my specal spaghetti sauce, pasta, lots of mushrooms, corn, olives, and whatever else was handy to a wide variety of fine French cheeses, wines, and smoked salmons and baked he night before in Paris. These items were flown back in empty cargo planes returning from delivering Tektronix oscilloscopes to Europe and they wqere available in a delicatessen run by a friend. I ahd more and better cheeses than I had ever experienced in Europe. It was a once in a lifetime eexperience and I have never had such variety and quality available since that time, even in the finest shops in New York and Washington, D.C.! I also made friends with Dave and Mrs Tannenbaum (who will always be in my heart). They were an elderly couple in the 1950s who taught me some of the finer point of Jewish cooking and who would make kreplach specially for me o I could have Mrs. Tannenbaum's famous kreplach soup (I wish I hasd the recipe) I also made friends with a famiuly of Japanese-American vegetable farmers who ran a stand next to college (and who ultimately put 5 children through Harvard!Z) They taught me much about Japanese culture and one of their sons, who was near my age, introduced me to some relaatives who rn a cafe type restaurant, where you sat on stools at a counter. They prepared mostly American short order meals,but they did have a small section of Japanese food. I went often and enjoyed the Japanese food exclusively. one time, my friend asked if I would like to try raw fish. I said yes, and I was served a plate of tuna sashimi. To their amazement, I ate it with enthusiasm and asked for more. I must confes I was a bit of a glutton. Therafter I developed an unlimited appetite for sushi. I also love oysters on the half shell (Blue Points and Olympias are best on the West Coast, Long Island and Chesapeake Bay on the East Coast and Louisiana oysters on the Gulf)
    fried Oregon Razor Clams, Dungeness and Blue Crabs (the blues are the nbetter), King Crab, ad many other things. One hobby I had during my younger years was to go to Trader Vic's in Portland and then create the recipe for ehat I had eaten by the next day. My success rate for the curries was 100%. I had to watch the number of Zombies I drank, however. Another favorites of mine at the time was the mixed grill in one of the better hotels and steaks in another. I have continued my culinary curiosity and experimentation ever since together with my historical and cultural studies (area studies) of several areas of the world. I tok and passsed the Foreign Service entrnce exmination twice as an undergraduate, but I did not, for some reason, accept an appointment. My interests remain to this day, although my ability to persue them ha nearly ended.

    Favorite Foods

    It would be shorter to list the things that I don't like, and it would be a very short list, since I cannot think of much of anything. I will be posting some of my favorite recipes.

    Well, I will try. I adore French food and go bonkers for real French bread and cheese. Formal dinners by a first class French chef is an exceptional experience, but I am not able to limit my appetite consistent with the equirements of my waistline (or currently my budget). I love the sauces, but cannot justify the calories. I also love to make them as well, assuming that I had a well equipped and spacious kitchen, which is hardly the case now. I like German food and Vienese pastry and specialties (I had better, since my wifewas born in Franfurt and is half German and half Austrian (Czech). I enjoy and cook Chinese, Japanese, Korean, Thai, Indian, and Vietnamese and Indonesian Food. Altough I cook many dishes, I cannot cook some of my favorite dihes. One is Vietnamese Pho. I cannot get the ingredients necessary to make the stock (even assuming that I had the facilities) and asemble the meat, slice it, and grow th holy basil! I like to make Phad Thai, Ma Pow Tofu, Shrimp with Tomato Sauce, my Kooftah Curry, Halwah dessert, Chinese and Indian Chicken Curies, and a variety of Chinese, Japanese Thai sops (althouh my courage with eating green birds-eye chili peppers in Lemongrass Soup is les than before. I like oysters, on the half shell, and cooked, whether in oyster stew, hangtown fry or oysters Rockfeller; clams raw or variously cooked, crabs, octopus, steaks, beef with oyter sauce, and many other things from Dim Sum to Smorgebord. As I said, there isn't muh that I don't like except Texas barbecue! Very few Texans seem to have a clue about how to barbecue anything!! Since a few come up to Kansas City to learn, I do expect improvement within a couple of generations. I was told that my Grandfather, who lived in Austin for a few years when the West was still wild was of the same opinion. His logging camps had the very best food.

    My Banners

    Over 475,000 Recipes Network of Sites