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    Member since Oct 2004

    Chef #169490

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    About Me

    I have an adorable 7-month-old son, Mason, he is the light of my life.
    I am usually typing with one hand (holding him with the other) so please ignore my typos.
    I work as a microbiologist for a local brewery. I love my job! In addition to micro, I am a professionally trained beer taster.
    I worked my way through college as a bartender, so I also have an appreciation of wine and spirits in moderation. I wish I knew more about wine, I pretty much just know what I like (a red, not usually as dry as a Cabernet, my favorites are Pinot Noir and Merlot). I worked at Lonz Winery one summer many years ago, I learned a little about how wine is made (although they didn?t make it there, it is a historical winery, they wanted up to know about it). Also, there are many similarities in how wine and beer are made, since both are products of fermentation, and I know a fair amount about that ;-)

    I have been cooking since I was about 12, and I really love it.

    Some of my other interests and hobbies are photography, scrap booking, computers/the internet (obviously), and making soap the old-fashioned way (with lye and fats/oils). I have also been known to make a mean home brew. I have been kicking around the idea of making cheese at home too.

    Yes, I have a lot of hobbies; I think it is quite possible that I may have adult ADD

    Favorite Foods

    I have a very open philosophy about food. That is, I am not a food snob. While I have had my share of gourmet, four-star, pinky-in-the-air, nouvelle cuisine type restaurants (and I love them!) I am also perfectly happy with a grilled cheese or a double-decker from Price Hill Chili.
    My only rules are:
    Butter only! And I must have the proper condiment. I admit it? I am a condiment FREAK. I?d just as soon not eat something as eat it with the wrong (for me) or no condiment.

    My favorite ethnic food is probably Mediterranean (Greek/Turkish). The thought of fresh hot donor kebab makes my mouth water.

    My favorite restaurant of all time is the Golden Lamb. It is Ohio?s oldest inn, and it is located in Lebanon. Ohio (between Dayton and Cincinnati).
    They serve traditional American food there; such as leg of lamb (my favorite), turkey, pheasant, stuff like that. One of the best things about eating there is that before the meal they serve a traditional relish tray: corn relish, pickled peppers, pickled watermelon rind, and egg salad. They serve rolls with apple butter. Another favorite of mine is a cottage cheese salad with pineapple and poppy seed dressing.
    After dinner you can tour the inn. The rooms are named after the famous people who stayed there (Dickens, Harriet Beecher Stowe, McKinley, Taft, and Grant to name a few).
    If there isn?t anyone staying in the rooms, you can peek in.

    My favorite type of food to cook? Couldn?t pick one.
    Some of the things I get asked to make over and over again are Bavarian Meatballs (with sauerkraut and cranberry sauce), caramels, fudge, pork loin, leg of lamb, and my favorite meal to cook all year?Thanksgiving dinner.

    I have strict no dieting policy. I believe that if you eat all good things in moderation, with as little processed food as possible, and stay very active/exercise, you shouldn?t have to worry about weight (barring medical problems).

    Well, that is A LOT about me. Thanks for reading if you made it this far!!

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