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    PIEFACE #2

    Member since Dec 2006

    Chef #406504

    From United States

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    About Me

    SOCIAL WORKER, WIFE, MOTHER AND GRANDMOTHER WHO HAS HAD TO COOK FOR THE CREW AND WHO NOW ENJOYS COOKING ONLY THE BEST WHEN I CHOOSE TO COOK - BEING OLDE DOES HAVE SOME ADVANTAGES.

    LOVE JULIA CHILD'S BOOKS AND HER TOO, BUT MOSTLY "READ" THEM, LOOK AT THE GORGEOUS PICTURES AND THEN RUN INTO THE KITCHEN AND WHIP UP A BOX OF CHOCOLATE BROWNIES INTO WHICH I THROW SOME VANILLA AND GOOD CHOCOLATE. I GUESS SHE'S REALLY MORE OF A HERO AND I SUFFER FROM HUNGER MANAGEMENT DISORDER OR LOW LEVELS OF THE IMPULSE CONTROL HORMONES.

    Favorite Foods

    ECLECTIC. LIVED MANY PLACES WITH A MOTHER WHO TRIED THE NATIVE DISHES OUT ON THE FIVE KIDS(IF YOU HAVEN'T ALREADY GUESSED, I'M THE MIDDLE CHILD AND THEY DID CALL ME PIEFACE). IN TIME, I ACTUALLY EVEN LEARNED TO LOVE LIVER. WE HAD IT ABOUT ONCE A MONTH AND WE WERE REQUIRED TO TRY IT; THE OVERALL CONCEPT BEING ONE CLEANS ONE'S PLATE. LIVED THROUGH MANY VARIOUS ASUNDRY EXPERIMENTAL FOODS AND NOW WILL EAT JUST ABOUT ANYTHING, BUT PREFER REALLY QUALITY (INGREDIENTS), THAT ARE COMBINED AND COOKED TO COMPLIMENT THE FOODS NATURAL FLAVORS, PARTICULARLY IN REFERENCE TO MILD TASTING FOODS - TURKEY, LOBSTER, CRAB, SCALLOPS ETC. NOT TOO FANCY, NOT TOO SWEET, NOT OVERDONE AS TO CAMOUFLAGE INDIGENOUS FLAVORS NOR TURN THE PRODUCT DRY OR TOUGH FOR HEAVEN'S SAKES WHICH HAPPENS TO LOBSTER TAILS IN SOME OF THE FINEST RESTAURANTS.

    MY FAVORITE RESTAURANTS, I HAVE YET TO ATTEND AND THINK AS I'M IN THE LAST QUARTER OF MY LIFE, PROBABLY WON'T - JUST TOO EXPENSIVE; HOWEVER, I DO ENJOY BUCCA DI BEPPI. I LIKE THE LASAGNA PREPARED BY THE CHEF ON WEDNESDAYS AND LOVE THE AMBIANCE - ITALIANS ARE JUST BEAUTIFUL FAMILY PEOPLE. WE HAVE A BISTRO X HERE IN JACKSONVILLE THAT DOES HOMEMADE FF W/BLUE CHEESE DRESSING AND FIRE GRILLED PIZZA AND OTHER STUFF, BUT I THINK THEIR LOCAL - ONLY GO THERE ONCE IN A WHILE CAUSE THERE A BIT PRICEY. WENT TO RUTH CHRIS ONCE AND THE STEAK WAS AS GREAT AS THE PLATE WAS HOT.

    I MAKE A GREAT TURKEY W/GRAVY & STUFFING; CRANBERRY SAUCE W/GRAN MARNIER; BROWNED BUTTER FROSTING W/BITTER CHOCOLATE LAYER; INDIAN BUTTER CHICKEN AND CURRY; A GOOD WILD RICE AND WHOLE WHEAT BREAD; VEAL PARMESIAN; STROGANOFF; PAPRIKA CHICKEN W/SOURCREAM & NOODLES; CROCKPOT SLOPPY JOES; MUSHROOM SOUP; LOBSTER NEWBURG LACED SUFFICIENTLY W/SHERRY; PIZZA; STONE GROUND CORN TACOS W/GUACOMOLE & CILANTRO AND THE BEST MARGARITA EVER! WENT TO ALL THE BARS IN TOWN, SAMPLED (THE MARGARITAS) AND TALKED TO THE MIXERS AND HAVE COME UP WITH MY OWN TOP SHELF, CAN DRINK ONLY ONE, MARGARITA. MY FAVOURITE RECIPES, INCLUDING RUM CAKE, SEEM TO BE CREAMS THAT HAVE BOOZE IN THEM? THIS EXERCIZE HAS BEEN SELF REVEALING!

    MY CURRENT PASSION INVOLVES THE IDEAL OF CURBING MY PASSIONS. I LIKE EVERYTHING THAT IS PLEASING TO THE SENSES, PROBABLY TOO MUCH.

    I'M ACTUALLY A GOOD COOK CAUSE I COOK WHAT I LIKE AND I HAVE MORE COOKBOOKS AND RECIPES THAN I COULD EVER BEGIN TO COOK AND CONTINUE TO READ ADDITIONAL ONES, WATCH THE FOOD CHANNEL AND PLUG INTO YOUR WEBSITE? I THINK IT'S CALLED FOOD CANDY OR GLUTTONY.

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