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    Pellerin

    Willamette Valley of Oregon

    Chef #221044

    Willamette Valley of Oregon

    Joined: Jun 06, 2005

    Birthday: Jun 30

    My Journal

    Saved Recipe Blue Moon Burgers by Lightly Toasted

    Aug 26, 2011 on Food.com

    Reviewed Blue Moon Burgers

    "*Wonderful!* Used "Oregonzola" (a mild, creamy Gorgonzola made by Rogue Creamery) and added some crisp bacon. FABULOUS!"

    Aug 26, 2011 on Food.com

    Saved Recipe Potato Bread Abm by scotty's mom..

    Mar 22, 2011 on Food.com

    Saved Recipe Ecuadorean Arepas by Chef Kate

    Mar 9, 2011 on Food.com

    Saved Recipe Pistachio-Goat Cheese Bites by GaylaJ

    Dec 10, 2010 on Food.com

    Saved Recipe Walnut Brewery Asiago Cheese Dip by Dib's

    Sep 27, 2010 on Food.com

    Saved Recipe Easy Potato and Corn Chowder - Crock Pot by iewe

    Sep 17, 2010 on Food.com

    Added Recipe Photo to Slammin' Ham Sliders

    Aug 31, 2010 on Food.com

    « Previous 1 2 3 Next »

    About Me

    An event planner by profession, and a life-long foodie wanna-be who loves to make people happy by feeding them things that make their eyes light up.

    I'm an empty-nester who enjoys nothing more than cooking for family and friends. When those are not available, my dogs make EXCELLENT and enthusiastic Guinea pigs for testing new recipes. Not surprisingly, I've found that the German Shorthaired Pointers have much more discriminating palates than do the Goldens, who would eat anything -and I mean ANYTHING- that wasn't nailed down (and some things that were). They are all convinced that I'm a gourmet chef, however they're a pretty easy audience.

    Favorite quote:
    "My theory is that all of Scottish cuisine is based on a dare." -- Mike Myers

    Favorite Foods

    You could probably put CHEESE, GARLIC, &/or MUSHROOMS on ANYTHING, and I'd love it. Ditto for good, rustic, artisan breads and l-o-w 'n s-l-o-w BBQ. I could happily live off of just the *fragrances*.

    Thoroughly enjoy most any genre of food (Latin, Italian, Trad. American, regional, retro, Chinese, Indian, Thai, Portuguese, Spanish, some French...). Only general exception I can think of would be Japanese cuisine; whose technique and culinary traditions are impressive, but I've never been able to overcome my natural aversion to the often gelatinous and overtly "fishy" textures and flavors they favor. I often WINCE while watching "Iron Chef." Gotta love their beautiful presentations, though! I believe I'm the only person on the west coast (perhaps the PLANET) that does NOT like sushi. Oh, well. DARE TO BE DIFFERENT, I guess.

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