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Shared Recipe Spice-Crusted Grilled Pork Tenderloin
Dec 26, 2012 on Food.com
If I could only figure out how to make a living cooking... I cook with passion, care and patience, I am thinking that might be a bit hard to make a living only cooking for 10 people at a time :)
It's all about texture and flavors blending for me. I think I make people a little nervous because I don't really eat the things I cook. I am a "taster". I cook with only real ingedients, refuse to deal with low fat, low flavor, low calorie. Food is life, everything in moderation.
I like anything that makes people get that look in their eye when their mouth is doing the happy dance. I like to cook and bake anything but pie. I don't do pie crusts. I am not sure what part of my brain is incapable of making a pie crust, but it is what it is. I do however, LOVE to eat pie. Lemon Merigue is my favorite. Fortunately, or unfortunately, I live close to Achatz Pie (Best Pie in America). This is the same Achatz family that is proud to claim Grant Achatz as the nephew/Owner/Chef of Alinea in Chicago, and just won the top Beard Honor for Outstanding Chef (06/08). You should also taste their soups... to DIE for (100 varieties). Truth be known, I pretty much sustain life on Achatz Soup, and cook everything else for anyone that will enjoy it. Yes, this has often included the guys that mow my lawn, and the guy who cleans my carpet (he received banana bread yesterday and a loaf to take home).
I enjoy the classics, and handed down family recipes. My mom was a good cook, just not very creative. I would be lying if I said that I don't still make some of the favorites from her. I do credit her for giving my sister, brother and I the opportunity to learn to cook, the courage to make mistakes, and the sense of humor to try again.