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I'm a celiac, so gluten-free is my specialty. My favorite cookbook is Recipezaar. Some day, I'd like to open a rock bar / filipino restaurant
Antipasto, raviolis from the Italian side of the family; whiskey and dark stouts from the Irish side of the family. I consider myself an omelette black belt; I have studied the fine art of omelette making since I was 7 years old. As a cook I dabble in cuisines from around the world; Filipino for my lovely wife, Thai, Italian, Chinese, but I always pay my respects and hone my skills on old time American favorites.