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    Member since May 2005

    Chef #215726

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    About Me

    American Cuisine is an oxymoron as none existed here. Your family either brought the recipes over when they immigrated to the US or your Mother opted for the CookBook du jour route. I was raised by Betty Crocker. Few of those recipes survived the Healthy Alternative craze American Food has gone through. My existing recipes reflect America's cultural mixing pot with a few hand-me down treasures from travels abroad. In all - our recipes and diet have all been reinvented and I think benefit from the rich culinary resources available like no other time in History.

    Favorite Foods

    Thai recipes taught me how to cook. We intermix Thai-Italian-Chinese meals throughout the week as both share common preparation, ingredients and assembly. French occaisionally interspersed but haven't any one-recipe mastered yet. American recipes that are a staples are Cornish Game Hens, Porkchop+baked pot, Oyster Stew, and grilled veggies. There is the token "Vegi" recipe Turkey Burgers at least once a week. Overall, the knock-their-socks-off cuisine is Thai. Its just so rich, so flavorful and luckily accessible in Southern California.

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