birthplace:
Honolulu, Hawaii
food-related fantasy:
Winning the Pillsbury Bake-Off
favorite chef: Paul
Prudomme (I'm a chubby chaser)
favorite cocktail:
Beefeater martini, straight up
favorite comfort food:
sushi
favorite ingredient:
fresh ginger
favorite junk foods:
Rice Krispy Treats and beef flavored ramen
favorite gourmet junk food:
Pate
favorite culinary nation:
Italy
favorite type of wine:
cabernet sauvignon
easiest food I find hardest
to prepare: pancakes
food I will not eat:
mushrooms and zucchini
most exotic foods eaten:
rattlesnake and barbacoa (cow face meat)
culinary philosophy:
Don't make diet versions of a fatty recipe. It always tastes
as if something is lacking.
worst kitchen failure: Once,
I attempted to make a fresh ham. My first mistake was deciding
that glazing a fresh ham would transform it into a delicious
hickory smoked, honey-glazed ham. I also thought "If 1 or
2 coats (the amount indicated in the recipe) of glaze are
good, 4 or 5 coats will be extra, extra good!" The crust
was so hard that even my electric knife couldn't penetrate
it. We had to hammer through the shell with a meat tenderizer.
Instead of cracking open to reveal a fragrant, juicy ham,
it was more like a giant, soggy pork chop that was raw in
the middle. And of course, I had 10 hungry guests for dinner.
We ate a lot of mashed potatoes that night.
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