• Joined January, 2009
  • Intermediate Home Cook
  • 0 medals this month
  • 0 medals lifetime
I am a computer programmer, I love to travel, and I enjoy fine dining. I have always been interested in learning more about the culinary arts. I have two editions of the Professional Chef by the Culinary Institute of America. I have been a musician, songwriter and photographer. I have a background in the arts.
I love food when it is well prepared, and I am eclectic in my taste.
My favorites range from DeLorenzo's Pizza in Trenton, NJ to
Pasties (Tiddy Oggy), Vol a Vant, Indian vegetarian, Oysters Rockerfeller,
Fish and Chips, Soups, Sushi, Lo Mein, Soba noodles, pasta, bean sprouts, prime rib,
brocoli rabe, feta, gouda, swiss, cheddar (you get it), and pierogies, chicken marsala,
falafel, bouillabaise, yucca chips, tomato sauces, spring rolls, cole slaw, salads, mesculine, arugula,
sauerbraten, cheeseburgers, omelettes, bruschetta, oil and roasted garlic, chicory, romaine, collard greens, sorrel soup, latkes, and potato salad. 

My Most Recent Ratings

Shepherd's Pie (gordon Ramsey's)

Shepherd's Pie (gordon Ramsey's)

I made this dish, and I took photographs. I prepared this recipe because I had a great Sheperd's Pie at a restuarant in Louisville, Kentucky. The restaurant was an English style pub, and their pie was the best. This recipe was good, but I consider it a classic rustic Sheperd's pie that could have been elevated with a little creative thought. I may have chosen to add more tomato paste, and I had to add a corn starch and chicken stock thickener. I also used a pastry bag to top the potatoes on the mince. — dianarose40 1/5/2009

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