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Submitted 1 year, 10 months ago. 
4 comments.
4 comments. 
Chefmal's Page
Foodies /
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Joined 1 year, 10 months ago. 
From Brooklyn, NY US
GroupRank 8
I'm a self proclaimed Intermediate cook.
I have 87 cooking friends
My recipes have 94465 views with a 4.8 average.
Currently lovin' Sushi/Japanese. Italian, my first love. Chinese, Mexican, Greek, German, Spanish (Pernil, yo!) Jewish, Russian, Pretty much everything but Thai and most Indian that's waaay too spicy for me. (Though I'll put up with Simosas 'cos they're awesome) .
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About me
I'm not a Chef. Not really, I'm a writer, and craftsman/eccentric artist. By profession, I'm a midnight concierge in manhattan. I do catering once in a while, and I really enjoy it. Food may be a part-time gig but its my full-time passion. When I'm in the kitchen, I bang around, shout, curse, burn and cut myself, but when it's all over, you have something good enough to pay for. I'm always out to learn and try something new, even if it means nearly blowing up my kitchen. I went to a really prestigous cooking school. Perhaps you've heard of it- The Culinary Institute of Trial and Error....meaning I'm self-taught. You wouldn't believe the things I've had to learn the hard way. (i.e. Never try to get a coconut open with an axe, and of course, the fact that baking powder and baking soda are NOT interchangable.) So yeah, I'm pretty nice sometimes so feel free to talk and trade recipes with me. The good news is that I have semi-regular internet access thanks to my new laptop, so I'll be around to post recipes and harrass you all once again!
I'm not a Chef. Not really, I'm a writer, and craftsman/eccentric artist. By profession, I'm a midnight concierge in manhattan. I do catering once in a while, and I really enjoy it. Food may be a part-time gig but its my full-time passion. When I'm in the kitchen, I bang around, shout, curse, burn and cut myself, but when it's all over, you have something good enough to pay for. I'm always out to learn and try something new, even if it means nearly blowing up my kitchen. I went to a really prestigous cooking school. Perhaps you've heard of it- The Culinary Institute of Trial and Error....meaning I'm self-taught. You wouldn't believe the things I've had to learn the hard way. (i.e. Never try to get a coconut open with an axe, and of course, the fact that baking powder and baking soda are NOT interchangable.) So yeah, I'm pretty nice sometimes so feel free to talk and trade recipes with me. The good news is that I have semi-regular internet access thanks to my new laptop, so I'll be around to post recipes and harrass you all once again!
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Ahmed1 2 weeks, 1 day ago said:
:) You always make me laugh chefmal.I really appreciate taking that time to comment on my posting. Glad you liked the profiterole one.
Californiacook 2 months, 3 weeks ago said:
Hi there. Thank you for the view/kind comments on the Spinach Prosciutto And Mozzarella Stuffed Turkey Scaloppine. Enjoy!
Your gonna need a bigger skillet. You forgot the Bronx. ;-)
Ozsmom 2 months, 3 weeks ago said:
You make my day with your funny comments!
Ozsmom 2 months, 4 weeks ago said:
UBER MEGA ZORD MEATLOAF, I love it!!!!! I think we should come up with something like that with you taking top billing of course!
LOL
Ozsmom 3 months ago said:
LOL! You are hilarious my friend!
Ozsmom 3 months ago said:
I love your comments on my "BARF" That was fantastic!!!
You can add just about anything that you want if you chop it up small. As for the cottage cheese, honestly I think that it is just a texture thing. It helps with the name, omit it is you wish, add ground meat instead. I think that would work as well. LOL
Change the name to BARF A LA CHEFMAL!!
Hope the GF loves this
Lovebreezy 3 months, 1 week ago said:
You are so funny! I didn't raise the chicken myself. Imagine all the extra white meat although I prefer the gams. I would share the chicken with Mark anyday. Okay, okay, I'd share with you too.
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People are Talking
Posted by Rml about Twice-baked Potato Skins
I love recipes that leave room for experimenting. Thanks for the post!
Posted by Knoxcop about Kenfunky Fried Chicken
Wow, simple and delicious! My kinda recipe! thanks,--Kn0x--
Posted by Suzalleogram about Southwest Ziti
YUM!
Posted by Marriage about Pork Tenderloins W Spiced
Love, love, love this recipe. I shall make it exactly as described then give a sound Hoo Ha when I savory the flavors. Thanks for sharing a great post.
Posted by Jo_jo_ba about Cherry Cheesecake Worthy
That's an awesome idea for the crust! Love the name too... :D
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Ahmed1 2 weeks, 6 days ago said:
I am sure you did a great job chefmal...We have a famous rice pudding recipe here in Egypt..I will send it to you soon.