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Submitted 2 years ago. 
2 comments.
2 comments. 
Chefmal's Page
Foodies /
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Joined 2 years ago. 
From Brooklyn, NY US
GroupRank 8
I'm a self proclaimed Intermediate cook.
I have 92 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) .
Tagline: I'm a
Part-time Catering foodie
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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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Spinach1948 2 weeks, 2 days ago said:
Hi Mal,
I go to one of the largest Diabeties Centers called Joclin Diabeties Center. Type-1 Diabtes: they have a Cure for it is the early stages of it an they are doing the clinical trials on it on. Type-2 the adverse cure is to have the Lapband or Gastric bypass this is in the early stages also and clinical trials are being done now. Just thought I would give you this informanion.
Ed
Spinach1948 2 weeks, 3 days ago said:
I love Brussels as a child and now at 62. I will let you know how the brussels turn out as I am sure they are great. Oh The Chief with the wolf is not me. Among the photos under the Avatar is a photo of me now at 62. And yes you may call me ED . The spinach is short for my last name Spinucci .
Thanks.
ED
Spinach1948 2 weeks, 3 days ago said:
Thank you for taking My mother's Salmon Loaf recipe form the 50's. It is good.
Thanks.
Ed
Spinach1948 2 weeks, 3 days ago said:
Thank you for the comment on the link to Web-Md. As far as the low rating is concerned, This is to inform the many Diabetics that do know this I was not poasting a Cure for Diabetes.
Ed
Minitindel 1 month, 2 weeks ago said:
Lol i loved your joke lol thank u
Keni 1 month, 2 weeks ago said:
Hey Mal! I'm gonna over run your page, sorry :) But, the crab rangoon recipe is up. Nothing fancy about it, just rich, crabby rangoon! :) Lemme know if you try it.
Keni 1 month, 3 weeks ago said:
Hey Mal! The crab rangoon will be posted, this weekend...sorry for the delay! ;) I don't make 'em sweet, so be warned...one reason I learned to make them was cus I don't like all the sugar that so many seem to add, now! :) Hope you're having a fantastic weekend...always so great to hear from you!
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People are Talking
Posted by Krumkake about Pan-fried Crab Dumplings
Those sound good - have to go look for those shells at our local market...haven't seen them before, but I'm betting they will be there if I look! I must try these dumplings..
Posted by Abermouse about Kenfunky Fried Chicken
This recipe is great! I love it! I am from Kentucky you know, and incidentally I call myself "Kenfunky Fried Chicken" when I dress too casually for work and have to change clo
Posted by Lunasea about Chef Kelseys Intense Brus
How creative of you both! It looks good and easy. Thanks for sharing.
And I hear you about the Jalapeno. Those Jalapeno ribs and seeds are dangerous little bugge
And I hear you about the Jalapeno. Those Jalapeno ribs and seeds are dangerous little bugge
Posted by Ttaaccoo about Crab Slaw
Sounds just fab, and it's dinner tonight!! thank you very much! 55555555555555555555*
* more 5s if delish and healthy. (personal brain training)
* more 5s if delish and healthy. (personal brain training)
Posted by Cuzpat about Beef And Cheese Burritos
High 5
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Spinach1948 2 weeks, 3 days ago said:
Hi Chefmal can I call you Mal?
Thanks for the C+R on the Acorn Squash with Sugar-Coated Cranberries. This is a fantastic recipe. Did you think of propping the Acorn on it's side with book ends then your hands are out of the way from cutting. Try it.
Thanks again, I like your Avatar is it one of your atr pieces?
Ed