Chefmal's Page

5
Sushi 101

5
Mals Magic Bars

5
Chicken Roulade With Bacon Shallots And Swiss Chard

5
Spinach Artichoke Dip That Owns

5
Beef And Cheese Burritos

5
Mals Classic Lasagna

5
Pork Ricotta Meatballs In Tomato Sauce

5
Pan-fried Crab Dumplings

5
Blackened Pork With Grapes

?
Honey Wheat Bread By Hand

5
Pork Tenderloins W Spiced Papaya Chutney

5
More Kunfunky Chicken Really Fried This Time

5
Cherry Cheesecake Worthy Of Ahmed

5
First Bite Epiphany Meatballs N Spaghetti

5
Crab Slaw

5
Kenfunky Fried Chicken

5
Enchilada Torpedoes

3.8
Stuffed Mushrooms Chef Malice Style

5
Stuffed Mushrooms Chef Kelsey Style

5
Filth Fried Fish Courtesy Of My Nasty Super

5
Mexican Ufos

5
Shrimp-veggie Dumplings

3
My Kickass Football Cake

?
Stuffing Emergency

5
Stovetop Stuffed Peppers

5
Mochaccino Moonpies

5
Blammin Salmon

?
Chef Kelseys Intense Bruscetta

5
Slammin Onion Dip

5
Twice-baked Potato Skins W Pepperoni

5
Sweet-hearts

4.2
Cucumber Noodles Failed

4.3
My Balls In Your Mouth

4.5
Balsamic Asian-italian Chicken

5
Southwest Ziti

max

chefmal

8

calendar Joined: 1 year, 11 months ago

country From: Brooklyn, NY US

asterisk Cooking level: Intermediate

friends Friends: 89

submitted Recipes submitted: 35

viewed Times recipes viewed: 94465

average Recipe average: 4.8

loving 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)

honors Recipe honors: See 'em
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!
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