Michael Stice
  • Male
  • Elk City, Kansas
  • United States
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  • Lance H. Kindberg
  • T Meyer
  • george
  • Karen J. Beck
  • Tony Pinto

Gifts Received (4)

Red Ribbon From Rick Wallgren Red Ribbon From Kirk Leins Red Ribbon From Jeanette J. Red Ribbon From Michael Stice
 

Michael Stice's Page

Profile Information

Web Site:
http://www.michael1stice.info
Cooking Experience:
Watch your back Emeril! (great experience)
Favorite Recipe:
Spanikopeta and Pella, boeuf bourguignon & Soupe l'oignon au gratin
About Me:
I taught myself French and Greek preparations and stylizing for plating... I have the experience of formal French cuisine and self taught Greek/Turkish. I consider myself a Fusion chef and I enjoyed your videos...

To clarify any issues of English... I teach TESOL. I feel that the English language may not be the best on the planet, yet, when explaining a recipe in English... precision in English is a must. Formal English is written and if you cannot write what you mean... how can you mean what you think?

I taught world history and I always add the reasons for the dish, or origins behind the idea.

Michael Stice's Cooking Videos

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Michael Stice's Recipes

China ...in a bowl of soup

China

seasons in soup

Winter



Every Cantonese mother worth her hoisin sauce knows that no meal is complete without soup. Tang, or thin soup, must precede all meals and when melons are available, they are a great choice (or the meal quickly becomes barbarian—western style). Tang as being a tool is eaten because it can cure colds and rebuild an immune system. Mellon soup—is one of those chicken soup products we have here in the US; however, this can stand… Continue

Posted on November 2, 2010 at 11:30am

Pollo de Juarez



I like chicken. From any style I enjoy the flavors absorbed by the chicken meat and the price is nice, too. I like the thigh because of the ammount of darker, jucier meat avalable per peice. Juarez's culinary arts are flavorful and specific to the region of Chihuahua, State in Mexico. Cumin and Cayenne Pepper Sauces are common as with Jalapeño and Habañera sauces. Each exceeding the fire alarm limits ...ever so much. The Habañero is 100,000… Continue

Posted on September 29, 2010 at 6:00pm

Orange, de melon et de soupe de champagne...



Chilled Cantaloupe Soup with Champagne



Constituents



1 cantaloupe, remove seeds and flesh, puréed.

.25 C honey --just for recognition

1 Can orange juice concentrate

2 Cs chilled dry champagne--add more if the champagne succums to the other flavors

Fresh mint leaves for garnish



Structured Guidence



In a blender puree the cantaloupe in batches with the honey… Continue

Posted on September 20, 2010 at 11:00am

Nassau Spiced Torte

The last time I was in the Bahamas I happened across this wonderful little pastery shop. Located in the middle of Nassau I found a pastry chef who had been trained in France but loved the world of spices he had grown up enjoying. This torte is a result of what his skills and the Island's flavores have produced.



The Siboney Indians, the first known residents of the Bahamas, survived here about 7,000 years ago on conch and fishing. Their meals used little of the islands spices from… Continue

Posted on September 16, 2010 at 11:00pm

Comment Wall (2 comments)

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At 3:04am on September 21, 2010, Lance H. Kindberg said…
Hi Michael, thanks for adding me as a friend! Always a pleasure to find a kindred soul in the kitchen. have a great day! Lance
At 6:57pm on August 30, 2010, Michael Stice added a gift to their profile…
Gift
At 11:38am on August 18, 2010, Michael Stice said… kool site, I know there will be wonderful things from here.
 
 
 

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