"Hello! How is everything with you, I picked interest on you after going through your short profile and deemed it necessary to write you immediately and see how best we can assist earch other.I have something very vital to disclose to you, but I…"
Recipes, Cooking Videos & Food Network
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Michael Stice
- Male
- Elk City, Kansas
- United States
Michael Stice's Discussions
This happend to me on the way...
Who knew?I know a few comedians have begun routines with that very line, yet it is more appropriate when people are face-to-face with humorous situations ...and live to tell about them. I was going…Continue
Started Sep 23, 2010
Chewing the fat... a humorous aside!
When did the phrase "Chewing the fat" come into our culinary and social existence, and to whom might it be attributable are the points of this trivial pursuance to information. When you think you…Continue
Tags: history., food, debunked
Started Sep 23, 2010
Getting a square meal?!?
17 Replies
Could somebody tell me the origins and actual meaning of GETTING A SQUARE MEAL? It doesn't hurt to try and sometimes they are fun...I know the answer; just waiting for someone to state the correct…Continue
Tags: lore
Started this discussion. Last reply by Michael Stice Sep 25, 2010.
The coffees of the Middle East.
It used to be that going to Greece (Turkey, too) was a step back to the stone age as far as coffee went. We could drink a Greek coffee, you know the stuff they used to call Turkish coffee until 1974…Continue
Tags: Kavé
Started Sep 20, 2010
I found this, the chef's answer to everything...
Creamy Fettuccine Alfredo Is Easy to Make, or so says KitchenDaily and Eatingwell.comI had three children and made them nutritious foods; we never ran to a restaurant to feed the brood simply because…Continue
Started Sep 19, 2010
... laid out 'at once.'
4 Replies
What does that mean? I have been reading and using Mr. Peobody's "Way-back" machine to gain historical perspective on terms used in the "Olden Days."The expression is: The food was laid out at once.I…Continue
Tags: information
Started this discussion. Last reply by Michael Stice Sep 22, 2010.
Who Fricassees?
2 Replies
Fricasseeing is a combination of sauteéing and stewing results in the cooking process known as fricasseeing. This process is used in preparing such foods as chicken, veal, or game, but it is more…Continue
Tags: Fricasseeing
Started this discussion. Last reply by Michael Stice Sep 16, 2010.
Accompagnements to a Sea Bass dinner...?
11 Replies
I enjoy Aspergeras, grilled, or buttered baby carrots with a hint of honey and a salt encrusted Bass. A Verget, Terroirs de Chablis 2004 Chablis $30.00 a bottle, or a Canepa Gewurztraminer 1998,…Continue
Tags: Seafood
Started this discussion. Last reply by Michael Stice Sep 19, 2010.
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
What's Cooking?
Michael Stice posted a blog postChina ...in a bowl of soup
Chinaseasons in soupWinterEvery 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 exclusively on its medicinal purpose…See More
Michael Stice commented on Kirk Leins's video
Thai Corn Chowder & Cabbage Salad, Part 2
"Just found Part 2; excellent. They both look and are easy."
Michael Stice commented on Kirk Leins's video
Thai Corn Chowder & Cabbage Salad, Part 1
"This is interesting; I always thought that Thai food had some nut proteins in it. But this is limited to the lemon grass and coconut milk (is that a nut protein?)... Learn something new everyday.
I am looking forward to Part 2, so if it can be…"
Michael Stice posted a blog postPollo 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 Scoville Heat Units (SHU), the Jalapeño is 2,500 to…See More
Michael Stice replied to the discussion 'Kangen Water - has anyone heard of this?'"Kagaen water doesn't "Cure" ills but it removes free radicals. Free radicals are impotant in aging, processing hydration and reoxigenation of cells.
Well, free radicals are essentially a bunch of very active and unstable oxygen…"
Michael Stice replied to the discussion 'Getting a square meal?!?'"And I agree with that sentiment. Yet, if you look at when the first paper reproductions of the phrase came about, or anything which was less than he said/ she said, write it down, came from the Americas in the 1850s, 56 is what I found. If there is…"
Kirk Leins replied to the discussion 'Getting a square meal?!?'"Everything that I've seen references a term from the Royal Navy, which used to issue square bowls to the enlisted men. These bowls traveled with them everywhere, and served as their personal dish ware. Who knows? :)"
A discussion by Michael Stice was featuredGetting a square meal?!?
Could somebody tell me the origins and actual meaning of GETTING A SQUARE MEAL? It doesn't hurt to try and sometimes they are fun...I know the answer; just waiting for someone to state the correct answer then I will post the details.See More
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 Photos
Michael Stice's Cooking Videos
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Thai Soup and Salad 1
Added by Michael Stice
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Thai Soup and Salad 2
Added by Michael Stice
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
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
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 (5 comments)
- At 7:16pm on March 9, 2012,
mordzifa frank said… Hello!
How is everything with you, I picked interest on you after going through your short profile and deemed it necessary to write you immediately and see how best we can assist earch other.I have something very vital to disclose to you, but I found it difficult to express myself here, since it's a public site,Could you please get back to me on:(mordzifa.frank904@gmail.com ) for more details.
Have a nice day
Thanks God bless.
Mr Mordzifa.
- At 7:53am on September 24, 2010, Rick Wallgren gave Michael Stice a gift…
- 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 6:33pm on September 18, 2010, Kirk Leins gave Michael Stice a gift…
- At 6:57pm on August 30, 2010, Michael Stice added a gift to their profile…
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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