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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.

 

Michael Stice's Page

What's Cooking?

GIDEON CHIMBARA commented on Michael Stice's photo
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Boeuf_bourguignon-1

"what a nice dish"
Sep 23, 2011
Michael Stice posted a photo
Nov 4, 2010
Michael Stice posted a blog post

China ...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
Nov 2, 2010
Michael Stice updated their profile
Oct 25, 2010
Rick Wallgren and Michael Stice are now friends
Oct 5, 2010
Michael Stice commented on Kirk Leins's video
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Thai Corn Chowder & Cabbage Salad, Part 2

"Just found Part 2; excellent. They both look and are easy."
Oct 3, 2010
Michael Stice posted videos
Oct 2, 2010
Michael Stice commented on Kirk Leins's video
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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…"
Oct 2, 2010
Michael Stice posted a photo
Sep 29, 2010
Michael Stice posted a blog post

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 Scoville Heat Units (SHU), the Jalapeño is 2,500 to…See More
Sep 29, 2010
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…"
Sep 27, 2010
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…"
Sep 25, 2010
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? :)"
Sep 24, 2010
Michael Stice received a gift from Rick Wallgren
Sep 24, 2010
A discussion by Michael Stice was featured

Getting 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
Sep 23, 2010
Michael Stice replied to the discussion 'Getting a square meal?!?'
"George, I accept your dates; however, these famous events and dates have only verbal confirmation. I have yet to read any authentic documentation which offers these dates as time hacks for the expressed saying. As I said I accept your date, I…"
Sep 23, 2010

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

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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 (4 comments)

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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…
 
 
 

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