65522c7eb9717a12b8444231e407d68edee0d926 --- - 3144 - 3129 - 8 - 743 - 513 - 395 - 10342 - 363 - 3 --- [] --- [] --- - 4463 - 4464 0 false 3 1 2008-09-02T11:02:56+00:00 fa302a8b15be5f096ad7442e848bc7609d7ae4db I publish a blog about cooking "romantic meals for two" called SeductionMeals.com Seduction Meals is about food + romance and the premise the everyone should learn to master at least one dish that is their signature dish--a Seduction Meal, to enchant and captivate that special someone in your life. From simple, sublime dishes to grand gourmet feasts; whatever your style, there's a signature dish you should master. While taste is paramount, the overall experience is just as important: the ambiance of the room or location, the time of day, the presentation of your meal, the music played, the drinks served--it all adds up. The purpose of SeductionMeals.com is to start a two-way conversation about the creative endeavors of everyday people, like you and me, in their pursuit of romance through a shared food experience (although stories and tips from chefs, foodies and food experts are highly welcomed). The aim is to provide a collective experience of two of life's universal pleasures--food + romance. In addition to the content posted on the site, I welcome YOUR stories: Your experiences and your favorite recipes. If you'd like to be included in this blog, email me your recipe, photos of your dish, and/or your story of culinary romance. I will provide credits, feature your cookbook if you have one, and links back to your site. A little bit about me: I am a food enthusiast. I love and appreciate good foods of all kind. I am not a professional cook, rather I am self-taught--more of the "happy-hands-at-home" type. I am fortunate to live in a city that allows me to experience some of the best restaurants and outstanding food from around the world. I have been working on Seduction Meals for over a year now and love cooking, sharing meals with friends and loved ones, photographing my meals and sharing recipes. I especially enjoy hearing from readers who have successfully tried a recipe, fell in love with a suggested CD, and those who send comments or words of encouragement. If you are interested, please sign up for my newseltter - here is a sample (you can sign-up on the bottom of the page) http://app.e2ma.net/campaign/36ae58b4bb3916cb69fce34027dd773c terry d terry d terry.dagrosa@gmail.com 1 terry 0 N 0 1312 true false false 1 false d 894 2008-09-02T11:02:56+00:00 true false 18a294c94824ae3b912c86729b3a07f0b4b778f8 2 7404 http://s3.amazonaws.com/grecipes/public/pictures/users/7404/terry_dagrosa_3.jpg false 1 31 35 2 94f29c1256879acf52f84ffd33efc59238ecd80f 2009-01-10T14:27:59+00:00 28aa5192ac9057ca94b074f5e125e3ed5aaf2b8e 0 2 terry-d-1312 0 --- - 206 - 597 - 3129 0 2009-01-15T17:16:18+00:00 f8bee1bcd33c62c0916ed3b477aec2152e0c21be --- - 452 - 497 - 2 - 4590 64 --- - 21 - 17 - 19 - 5 - 6 --- [] --- [] Hayward 0 false 3 1 2008-07-17T11:47:16+00:00 6303cdc03592e8d8ef097ea6b2894421ee018469 Fortunately for me, I've called the San Francisco Bay Area home for almost 50 years. I have lived in small town Oklahoma, Washington, DC, Los Angeles, and Houston. I consider the Bay Area to be the perfect place for one who loves food. The opportunities for great dining are endless, it seems. Every conceivable type of ingredient (well, almost) can likely be obtained here.....and we have great kitchen/cookware stores which carry anything one might need. I always loved food, eating, dining out, entertaining, etc. I started cooking using recipes from such books as the Joy of Cooking, The New York Times Cookbook, Betty Crocker books, and many of the paperback Sunset cookbooks. I still have all of these books. My first stab at 'gourmet' cooking came in the early 80's. It was about the time that "The Silver Palate Cookbook" came out, and I got interested in good cookware. Lots of time has passed since then, and I've become a much better cook but have not had lots of time to devote to it because of other obligations in life (e.g. WORK). I like almost any kind of food, but I particularly and fond of 'comfort food' along with Italian, French, German, Mexican, Indian, Spanish, Chinese, Thai and other international cuisines. Food from the South of France and Tuscany are favorites. I love almost everything about food......researching cookbooks, browsing food-related websites, creating menus, using my kitchen's "toys", the preparation and presentation of meals and enjoying all of this with friends and family. I do NOT enjoy cleaning up, though. :-) Ron Phillips Ron Phillips rkphillips0717@comcast.net 1 Ron 0 M 0 536 My earliest memories of things related to food are the meals my Grandmother Rodgers prepared on their farm in Oklahoma. She was an incredible cook, and everything was homemade with fresh ingredients, much of which was grown on their farm. Even today, I long for her food. Unfortunately, she did not cook using recipes (as far as I know) and her 'recipes' are lost forever. I'm still trying to come up with a biscuit recipe that is anywhere near like hers! :-) Since I've lived in several major world-class cities and have had considerable travel opportunities, my tastes have become much more diverse than when I was that little boy eating Grandma's home cooking. false false false 1 false Phillips 656 2008-07-17T21:39:18+00:00 true false 44b448596d3eab05ea9a64fa4b992d60aabdce6b 0 4720 http://s3.amazonaws.com/grecipes/public/pictures/users/4720/ron_s_photo.jpg false 1 39 63 0 43 b026c821d039f8e008b758fe84752999a52b449b 2008-09-18T20:50:31+00:00 0 2 ron-phillips-536 0 --- - 497 - 452 - 232 - 597 - 599 - 435 - 395 - 13 - 158 - 197 - 157 - 433 FoodieGuy 0 2009-01-15T17:08:29+00:00 94544 --- - 3 - 138 - 69 - 37 - 151 - 15 - 71 - 165 - 40 - 77 - 200 - 205 - 180 - 215 - 17 - 232 - 23 - 244 - 229 - 193 - 267 - 279 - 150 - 337 - 281 - 319 - 531 - 578 - 590 - 513 - 596 - 661 - 654 - 645 - 41 - 188 - 824 - 815 - 898 - 1148 - 1140 - 1092 - 918 - 3289 - 3176 - 46 - 3312 - 3262 - 139 - 3748 - 3129 - 3144 - 1312 - 80 - 389 - 3872 - 3750 - 743 - 3570 - 3884 - 4028 - 4365 - 4590 - 4716 - 4657 - 4790 - 4394 - 4762 - 4846 - 695 - 4744 - 120 - 302 - 8275 - 8273 - 9924 - 9926 - 127 - 278 - 10310 - 10550 - 4 - 11938 - 12099 - 13198 - 11620 - 11423 - 10342 - 13117 - 13636 - 13645 - 14288 - 14290 - 13441 - 1327 - 14523 - 6201 - 14569 - 14506 - 14883 - 14740 - 14884 - 14932 - 15201 - 16056 - 16154 - 16616 - 16813 - 16779 - 18165 - 10377 - 3447 - 23195 - 18737 - 25068 - 27928 38 --- - 2 - 3 - 7 - 9 - 17 - 15 - 20 - 19 - 18 - 24 - 25 - 26 - 14 - 33 - 54 --- - 5 - 11 --- - 270 - 278 - 292 - 309 - 9 - 10 - 16 - 17 - 18 - 92 - 95 - 355 - 357 - 358 - 374 - 375 - 376 - 431 - 584 - 604 - 605 - 606 - 4458 - 4491 - 9588 - 9590 - 19488 - 31984 - 31985 - 44641 - 60884 - 63154 Redwood City 0 true 5 1 2008-01-16T10:19:25+00:00 0c0d61af375c8b5d28b4e5b3a5ecb056eff5fe44 It's hard for me to overstate how important food and wine are to my life. While I often find myself planning my next meal while I'm eating the current one, it goes beyond that. I have come to equate good times with enjoying a meal with friends and family. Cooking for my kids, cooking with my friends, selecting a bottle from the cellar to enjoy while cooking, and eating out at San Francisco's restaurants consumes most of my free time. Being so involved in the industry, I am often asked what my favorite food is. It's impossible for me to answer, except by saying "the good kind". There are so many types of cuisine that I love, and so many chefs that I think are very special. Is it wrong that I can love lunch at Yank Sing, appetizers at Bar Bambino, and a late dinner at A16? I think not. Chris Rock said recently that if you love your career, there are not enough hours in the day. For me, there are not enough meals in a day. What a way to live! And yes, I do subscribe to Taco Bell's 4th meal theory! Mihir Shah Mihir Shah mshah@cookeatshare.com 1 629458176 Mihir 0 M 0 8 I am most influenced by my mother who cooked home meals from scratch almost every night I was growing up. She would make her own dough for wonderful Indian breads and would stuff her own eggplant or okra for homemade Indian curries. Of course, I took it all for granted when I was young; now, as a father of 3, I am amazed by her efforts and consistency. This didn't happen for one month or one year, she did this this every week of every year we were growing up. I am also influenced by my maternal grandmother. I remember visiting her in Santa Rosa, eagerly anticipating her curries and gado-gado sauce. There's nothing better than a grandma-induced food coma. More recently, I have been influenced by a number of young chefs in San Francisco. Those of us lucky enough to live in the SF Bay Area are fortunate to have folks like Nate Appleman, Jonnatan Leiva, Jeremy Cheng, Alex Marsh and so many more new-generation chefs. These rising stars take the organic and locally-sourced approach from greats such as Alice Waters and Thomas Keller - and offer restaurant atmospheres and dishes that inspire my generation. Their focus on simplicity and the joy of eating and drinking with friends and family has further elevated my passion for all things food. true false false 1 true Shah Mihirhazel 214 2008-01-16T10:19:25+00:00 true false 2da1e8ae2267d433d46367f157d03e9da3cfc569 32 9443 http://s3.amazonaws.com/grecipes/public/pictures/users/9443/mhs_headshot_restaurant.jpg false 1 2730 4295 18 43 c1064cbea739f2ee9b2afc615ace0afe73e46ccf 2009-05-17T01:03:48+00:00 a90e404e891f89c6b584f1c63eb0d82b790966bf 34 2 mihir-shah-8 0 --- - 452 - 460 - 3144 - 3309 - 810 - 719 - 693 - 707 - 743 - 3129 - 597 - 739 - 694 - 3560 - 660 - 1083 - 689 - 708 - 641 - 168 - 499 - 599 - 688 - 13 - 634 - 141 - 149 - 695 - 157 - 436 - 811 - 4403 - 408 - 441 - 4864 - 431 - 3585 - 4383 - 14522 Life is good! 0 2009-11-11T23:59:58+00:00 94061