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08-16-2010 7:25 PM


30 years old




  • I cook for a living and am currently vested in starting my own business in catering and food vending at festivals. I have been in the hospitality industry since I had just turned 14. Attended BCIT Medford NJ Vocational HS for Culinary Arts 4years, as well as served another 4 years at The Restaurant School Philadelphia, PA studying the same. I've been home brewing now since the Spring of 2010 and that summer I brewed up an amazing batch, with my more experienced brewing partner Nick, of a Honey Suckle Saison tying 2nd place at a home brew competition in NJ. Gotta make life fun right!
  • Tattooes,Cooking,Food Beer and Wine Pairings,Shooting Pool,Watching Boxing,Making Craft Beers,Drinking Craft Beers
  • Chef/Caterer and Food Vendor
  • Anthony Vincent Ciccone
  • Anywhere from Old School Rap and Hip hop to The Allman Brothers, Love Jerry Garcia, for newer stuff I like Animal Liberation Orchestra. Have a taste for some Country, but mostly just what's above. NEW RAP IS BULLSHIT! Sorry for the foul language, but it's true.
  • Pan's Labyrinth, The Protector, Don't Be A Menace To South Central While Drinking Your Juice In The Hood
  • Aqua Teen Hunger Force, Futurama, Weeds, Wilfred, Shameless, Anything Seth Macfarlane or Showtime pretty much.
  • Anything that has to do with Cooking or Bar Stuff. Mainly El Bulli, or Nobu, and homebrewing.
  • Soon to be a Royal Canadien Legion Member
  • I came up cooking, like actually cooking, at this restaurant called High Street Grill and worked with some really cool people. Some of these people, such as Nick and Matt were home brewing for years. I had always had an interest in it since I could then give birth to a source that would cater to my alcoholism. Naturally I hung out and instantly started buying everything the right way. No home brew starter kits for me, all glass carboys, never bottled only kegged. Except for 1 Stone Levitation clone that I reserved a growlers worth to experiment with adding brown sugar and fresh peaches to kick in fermentation again. It's been a wild ride and I've fermented everything I could play around with.
  • I just like to walk into the homebrew store and check out what grains are available and make my recipe like that. Usually I check out the open bags of specialty grains and just take what's left in them and create from there. It literally ALWAYS works out well.
  • Currently need to find an all grain lhbs so mean time it's...rnrnCranberry Wine!!! Just in time for Fall!
  • Single
  • Closest to Hamilton
  • Ontario in beautiful CANADA!


  • Added a new Photo on 09/07/2012

  • Added a new Photo on 09/07/2012

  • Added a new Photo on 09/07/2012

  • Posted in thread: Fall Soda Recipe on 09-07-2012 at 01:52 AM
    I recently moved to a small town in Ontario that has a Pumpkin Fest every year. It's the
    biggest thing this town ever gets because it's a small farm town where everybody knows
    everybody kinda deal.As ...

  • Posted in thread: Question - Crossing the border? on 08-16-2010 at 07:25 PM
    I plan on driving from NJ over the Peace Bridge in upstate NY to Canada next week. I brewed a
    blueberry pale ale that I wanted to share with my grandma and mom but I too was uncomfortable
    losing a 5 g...

  • Posted in thread: Question on Milk Stouts and the like.... on 07-31-2010 at 04:26 AM
    This may sound very dumb, but reading about lactose used to add milky qualities to mainly
    stouts would it be possible to use evaporated milk powder? I would imagine that any bacteria
    that would normal...