Hello

Discussion in 'New User Introductions' started by abnormalfeline, Jul 3, 2005.

  1. abnormalfeline

    abnormalfeline

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    I've lurked around here for awhile and finally registered. :D I freelance for a number of caterers and restaurants. I like the flexibility it affords me. It's fun being in different cooking situations. Looking forward to some great discussions here.
     
  2. mezzaluna

    mezzaluna

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    Cook At Home
    Hello Abnormal Feline (I never expected to write a greeting like that!),

    Welcome to Chef Talk. Since you've been hanging out for a while, you know how great this place is. Please stop in often to share and learn.

    What do you enjoy cooking? Are there ingredients you especially like to use?

    Regards,
    Mezzaluna
     
  3. abnormalfeline

    abnormalfeline

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    I guess it depends on the season and my mood. I like to utilize whatever is in season at the time. My favourite season is Fall, with the cooler weather settling in, it gives an opportunity for more robust dishes like Cassoulet or whatever the harvest yields for rich stews and soups, roasts. Duck confit is one of my favourites, either plain or dressed up with a good glass of wine.