Home cook here

Discussion in 'New User Introductions' started by amy123, Nov 24, 2014.

  1. amy123

    amy123

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    I've been cooking since I was 12 (44 now), and my first cuisine was Chinese--but I've gone through phases with Indian/Middle Eastern, Vietnamese, Eastern European,etc. I'm a chemist, and like to make my own cheeses/beers/yogurt/wine/breads.

    I'm always looking to learn new techniques, new recipes--even gardening for vegetables/fruits, since that's where so much of this starts!
     
  2. mezzaluna

    mezzaluna

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    Hi Amy! I see you're into fermentation as it relates to food. You'll find kindred spirits here, I'm sure. Use the search tool and you'll find threads devoted to kimchi, sauerkraut, various brews, etc., to say nothing of breads of all types! I foresee you having a long and pleasant relationship with this community. /img/vbsmilies/smilies/licklips.gif

    As you peruse the discussion forums you'll note some of the forums are for the professionals. It's fine for us home cooks to read there (and it's great fun, too!) but we do our posting in the general forums. The pros read and post in the general forums too, so it's all good. Besides the forums we have informative cooking articles, cookbook and equipment reviews and photo galleries. Really, there's a great deal to take in (15 years worth) so the search tool comes in handy.

    I hope you enjoy being part of the community and participating frequently. 

    Welcome!

    Mezzaluna
     
  3. amy123

    amy123

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    Thanks for the welcome. :) I have yet to try genuine pickling of sauerkraut/kimchi/cucumbers--I only do some pretty decent quick pickles at this point.

    Sorry if I've posted in the "pro" forums, I have been cooking for over 30 years, but am not, nor never have been a paid chef or cook. Didn't realize it was off-limits to me.

    Thanks for the info!
     
  4. mezzaluna

    mezzaluna

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    No big deal Amy. We won't rescind your membership. /img/vbsmilies/smilies/lol.gif  The pros had been deluged with questions akin to "How do I boil an egg?" which were better-left to us home cooks, so we changed our policies a while back to let them deal with issues like "What's the best serve poached eggs during a six hour brunch service for 1,240 people?" You can see we cook in different culinary worlds! 

    I have pickled cucumbers and green tomatoes according to my grandmother's cold salt brine recipe many times. It's pure kosher-style heaven and takes me back to my childhood. 
     
  5. amy123

    amy123

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    Sounds fantastic.

    I won't be hosting Thanksgiving dinner this year, but will be trying out a new recipe for mashed potatoes that sound pretty fantastic:  http://www.foodnetwork.com/recipes/...butteriest-tastiest-mashed-potatoes-ever.html

    Went with a different recipe because I'll be transporting and possible reheating them.

    That said, I've cooked for 25 whole people!  :) Not that I want to post in the chef forum, but it does come off as a tad snooty--I understand it though. It helps preserve the integrity of the forum for the actual chefs, and I obviously fully respect the craft.
     
  6. nicko

    nicko Founder of Cheftalk.com Staff Member

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    Welcome to ChefTalk Amy glad to have you as part of the community.
     
    amy123 likes this.