Posts by Gummy-Bear

I didn't want to make a whole thread about this but I'm so excited I had to post somewhere. Tomorrow I go to the Community College where I'll get my Associates Degree in Culinary Arts. I'll be ordering my uniform and...

I've been doing good this week with doing a lot of cooking. Monday I did rib eyes with roasted asparagus and mushroom and onions in red wine. Tonight I'm doing a Thai style garlic shrimp dish. It's been a rough week and...

My mom and I are looking into buying a freezer for the house before she leaves to go traveling. She really likes the upright freezers but they are a couple hundred dollars more than the chest.  I am clueless as far as brands go and...

I had a pork tenderloin with a chipotle apricot glaze for lunch. A sushi roll from work for dinner.

last night was buffalo style chicken thighs. Tonight is a Thai beef stir fry with extra veggies. Might do strawberry shortcake for dessert.

Welcome to Cheftalk! I had to post, I'm planning on doing some "studying" (aka eating until I pop) there after Culinary School. Would love to go to Barcelona! What do you like most about Spain?

Quote:Originally Posted by DC Sunshine It will mean that those who have tried it will have died from a cholesterol overdose or just be busy munching.   Am tempted to try it.  So you let the bacon cool on kitchen...

Quote:Originally Posted by Charron Those are neat, but I think I'd rather have cards.  Get a deck of ingredients and deal them out to whomever feels like having a cook off.  Treat it like 5 card stud with three rounds of...

I was having a hard time picking one until tonight's dinner when there was more caramelized onion on my plate than the pork chop I baked it with. And when we do cajun seafood boils, I always go for the onions. Yes,  I love...

That's what it was supposed to look like! The instructions said nothing about cutting the meat to lay flat so I just cooked it as is until I realized it wasn't working. Those tails look much nicer than mine did though. Thanks for...