[snake_von_trout]

Hi all, just signed up...

I'm somewhat of a cookbook slash self taught lad who enjoys, cooking from scratch, experimenting with flavours outside the box and impressing his lady with new tastes.

I've a bit of a chaos in the kitchen theory, and cook to taste rather than measure.

I just visited japan and enjoyed the food there so much that i thought, its time to ramp up my skills in the kitchen a little, and what better way than to chat with others about their experiences.

Cheers, and hope to join some good discussions in the future...

[Mezzaluna]

Welcome to Chef Talk, Snake Von Trout. Your adventurous nature will find a lot to be delighted about here, I'm sure. Besides the discussion forums we have cooking articles, cookbook reviews, recipes, blogs and a photo gallery. While the professional forums are "read only" for home cooks like you and me, we can post on any of the other forums. The search tool will help you focus on topics of interest to you.

What are some culinary successes you've had in your kitchen? Do you have any specialities or favorites from your family's culinary history?

I hope you visit often and participate in the community.
Regards,
Mezzaluna

[snake_von_trout]

Happy to hear from you...

My favourite dish at the moment is an oven baked parsley / flathead concoction, i'll post once i have cooked again and taken a few pictures.

I'm a bit of a cherry tomato fan, so anything to do with these, like a cherry tomato, garlic chunky sauce with softened olives over a linguini is one i like to do. But i cant claim that one as it came from a recipe book.

lets see what eventuates... i'm excited to learn and share

[renhoek]

Originally Posted by snake_von_trout

I'm a bit of a cherry tomato fan, so anything to do with these,

One of my favourite cherry tomato dishes is a warm sweet potato salad with cherry tomatoes and feta cheese

[snake_von_trout]

Hey, thanks for the tip, i'll give it a go... always down for a good salad

cheers!

"Hey, Stimpy, go answer de flap"

[renhoek]

Originally Posted by snake_von_trout

Hey, thanks for the tip, i'll give it a go...

I flavour mine with garlic, basil and ground coriander...toss it in a bit of olive oil and bake in the oven. Splash of balsamic when it's done.

P.S...Queenslanderrrr

[Mezzaluna]

My favourite dish at the moment is an oven baked parsley / flathead concoction, i'll post once i have cooked again and taken a few pictures.

We'll be eager to see your photos! However, the system will not let you post photos until you've posted 15 messages or replies. (We we've been attacked with rather nasty photos at times, so that's how we prevent such attacks. I hope you understand.) At that point you can start posting your photos in messages or in the photo gallery.

[snake_von_trout]

Hmmm, here's another one then,

We we've been attacked with rather nasty photos at times

I can't believe people waste their time being destructive rather than constructive... if only the world was round

cheers for the heads up