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hello everyone

post #1 of 5
12/30/06 at 4:03pm
Thread Starter 
Hello, just wanted to introduce myself. I am not a chef, but i do a lot of cooking at home and do aspire to attend culinary school next year. This looks like a very nice message board. i hope to learn a lot from it.
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post #2 of 5
12/30/06 at 7:13pm
Hello and welcome to Chef Talk. This is a very nice message board whether you're a home cook (like you and I) or a professional. Take some time to browse the forums, cooking articles, cookbook reviews and recipes. There's something here for everyone regardless of your level of skill or breadth of knowledge. Did I mention we're a fun bunch? :bounce:

Visit often! We'll look forward to your posts.
Regards,
Mezzaluna
Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
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post #3 of 5
12/31/06 at 9:12am
Thread Starter 
well..thanks for the warm welcome....I'll just make myself at home here....let's see what you guys have in the fridge....:D
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post #4 of 5
12/31/06 at 2:03pm

Introduction:

Hope I'm on the right site--as an amateur home cook who is interested in improving his technique(s) at an advanced age of 77. Also am a compulsive cook-book buyer--approximately 1200 volumes at last count--retired from academia some years ago, and have for the last 30 years been the cook/baker in the household. Some people think I'm a good cook, but I am much more critical. Anyway, I came across this site because as I was preparing a favorite "Butternut Squash with Parmesan" soup [The Daily Soup Cookbook, Leslie Kaul, et al Hyperion Books, 1999, p. 168] for a New Year's brunch we are having at my house tomorrow (about 24 people) the following question came up.

The recipe uses a 3" piece of Parmesan Cheese, which cooks in the soup for about 30 minutes, you then take it out as a gooey mess, and the recipe says, "reserve the rind for another use". I have come across this expression several times. So, what other use(s) for this rind can anyone suggest. Can you freeze the thing until you use it.

Any suggestions would be appreciated. :smiles:

Habererj
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post #5 of 5
1/1/07 at 10:29am
Hello Habererj and welcome to Chef Talk. I know you're going to enjoy browsing and participating here as there are many like-minded home cooks and professionals here. You'll have to have a good chat with Suzanne, who has a cookbook collection that's in the same league as yours!

As for the rind question: my understanding is to save it for use in making another soup. Aside from simmering it in a soup or sauce, I'm not aware of any other use for a cheese rind.

However, you're welcome to head on to the Food and Cooking Questions Discussion Forum and post a new thread to pose your question.

We'll look forward to your participation in the community!
Happy New Year,
Mezzaluna
Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
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