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Newbie Saying Hi

post #1 of 8
11/11/07 at 5:07pm
Thread Starter 
Hello,

Just wanted to say hi and what a great site this is. I've already learned some things browsing around and look forward to sharing knowledge.

I have been a professional cook for around 8 years, and of course I started out washing dishes many years ago. I worked as a server for 2 years so I have an idea what the other side goes through. I'm engaged to marry a professional cook so we will probably never see each other or our kids if we choose to have some.

I live in Miami but I'm from the Gulf Coast of Alabama. My favorite dishes to eat are my grandmother's Shrimp Gumbo and Chicharones de Pollo con Maduros y Moros from La Careta Restaurant in Miami.

I love to cook using the braising method and I feel that if I don't learn something new every day then I've cheated myself.

sawyer16v
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post #2 of 8
11/11/07 at 7:20pm
Hello Sawyer and welcome to Chef Talk. We're glad that you've joined our community and hope you enjoy exploring and participating in it.

I got to know about the dish Chicharones de Pollo con Maduros y Moros. Please share that with us!

Dive in and soak it all in. We hope to see you here often.

Welcome!
Mezzaluna
Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
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post #3 of 8
11/12/07 at 1:54am
HI to all, nice to meet you.

Welcome me too :bounce:
http://www.vegetarians-cooking.com/
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post #4 of 8
11/12/07 at 6:10am

Welcome

Hi sawyer. Always glad to have more experiences to talk about. Hope you have fun.:smiles:
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post #5 of 8
11/12/07 at 6:50am
Welcome! I'm new here as well. Not a very good cook, but learning is definitely fun!
Filippo Berrio
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post #6 of 8
11/12/07 at 8:08am
Hello to all our new members! Please let us know if you have questions about how the board works or anything else about Chef Talk.

Welcome!
Mezzaluna
Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
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post #7 of 8
11/26/07 at 9:09pm
Thread Starter 
Chicharones de Pollo: Frenched chicken legs (the little knuckle is cut off and the meat is scraped along the bone towards the larger end) and thighs, skin-on, deep-fried. The restaurant uses fairly small birds, maybe 2 lbs or so. It's a super simple preparation but man is it good.

Maduros: maduro means "ripe" in Spanish and the Latin American community generally uses this word to refer to sweet plantains, cut into manageable pieces, and of course deep-fried.

Moros: This refers to "Moors and Christians", just plain black beans and rice. Cooked with a bunch of love and bits of pork here and there.

And I misspelled the name of the restaurant. La Carreta is the proper word.

sawyer16v
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post #8 of 8
11/27/07 at 9:10am
Sawyer, the dishes sound scrumptious. :lips: Thank you for the elaboration!

Mezzaluna
Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
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