I joined up because of the wealth of knowledge in the knives sub-forum. I'm very much a self/home-taught home cook who cooks by intuition and eyeballing, so everything is in "pinches" and "some amount" instead of "cups" or "spoons". However I do appreciate that there are some ways of cooking that make more sense and tools that make life easier. My main focus is Asian and Italian foods.
Cheers!
Cheers!
