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Not very impressed - Page 2

post #31 of 49
Quote:
Originally Posted by Gummy-Bear View Post

I didn't feel unwelcome at all when I joined at 15, looking for advice on whether or not the restaurant field was something I wanted. Now I'm 18, not burning nearly as much food as before, second in command at a restaurant, and looking forward to Culinary School in September. Looking back I realize that it is this forum that helped me through any doubts I had, and the people here that helped me along that have made me a success already in the restaurant business. Cheers to all of you amazing people, professionals and at home cooks alike.
 
You 18 already?  Wow time sure flies when you're having fun.

BTW that meal for bf's parents.  Same bf still?  ;)
post #32 of 49
eastshores - hand me that lime pie you got sitting there- we could do a slapstick foodfight number
 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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post #33 of 49
OMG. Gummy Bear's 18 already.

Lordy, lord, I'm starting to feel old.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #34 of 49
KYH,

Your as young as you feel.
It is sad to think that someone started a thread about not being impressed.......well that being said , I am just astounded how folks like Gummy Bear and all the others ( great members by the way ) have continued to chime in and make CT what it is today.
I joined last year and have learned so much...........I am humbled everyday by all of you.......

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply
post #35 of 49
She spelled "vacay" incorrectly.
post #36 of 49
ChefBoyarG,


PaLeezeeee , if that was for me.........I am down here.....



I can't stop laughing......


FWIW. most of the time I post between breaks..........I do not carry a  French/English dictionary in my back pocket ....

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply
post #37 of 49
most of the time I post between breaks..........

Never figured you for a slacker, Petals, me darlin'. But the time between breaks is when you're supposed to be working! 
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #38 of 49
KYH,

Ahhhh my friend............it does not help when Zee boss allows a laptop in Zee kitchen. And on that note......thank goodness its slow today ........


ps. it is a good day to laugh.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply
post #39 of 49
Hmmm... I've never felt unwelcome.  To each his own I guess...
post #40 of 49
    Petals,

  I recently tried a Valrhona 64% bar.  Real nice!  One of these days I need to line up all the better bars I can get my hands on and do a side by side.  Not so much to see who is the ultimate winner, because they all do many things nice, but to distinguish the differences between some of the better cocoa bars.

   YUM!

  dan 
post #41 of 49
Dan,

I see that you are acquiring a great knowledge in chocolates. There is one in my fridge I have yet to try , its chocolate with rosemary.
Maybe tonight I will see what it tastes like.
Last night on the Food Network there was a show on something like "The best thing you ever ate", the theme was bacon. Did anyone watch it ?
It was so interesting, one of the Chefs went to a restaurant and was served a chocolate mousse with bacon, another was served a donut with maple icing and bacon bits mixed in. It reminded me of our discussion on chocolate.
There some members here that make chocolate.....I make truffles but that is about it....even at that I wish I could make them better.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply
post #42 of 49
Quote:
Originally Posted by kuan View Post



You 18 already?  Wow time sure flies when you're having fun.

BTW that meal for bf's parents.  Same bf still?  ;)
 

Haha, boyfriend and I broke up last August. after 3 and a half years of dating he realized that wasn't what he wanted and I learned that he was right. I did get to cook quite a few meals for his parents though, I think they were the most upset about the breakup, they really liked my cooking.

And yes, 18 already. It seems like it was just yesterday that I was asking everyone for menu ideas for my Sweet 16. Now I'm planning out menus for my graduation and getting ready for the rest of my life. Time sure does fly.
It's a wonderful thing to be spoiled in the way of food.
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It's a wonderful thing to be spoiled in the way of food.
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post #43 of 49
Quote:
Originally Posted by petalsandcoco View Post

ChefBoyarG,


PaLeezeeee , if that was for me.........I am down here.....





I can't stop laughing......


FWIW. most of the time I post between breaks..........I do not carry a  French/English dictionary in my back pocket ....

Naw it was directed at the original post. But in jest.
post #44 of 49
Quote:
Originally Posted by KYHeirloomer View Post

most of the time I post between breaks..........

Never figured you for a slacker, Petals, me darlin'. But the time between breaks is when you're supposed to be working! 


 

A break in the kitchen is, what you do with your time while walking from the front line to the bathroom.
post #45 of 49

Well on the other hand I'm not too impressed by many new posters.  Maybe I'm old fashioned but I believe that entering a forum is like entering a conversation where you don't know anyone.  Put your best foot forward, do a little listening first, and then chime in, always being polite.  You can't just walk up to people, blurt things out and then walk away if nobody reacts the way you want them to.  If you took a little time and treated it like you would a social situation then people would be a lot more cordial.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #46 of 49
Quote:
Originally Posted by ChefBillyB View Post




A break in the kitchen is, what you do with your time while walking from the front line to the bathroom.


You said it, Bill and even those breaks are few and far between.
OK ... where am I going?.. and WHY am I in this handbasket??
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OK ... where am I going?.. and WHY am I in this handbasket??
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post #47 of 49
Quote:
Originally Posted by Koukouvagia View Post

Well on the other hand I'm not too impressed by many new posters.  Maybe I'm old fashioned but I believe that entering a forum is like entering a conversation where you don't know anyone.  Put your best foot forward, do a little listening first, and then chime in, always being polite.  You can't just walk up to people, blurt things out and then walk away if nobody reacts the way you want them to.  If you took a little time and treated it like you would a social situation then people would be a lot more cordial.


Forums and online interactions are funny things.  Sometimes the anonymity of the computer makes people feel like they know everyone already and can just judge things by what they post.

That just said, I have never felt unwelcome here at CT.  I have learned alot since I have joined and I appreciate everyone's opinions and help with questions. 
OK ... where am I going?.. and WHY am I in this handbasket??
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OK ... where am I going?.. and WHY am I in this handbasket??
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post #48 of 49
Quote:
Originally Posted by eastshores View Post

I've been surprised at what topics don't get any responses and what do. For instance over the weekend I put together a pretty lengthy topic on food photography for at home cooks. I thought several people might have an interest and reply but alas nothing. Simple topics seem to do better.

@ eastshores:
This sounds like something I would love to read!  I'm very interested in food photography.  I'll have to look for it.  :)
 
post #49 of 49
SharonM's adios post inspired many CT'ers to speak up, and share how being a net citizen at CT has enriched not only their cooking but their lives too.  I'm another CT member with the same opinion and experience.  As a home cook, when I get encouraging remarks from the Pros, that is so kewl, even more is the common love of food and a sharing of food knowledge or techiques without pretense or a condensing attitude, which is usually the general tone of posts by both the pros and home cooks here at CT.  I really appreciate the general climate at CT, it is hard to express the difference between CT and other food forums due to the climate, but like some great relationships that are hard to describe why you appreciate that relationship so much, but you know it and feel it.
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