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Signs of cooking obscession - Page 2

post #31 of 41
3/14/02 at 5:35pm

WHEEE!

This thread is so funny and fabulous.
I am laughing in recognition at so many of the ideas.
I seriously believe that you can make a meal out of next-to-nothing if you have enough condiments and spices and pastes in the cupboard.
I have pieces of paper littered around my office, bags, and house that have recipe ideas on them.
I went to Paris when I was 13 and I remember what I ate, but not much else.
I keep a book of all the big family dinners and functions that I have done.
6 of the 8 books near my bed are cookbooks.
On my limited days off i take trips to special butchers and markets, and am quite happy to spend most of my disposable income on food and related things.
Last night I had about 4 different dreams about food.
Basically everyhing that has been posted so far is scarily familliar.
Bring it on...
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post #32 of 41
3/14/02 at 7:12pm

"Obsession"

Athaneus:

It looks as if you are saying that calling a person "obsessed" is treated as slander. The problem with slander suits in this country is that truth is a defense. This thread has three pages of people admitting they are obsessed.

BR
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post #33 of 41
3/14/02 at 7:36pm

Re: WHEEE!

I must be getting worse, last night I thought of starting such a book.
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post #34 of 41
3/14/02 at 7:46pm
Wait -- you mean not everybody keeps track on the calendar of what they served for dinner each night? Uh oh, then I really AM crazy!
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post #35 of 41
3/16/02 at 10:21am
DIY is a premium channel and I'm paying for enough! ;) Re: Nigella - I love her because while she's not the head of a restaurant, her food is basic, hearty and prepared with love. As for yelling at the screen, I do that all the time. Ever watch that southern lady who squints at the screen? Her most repeated line in a show is "I didn't do this but you will," or "you won't do that like I did." Hey lady, ever hear of editing?

Also, thank GOD Debi Fields is no longer on TV. I have waist length hair, probably thicker than hers, but when I cook it's restrained. No one in the kitchen should know how long my hair is. It's only afterward at table I let it down. Also, she once held an ingredient in her hand, palm up, to let the camera get a close up. You could clearly see her fake nails because of the spot where her real nails ended!! Ack!
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post #36 of 41
3/16/02 at 10:25am

Re: "Obsession"

Dude...Guilty as charged ;) It's only slander if it's not true - or if everyone around you doesn't like to eat.
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post #37 of 41
3/16/02 at 8:18pm
Chiffonade:

Sorry to get off topic, but how do you set up those quotes so they come out with the top and bottom borders, indents and reference to the person posting the original quote? I've tried about every button on the reply screen and can't figure out how that's done. Or do the people who do that just go through the low-tech process of cutting, pasting and playing with the fonts?

BR
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post #38 of 41
3/17/02 at 6:10am

brreynolds...

At the bottom of the box where the post is held, there is an icon for "reply with quote." The original post will show up in your reply box. Most of the time, I like to use parts of a quote because to quote the person's whole message is a huge waste of space if I'm only addressing a small part of it. To do that, I go to the quote and delete the passages that don't pertain to my reply. If you're ever wondering what icons mean, hover your mouse point over one and there should be a definition of what the icon does.
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post #39 of 41
3/18/02 at 8:14pm
I had two cats named:

- Espresso
- Capuccino :eek:
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post #40 of 41
3/19/02 at 3:12pm
You take your parents fine china when you go camping.

you wind up giving food and cooking lessons to people in the grocery store, who are twice your age.

I don't know if this means I've got a culinary obcession, or anything, but I was told by one newbie at work that she learned more about cooking, working one shift with me, than she did in three with the other guy who had at least two years experience on me.

you constantly get crazy ideas for cook books or newspaper columns or opening a restaurant that serves completly different stuff compared to what everyone else serves, ie, a place that only serves chicken wings or baked potatos.
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post #41 of 41
3/24/02 at 6:30am
how about loving to entertain for the cooking opportunities, but finding it annoying when your guests interrupt you to talk?
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