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Az food lover here

post #1 of 3
Thread Starter 

Been lurking for a week or so and figured I would join. I am a pro photographer specializing in architecture and landscape projects when the work is available. The rest of the time I am thinking of what to cook next. I usually can be found at a friends home on weekends cooking for them and want to expand my food horizons as friends are always inviting me over to cook. I get great satisfaction when people ask me to come make dinner and want to be able to do more so I figured a forum would be a good place. Made my first creme brulee and quiche this week and shared it with friends and now they want more. I usually share my cooking with the elderly couple next door and anything new I make I give them a meal of it. I help her cook from time to time as she has a hard time chopping. I don't consider a person a true friend until they have cooked for me and I have coked for them. 

 

 

I have been cooking since 8th grade when I took a foods class where we had banquets for parents and school staff and loved it. Biggest meal was for over 100 people and it was all Mexican dishes which is still one of my favorite foods. I cooked often at home since that time and still love to cook. 

 

 

 

 

The only things I will not eat are liver, brussels sprouts and coconut, other than that I am up for it. 

post #2 of 3

Glad you took the plunge and joined Cheftalk!

 

Our membership is broad, from around the globe and all skills levels, too.  Lots of enthusiastic amateurs on here (I'm in that category!) as well as master chefs, so lots and lots of advice/knowledge on the site.

 

Feel free to join in on any thread you find interesting or start your own in the relevant forum.  Please note, though, that the Professional fora are read-only for those of us not employed in a culinary trade (but make interesting reading, nonetheless!).  The wikis, blogs, articles, reviews and photography on Cheftalk are inspirational and well worth spending time to view.

 

Like you, I loved cooking from an early age.  My grannies were both superb cooks, as was my mum.  We were lucky to spend much of my childhood living abroad - something I continued to do when I married - so I have a catholic taste in foods.  However, the one cuisine I'm not too keen on and would not choose to cook is Mexican.  But I do know how popular it it in the USA as well as Tex/Mex dishes.  Love hot curries, though!

 

Hope to see you around the boards.

 

Ishbel

 

post #3 of 3

Welcome to Cheftalk,

 

You have just found the diamond in the ruff.

 

"I don't consider a person a true friend until they have cooked for me and I have coked for them" .....

 

So when can we come over ?

 

What , no canapes  with Beef Liver Pâté with Teton Morels ? .............mercy.........lol

 

I hope you have a great time checking out the threads , we look forward to seeing you around.

 

Petals.

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
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