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Hello everyone!

post #1 of 2
Thread Starter 

Hi, I am an almost-thirty-year-old who has rather recently developed a passion for cooking and baking.  My husband is a cook and his passion and inspiration are simply contagious!  Cooking is one of the most important ways we spend our time together.  I have never attended a culinary school or even a hobby cooking class, but I read A LOT and I pay close attention to people talking about food. :-)

 

I also love gardening; I love to grow my own food and I also strive to choose sustainably- and humanely-raised meat and dairy products 100% of the time.  I stress about the best way to prepare meat; not because I've paid a lot of money for it but because I am always acutely aware that an animal sacrificed his life for me and my family to eat.  Whether I'm cooking or baking, I am mostly guided by my Italian heritage (only half my blood, but feels like it should be all of it!)  I love cooking and baking because it makes me feel good to prepare food for other people, and because food is at center of every culture.  My favorite books right now are Chef Bo Friberg's Professional Pastry Chef (got an older edition, best $13 I ever spent and every pastry I make starts from this book!) and The Flavor Bible by Karen Page and Andrew Dornenburg (this is the one that gives me wings to experiment and make my own flavor combinations).  I also really enjoyed reading The Animal Farm Buttermilk Cookbook; it gave me a new appreciation for dairy!!  There are a ton others that I love, too!

 

I've already posted a question about short dough (under an old thread), so if anyone can help me out I'd be hugely appreciative!  That would be an awesome welcome. ;)

post #2 of 2

Welcome sovrappiensiero! On behalf of the home cooks and professionals here at Chef Talk, we hope you find exactly what you seek here: knowledge about pastry, baking and food as well as a respectful and enjoyable place to discuss your passion about those topics. 

 

The discussion threads go back many years, so since you posted in an old thread, please understand some of the members may not still be here. Sometimes it's best to start a new discussion. Having said that, I hope the conversation brings the answers and interplay you hope for. Please note too, that as  home cooks, you and I are free to read all we like in the professional forums, but we mustn't post there. Our posts will be read and responded to in the General forums, as everyone participates there.

 

We hope you enjoy being part of the community. Welcome!

Mezzaluna

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