Quick Hello....
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10,703 Posts
Hello, Windknot! Welcome to the Cafe. We're glad you found the BEST place on the web for cooks, culinary enthusiasts and chefs alike. We welcome your questions and participation. Just scan through the forums and choose the right one for your purposes. And don't miss the archives! We've had some great discussions. Some of the topics you're interested in may be located by using the search function, which is great for diving right in.
What about the culinary world excites you?
What about the culinary world excites you?
Joined
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6 Posts
There's nothing more fulfilling than having a group of people walk into the house, take a deep breath in and head straignt for my kitchen.
I love the thrill of waiting and watching as someone tries something that I have made, weather it is a new dish or something from my "stock."
My favorite cooking (when cooking for myself) includes hot, hotter and hottest spicing...Mexican, Chinese, Tex-Mex....if it makes me cry, I've done it right.
Windknot
I love the thrill of waiting and watching as someone tries something that I have made, weather it is a new dish or something from my "stock."
My favorite cooking (when cooking for myself) includes hot, hotter and hottest spicing...Mexican, Chinese, Tex-Mex....if it makes me cry, I've done it right.
Windknot
Joined
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6 Posts
Gotta be one of my worst.......
I spent almost 8 hours on a tortellini dish once when I was first dating the woman who is now my wife......
I hooked her the first time she came to my home with a Mongolian Chicken dish that was 4 on a scale of 5 Tears on the spicy scale.
I decided to switch gears and try a tortellini dish that I had been schemeing in my head for about 3 months. Only problem was that I had just returned from my once-a-decade physical and the Good Doctor advised my of my impending death should I continue to cook and eat as I had been doing.
I was originally going to use a little Italian Sausage and a super sharp blue cheese stuffing in the tortellini combined with a thick broccoli creme sauce.
I couldn't figure a good substitute for the sausage so I just shorted the sausage/cheese stuffing and tried (Unsuccessfully) to craft some skim milk into the sauce.
Ended up with my pasta press flailing all day long pressing the pasta and then folding those little son-of-a-guns into little belly buttons.
Long story short - I should have went for the heart attack version that I had envisioned, as she took two bites and tried to lie, but couldn't cause it tasted so terribly bad.
Tortellini is just not a word you can use around here anymore whithout someone chuckling and mentioning my foray into Italian.
Windknot
I spent almost 8 hours on a tortellini dish once when I was first dating the woman who is now my wife......
I hooked her the first time she came to my home with a Mongolian Chicken dish that was 4 on a scale of 5 Tears on the spicy scale.
I decided to switch gears and try a tortellini dish that I had been schemeing in my head for about 3 months. Only problem was that I had just returned from my once-a-decade physical and the Good Doctor advised my of my impending death should I continue to cook and eat as I had been doing.
I was originally going to use a little Italian Sausage and a super sharp blue cheese stuffing in the tortellini combined with a thick broccoli creme sauce.
I couldn't figure a good substitute for the sausage so I just shorted the sausage/cheese stuffing and tried (Unsuccessfully) to craft some skim milk into the sauce.
Ended up with my pasta press flailing all day long pressing the pasta and then folding those little son-of-a-guns into little belly buttons.
Long story short - I should have went for the heart attack version that I had envisioned, as she took two bites and tried to lie, but couldn't cause it tasted so terribly bad.
Tortellini is just not a word you can use around here anymore whithout someone chuckling and mentioning my foray into Italian.
Windknot
Joined
·
41 Posts
nooooooo....thats why they make SUPERMARKETS lol.
But seriously...she couldnt fault you for trying at least. One major hint for cook to impress success...
always make sure you can actually get the dish to work *before* putting it out for company.
Remembers the stir fried shrirmp and lychee episode at work...
Welcome and have a great time...and when you need to ask something...theres NO such thing as a stupid question.
But seriously...she couldnt fault you for trying at least. One major hint for cook to impress success...
always make sure you can actually get the dish to work *before* putting it out for company.
Remembers the stir fried shrirmp and lychee episode at work...
Welcome and have a great time...and when you need to ask something...theres NO such thing as a stupid question.
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