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So how many other chefs are there here? - 8/18/2004 2:38:12 PM   
afmvdp


Posts: 494
Joined: 7/10/2004
Status: offline 		I've seen a couple of others on here posting from time to time on their culinary creations and just wondering how many would consider themselves a respectable cook, your D/s affiliation notwithstanding.

Monday's menu was flame seared London broil in a cooking sherry and broth and Hollandaise Asparagus tonight I've been peeling Cucumbers and draining goats’ milk yogurt for a nice Chicken Tzatziki with caramelized sweet onions over grilled flatbread and a Horiatiki Salad. Something I picked up living in Palm Harbor for so long.
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RE: So how many other chefs are there here? - 8/18/2004 3:06:01 PM   
sub4hire


Posts: 6775
Joined: 1/1/2004
Status: offline 		Years ago, I do mean many years ago I used to teach a gourmet cooking class.

I don't consider myself an excellent chef. Although when throwing a party I do have many requests for certain things I have cooked before.

My Dom is my guinea pig when trying new things. He will eat most anything and he is very honest about how it tasted. Living with me is always a certain kind of adventure.

If only I had more beer testers for my microbrewing hobby.

(in reply to afmvdp)
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RE: So how many other chefs are there here? - 8/18/2004 3:27:43 PM   
dixiedumpling


Posts: 456
Joined: 5/10/2004
From: southeast Mississippi
Status: offline 		I don't know about chef, but have been told that I'm a 'good cook'. In the south, that's a good compliment. I have done some cooking for others, mainly through my church in the form of weekly Wednesday night suppers for 50 or more and a huge winter meeting for 200 participants. The local museum has Art Talk 7 times a year that is a brown bag lunch and the museum provides the drinks and dessert. I am the cookie provider. I don't do many involved 50 step recipes. I live in a small town and often things are unavailable. The last two things I couldn't find were leeks and orzo. And you thought Wal-Mart had everything.

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dixiedumpling

My mind is no place to play alone. Anna Pigeon as written by Nevada Barr

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RE: So how many other chefs are there here? - 8/29/2004 9:35:41 AM   
smile2cu


Posts: 265
Joined: 7/21/2004
From: Dayton, OH
Status: offline 		Not a chef, but I'm a pretty good cook.

It started in college. I shared an apartment with 3 other guys, and the deal was, cook or starve.
Well, two of us cooked, and two of them starved. I learned that if you follow a recipe, usually things turn out pretty well.
From then on its a matter of practicing.

(Short detour: I also like giving oral sex. Makes a nice analogy: I love to eat that too, and it's a matter of practicing )

In fairness, one of the other guys tried to cook, but he burned a pot while boiling water

Actually I started somewhat earlier. My grandmother was a good cook, and I lived with her. I learned some of her recipes. Then when she started to get older, and her cooking took a turn for the worse, I realised that if I didn't measure and write down a dab of this and a fist full of that the recipes would be lost forever. So her recipes live on through me, and are still delicious.

(in reply to dixiedumpling)
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RE: So how many other chefs are there here? - 8/29/2004 9:57:37 AM   
Sundew02


Posts: 457
Joined: 2/6/2004
Status: offline 		I am considered a decent cook. I can and do make cream and fruit pies from total scratch (not into the ready to use crusts or pudding/pie filling mixes). The main dishes and veggies I enjoy are without sauces to mask the taste. A year round favorite is broiled fish with spices/seasonings.Sundew

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RE: So how many other chefs are there here? - 8/29/2004 10:26:25 AM   
cheeba0228


Posts: 230
Joined: 7/27/2004
From: Detroit
Status: offline 		i dabble here and there, ever try battering and deep frying asparagus? its awesome!!!

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RE: So how many other chefs are there here? - 8/29/2004 2:07:34 PM   
dixiedumpling


Posts: 456
Joined: 5/10/2004
From: southeast Mississippi
Status: offline 		cheeba0228,
You could be a southerner. You already want to batter and fry vegetables that are perfectly tasty when merely steamed.

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Toodles,
dixiedumpling

My mind is no place to play alone. Anna Pigeon as written by Nevada Barr

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RE: So how many other chefs are there here? - 8/29/2004 4:44:37 PM   
Najakcharmer


Posts: 2121
Joined: 5/3/2004
Status: offline 		Fairly serious cook here. Asian/fusion cuisine used to be my thing, but I can do a respectable imitation of classic Escoffier and other historical styles all the way back to medieval. As in, the recipe starts with "First, kill the rabbit."

These days I'm cooking low carb, low fat and generally disgustingly healthy. So no more foie gras for moi.

(in reply to sub4hire)
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RE: So how many other chefs are there here? - 8/29/2004 5:21:10 PM   
MaitresseEden


Posts: 477
Joined: 8/8/2004
From: Houston, Texas
Status: offline
quote:


Monday's menu was flame seared London broil in a cooking sherry and broth and Hollandaise Asparagus tonight I've been peeling Cucumbers and draining goats’ milk yogurt for a nice Chicken Tzatziki with caramelized sweet onions over grilled flatbread and a Horiatiki Salad.


Damn.. What time should we be there? Sounds heavenly.. You had me hooked from the Hollandaise Asparagus!..

I'm a quasi cook. I can cook wonderful things, but growing up in a large family everthing I cook can feed 20 so I tend not to cook very often. I'm addicted to the food network however, and Love to grill, and cook seafoods. But I learned to cook the old school way.. all those fatty cream based reciepes that demand a week of heavy labor at the gym to work off. Hence, my immediate love of the hollandaise sauce.

licking my lips...

Ms. Eden

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RE: So how many other chefs are there here? - 8/29/2004 8:24:17 PM   
perverseangelic


Posts: 2625
Joined: 2/2/2004
From: Davis, Ca
Status: offline 		Not a professional, but a joyful cook. :) It's one of my favorite hobbies. I'm mainly a soup girl meself, and have some darn good recipies.

My parnter appreaciates the effort, too.

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RE: So how many other chefs are there here? - 8/30/2004 7:47:26 AM   
basiasubrosa


Posts: 130
Joined: 6/23/2004
Status: offline 		Started cooking seriously for the family around age 12. Did a lot of baking and simple dishes before that, since i had a hungry toddler of finicky tastes to feed right after school. Expanded my repertoire from then on and can now cook multi-course dinner parties for up to around 20. I do all of my baking from scratch, and am most proud of my can't-believe-they're-vegan pastries, etc. Five years ago i started to only cook vegetarian, but none of my carnivorous friends have complained or left a meal without a full belly and wide smile yet.

One of my favorite pastimes is inventing new dishes and desserts for specific friends. My biggest culinary regret is failing to develop the perfect vegan tiramisu for my ex before we broke up.

(in reply to afmvdp)
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RE: So how many other chefs are there here? - 8/30/2004 1:45:08 PM   
yoursMaam


Posts: 48
Joined: 7/29/2004
Status: offline 		i don't know if Chef is the word, but i was trained that i had to eat everything that no one else wanted. Since that started i have lost 70 lbs. my guess is that i do all right.
i won't claim Chef, as things rarely turn out the same way twice. some but not all specialties include chicken lo bianco, veal marsala, shish, shrip, beef kebabs, roast beef, roast lamb. and any variety of side dishes, pasta with alfredo, primavera, or tomato sauces (tomato usually from scratch, but i occasionally cheat if time is tight, usually not noticed.)
i will try almost anything on the grill. i rarely deep fry things, not that i am against it, i simply never have any left over, and i do like to eat from time to time.

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