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Old 09-17-2007, 12:06 AM   #21
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Originally Posted by licia View Post
I learn something every day. I didn't know that about the cooking links on the blue bar. What else have you all kept from me?
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Old 09-17-2007, 12:09 AM   #22
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Ah, ha. I think I've figured out your dilemma. Perhaps our "titles" under our names are intimidating you. That's understandable. You might get the impression that many (most) of DC's members are professional chefs based on our "titles."

Yes, there are some members who are professional chefs, but the majority of us are just havin' a good time in the kitchen.

.
if this is true, it is exactly the reason why i argued against the use of these titles when the subject came up, a long time ago.

it ain't the first time misconceptions have been made because of our titles. i've been asked questions before by people expecting a seriously professional answer, thinking i was professionally trained. i usually just try to 'splain the situation.

however, for one member, i'm still searching for uses of saffron in asian foods, especially japanese cooking for someone. (i've only turned up info on it's use a dye.)

anyway, i'm now waiting to see what our holiday logo will look like this year...

edited to add: anyone who mentioned another site should be shot as a traitor!!!

2nd edit: uncle bob, your style and response once again graces us all.
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Old 09-17-2007, 12:21 AM   #23
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