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Old 06-19-2012, 04:12 PM   #11
Executive Chef
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I get a lot of requests for recipes from friends and family on facebook. More than one recipe has become their go-to recipe. I really enjoy being there to help.

I also have a bunch of friends who enjoy cooking and we all share tips and tricks.

I'm Bloggin'

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Old 06-20-2012, 12:52 AM   #12
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i don't find it surprising that people who like to "discuss cooking" online are a source of cooking knowledge to their families and friends in real life.

as we were watching "master chef" tonight, i noticed that someone had made a type of scotch egg, another made a ceviche, and yet a third made a green curry over rice and i had commented on it shortly before they showed the contestants plates, with eventual lower third graphics describing each dish.

my wife and son both asked how i knew what they were just from a quick "tv" peek at them. it was obvious to me.

the best part was when my boy asked me to teach him how to make scotch eggs this weekend. this is gonna be fun. i also need to pick up some crabs to make ceviche and curry.

in nomine patri, et fili, et spiritus sancti.
beidh ar la linn.
wisdom is often in short supply within ones' ego.
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Old 06-20-2012, 07:45 AM   #13
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I usually answer questions at work from my co- workers about ingredients. There was one recipe here that taxlady had done a very good demonstration on, I shared it. So technically, she taught me and then I taught a co- worker!
"Omit and substitute! That's how recipes should be written. Please don't ever get so hung up on published recipes that you forget that you can omit and substitute."
Jeff Smith, The Frugal Gourmet
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Old 06-21-2012, 05:59 AM   #14
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I, too, take pride in the fact that I'm the one everyone in my family calls, and I too, was doing it from a very early age. All my sibs are younger than I, and Mom got sick several times (not to mention the 3 days in hospital that having a baby used to entail). Mom started me off in an electric skillet (so I wouldn't have to deal with flame) and with stuff like spaghetti sauce and chili, fried pork chops and gravy, at a very young age.

I think the most interesting call was when nephew came back from an Afghanistan deployment and wanted to know what to buy to make an Afghan meal for a friend. Huh? I had no idea, but he went through the grocery store describing the dishes (for example, it was already afternoon and he was going to buy dry chick-peas! No! Canned!). One time I was with a friend and she commented on my choice of lettuce. (not criticism, she was just curious about why one was so much more expensive than another). I explained that the lettuce I wasn't buying this time, I have bought before because it is alive and will last for a very long time if you keep the root reservoir wet; it's perfect if you only eat a little bit at a time and wind up throwing away part of a head anyway. So in the long run can be a bargain. The guy stocking the produce department tapped me on the shoulder and said, they should hire you here.

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