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Old 09-10-2008, 01:06 PM   #11
Master Chef
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,970
I love DC. I'm an experienced cook who rarely uses recipes, but love opportunities to discuss food and cooking. A few times in my life I've actually had grocery store employees tell me that the store should hire me (advising young people on what to buy and how to cook it!). This forum lets me throw out ideas and receive ideas that aren't cook-book recipes. My sisters and even Mom (great cook, by the way), and now neices and nephews call me when there is a food question. But the real biggie to me is how lovely everyone is to me and to each other. I've received food in the mail from those who can shop in big-city places where I cannot. I feel like everyone is in my dining room, and that is in a good way. Good vibes to all of you!

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Old 09-10-2008, 02:25 PM   #12
Master Chef
Join Date: Jan 2006
Location: Texas
Posts: 5,296
Here here!!!! I'm with ya Adillo and offer my thanks and gratitude. I like discussing cooking and everything else in life!

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Old 09-10-2008, 05:54 PM   #13
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Join Date: Aug 2007
Location: Augusta, Ga
Posts: 721
I found this site by accident searching for a copy-cat recipe. Never looked back since. I'm not quite as active as I was when I first joined as far as posting, but not a day goes by where I don't stop by.
If you ate pasta and antipasto, would you still be hungry? ~Author Unknown
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Old 09-10-2008, 07:30 PM   #14
Executive Chef
Join Date: Aug 2004
Location: Raton,NM, USA
Posts: 4,572
I started at the Foodtv network forum until a troll came in and caused it to shut down as the admins ther just did not want to deal with it. I then migrated to DC with a lot of other folks. I absolutely adore this place I am considered a professional on the cooking world and yet I have learned so much more as one can never learn all that can be learned even when you think you know it all. Also this is the nicest bunch of people I have ever met I only do this forum it's all I need. This group of people of long time members and new seem to have a genuine caring for each other. I have noticed a lot of new members and want to wish you all a big welcome. It truly is a great big family here and it also seems we are the biggest pet lovers on the planet as well.
I love when a member here is comfortable enough to private message me so they can unload their burdens and maybe get a good piece of advice as I also sometimes do the same to others. I wish we all could live in the same area imagine the fun times and yet we seem to to do a good job right here. And of course a great big THANK YOU to the admins for the great job they do to keep some of us in check. I probably should have been banned a couple of times for some things I said but fortunatly they gave me another chance because I WOULD JUST DIE IF I COULD NOT BE HERE ON DC. Thank you all for being here.
"It's so beautifully arranged on the plate - you know someone's fingers have been all over it." - Julia Child
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Old 09-10-2008, 09:16 PM   #15
Master Chef
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Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,363
I too migrated over from the Food-TV site shutdown. I was invited in and have never looked back. I love to teach what I know about cooking, and share the knowledge and skills learned over the last thirty + years of teaching myself all that I could. I love learning new things from others, who help me expand those skills still further. I am a skilled amature, and probably rank somewhere in the middle of the class as far as expertise goes. But even with that, as was stated before, to be middle of the pack means that you have learned a whole bunch, but still have a lot to learn.

I also love the freindship and genuinely caring attitude of the DC members, and have made some very special friends on this site. And the mods not only do a terrific job of moderating, by also are pretty knowledgable about cooking as well.

I'm not here every day, but am most days. But I am a busy guy, with many irons in the fire. I have a couple of novels to complete, another two that I am proofreading before trying to get them published, plus the home responsibilities, and the job. And you know that there has to be some time in there for a fishing trip or two, and for creating new recipes, or learning to make some classic dish that I've never made before. In other words, there's life to contend with.

And I don't here oten enough from some of my online buds here, hint, hint.

Seeeeeya; Goodweed of the North
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
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Old 09-11-2008, 04:35 AM   #16
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Join Date: Aug 2008
Location: England
Posts: 413
Agreed, I've learnt to cook some great stuff here!
Lynd has too many handbags
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Old 09-11-2008, 04:44 AM   #17
Master Chef
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,970
I, too, migrated from the TV station web site. But they were allowing too many people who were nasty, and I think it wasn't commercial enough. I will go weeks when I read and write often, then go weeks when I do not. But someone is always here for me when I have a food (and sometimes personal) question.
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Old 09-12-2008, 04:39 AM   #18
Executive Chef
Join Date: Oct 2007
Location: Perth, Western Australia
Posts: 3,270
When I first joined, I was very eager to get into all the food issues and discussions but now as my time on the net is quite limited, I focus on the community aspect of DC. I think that is DC's best point. There are so many nice people here that even when you are too busy to be on the net, you still want to just check in and see what your buddies, confidentes, and fellow-foodies are doing. I keep more up to date with DC-ers than I do with the people in the city that I live!!! When you make a friend on DC, you really feel like you have a friend, even if we may never meet.

Too many restaurants, not enough time...
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