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Old 08-05-2006, 12:49 PM   #11
Sous Chef
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Join Date: Aug 2006
Location: landlocked
Posts: 516
It's a great lifestyle! Right now it is temporary. When I started working here we lived on this houseboat (had been for 2 1/2 years), but the job came with a "residence". For 7 1/2 years we spread out and aquired "stuff" This last winter the Island flooded and we got quite a bit of damage in the house. The owners are going to put in something else for us - but we had to put all of our stuff in storage (what I couldn't cram on the boat).

I'd be happy to share more later, and perhaps pictures!

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Old 08-05-2006, 01:57 PM   #12
Master Chef
Join Date: Jul 2006
Location: Metro New York
Posts: 8,764
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Hi, I'm June. I live in Jersey City, NJ, just across the Hudson from the Greatest City on Earth... with my kitty whose name is Julia Child Kitty. You can see her here She also doubles as my "Office Assistant!"

I'm a native Chicagoan, a Cubs fan, love hot dogs, and have lived in lots of places around the US. I love France. Must've been French in a previous life, but my favorite place to travel to is wherever I'm going next!

I'm a Chef/Consultant, and I write a web site every month, www.feastivals.com I love to travel which is why I set up my Culinary Tours company. Wine is my passion. The more I learn about it, the more there is to learn, and I am voracious!

When I closed my catering company 12 years ago, I had to find another way to make a steady living, so I started temping in NYC, which led to a boring job with lovely people at an insurance company. Thank goodness for my consulting work! I will retire from the insco in August 07, and hope to spend a bunch of time traveling toresearch my 2nd book. You can find the first one here.

My favorite music is Jazz. Real Jazz. Miles Davis, Ray Brown, Joe Williams, Diana Krall-type music. not that stuff they call "smoooooooth."

Favorite food? Bay Scallops from Massachusetts! the sweetest morsels on the planet, and my favorite way to cook them is this: (recipe from "Feastivals Cooks at Home," reprinted by permission)

Scallops Tommy

Scallops are my favorite food, and this is my favorite way to prepare them. The recipe is courtesy of Chef Sulim Tomás -- “Tommy”, when he was chef of the long-gone Half Shell restaurant in Boston. Be careful not to buy watery scallops. The water indicates that they’ve been treated with chemicals to keep them fresh. These chemicals will make them taste like soap suds. Not the flavor you’re looking for.

makes 6 servings

1 1/2 cups thinly sliced white onions
1/2 cup fish stock or 1/4 cup each water and dry white vermouth
2 pounds scallops – Nantucket scallops preferred (if you use the larger sea scallops, slice them in two or three)
1 tablespoon unsalted butter
2 cups sliced mushrooms
1 tablespoon chopped fresh thyme or marjoram (or 1 teaspoon dried)
Sea salt and white pepper to taste
1/4 cup Fino Sherry

1. Poach onions in stock until translucent and soft, but not mushy. Add scallops to the simmering liquid and turn it off. Let the scallops sit in the liquid with the onions until they are cooked. (It's important not to overcook the scallops or they will become rubbery.
2. At the same time, melt the butter in a sauté pan. Sauté the mushrooms in the butter until they are brown.
3. Preheat the broiler. Place the scallops and onions in a shallow ovenproof dish. Top with the mushrooms, fresh herbs, and salt and white pepper to taste. Sprinkle the sherry over. Broil close to the heat source for about 2 or 3 minutes, until browned and bubbly.

Teacher’s Tip: Serve over a pilau of brown and wild rice or saffron fettuccine.

Wine Tip: My favorite wine with this dish is Les Fourchaumes, a Premier Cru Chablis from Domaine Laroche.

Wine is the food that completes the meal.
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Old 08-05-2006, 02:04 PM   #13
Sous Chef
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Join Date: Jul 2006
Location: Caracas, Venezuela
Posts: 655
Ok - this is me.
I sneaked on to here without even introducing myself; too much work at the time and a brain like a chicken, probably.
Clive's the name, cricket's my game - but that was before my knees gave out.I played cricket in England, fast left arm and very evil with the inswinger!
I married a beautiful Venezuelan girl 25 years ago last Monday, and she's still beautiful. I'm an ugly old git, but I can cook up a storm, so she puts up with me.
We've got 3 boys, much to Ida's chagrin: 22, 20 and 17. The second is slightly spastic, as a result of the brain-dead medic who brought him into this world, but is extremely sociable and takes no notice what so ever of his disabilities.
I began life as a musician ( NO!NO! NO! I DIDN'T sing with the Stones, or Jefferson Airplane - it was the London Bach Society and the Oxford Schola Cantorum) specialising in baroque and renaissance a capella music. I'm the only wierdo to be found hammering through the traffic in Caracas with the Monteverdi Vespers playing on my stereo...
No jobs for penniless baritones then, so I learned how to teach EFL. A diploma later and I met my wife...
Caracas, 1981 - teaching English in a Petrol Company. Then I got bored again ( always have been hyperkinetic) so I moved into Human Resources, commonly known as the "Whoarewegoingtoblametoday?" Dept.
In 2001, having been blamed for over 20 years and sporting a 7" thick rhino hide to prove it, I chucked it all in. Since there was no option to becoming a hippy, I had to found my own company, which I did 2 yrs later. " Garam Masala C.A." makes chutneys, hot sauces, jellies, cocktail snacks and Indian Food.
And I'm loving it!

I'm a 96.7% vegetarian, by the way. I eat chicken about once every 6 months, minced beef occasionally, and a shrimp or two from time to time.
I'm the only person I know who will eat ANY vegetable available!

There! You have it all!
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Old 08-05-2006, 05:11 PM   #14
Senior Cook
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Join Date: May 2006
Location: NC
Posts: 141
Joan here otherwise known as southerncooker. Married 27 years. Have two kids, still living at home - 22 son and soon to be 25 daughter. We all love to cook. I collect cookbooks and recipes. I'm a subsitute teacher, daughter is an assistant at school, son works at Lowes Home warehouse in shipping, hubby is a textile designer and consulant. We live in the mountians of NC with 4 cats and two birds in a log house on a hill above my parents.
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Old 08-05-2006, 05:41 PM   #15
Chief Eating Officer
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Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Originally Posted by Harborwitch

I'd be happy to share more later, and perhaps pictures!
I would love to see them!
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
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Old 08-05-2006, 05:43 PM   #16
Chief Eating Officer
GB's Avatar
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Originally Posted by ChefJune

Miles Davis, Diana Krall
You are a woman after my own heart June
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
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Old 08-05-2006, 09:04 PM   #17
Certified Pretend Chef
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Join Date: Sep 2004
Location: Massachusetts
Posts: 41,083
Hi, I'm Andy and I live in Massachusetts about 40 miles northwest of Boston.

I'm a semi-retired financial type living in a townhouse condo with my S.O., Suzanne. She is the perfect woman because she eats my cooking and keeps coming back for more!

I'm Grampy Andy to her 4 grandchildren and we have a lot of fun with them. They live too far away in Florida.

I have two terrific daughters living in MA. The older one will be delivering my first grandchild in November. I eagerly await the opportunity to teach him how to cook. Bought him his first Red Sox outfit today!

I enjoy cooking comfort foods. I'd like to do more smoking but am limited by my surroundings.

To paraphrase Rene Descartes, "I cook, therefore I eat!" Leading to a constant hate/hate relationship with my bathroom scale. (I know, that's shooting the messenger)
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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Old 08-05-2006, 10:38 PM   #18
Executive Chef
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Join Date: Jun 2005
Location: Native New Mexican, now live in Bellingham, WA
Posts: 3,859
Originally Posted by Chef_Jen
pssttt im Chef Jen howeverJune and I get confused all the time lol
oops! Sorry Chefs Jen & June! Ya know, I almost double checked but thought I had it right! To add to the confusion, you both joined dc about the same time. Oh well.
"There are only two lasting bequests we can hope to give our children. One of these is roots, the other, wings." http://aidancallum.blogspot.com/
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Old 08-05-2006, 11:19 PM   #19
Chef Extraordinaire
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Join Date: Sep 2004
Location: california
Posts: 21,373
HI I'm cj (kadesma)
married 44 years DH is a self employed pharmacist now partially retired, I'm a retired pharm tech.We have Four kids, 2 boys then 2 girls now 3 grandsons and 3 grandaughters..We live on 8 plus acres in California..I love to cook it's my way of relaxing, I also enjoy painting baby cloths,gardening and my flowers. I have a black doxie named Maggie and now have a red one that was my mom's named Molly, three outside cats...I love the time I spend here on DC and the friends I've made..It's nice seeing all the new faces here..I wish you all the joy and fun as well as fine friends like I've had and made here on DC..Welcome to all of you.

HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
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Old 08-05-2006, 11:27 PM   #20
Chef Extraordinaire
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Join Date: Aug 2004
Location: Cleveland,Ohio USA
Posts: 16,264
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I'm Desiree. I live with my boyfriend also known as the idiot.
We have a 9 year old boy together. We live in North Ridgeville
Ohio which is just west of Cleveland, though we both have lived
in Cleveland the majority of our lives.

I work in the bakery department in a grocery store. I'm the one that
slices the bread, takes cake orders, stuf like that.

We have a yellow lab named Rocky, and 2 female calico cats named
Disney, and Sheba.

Favorite food is steak. And friends call me The Pepsi Queen because it's about all I drink other than milk and kool-aid every now and then.

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