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Old 02-20-2008, 10:27 PM   #1
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Join Date: Feb 2008
Location: Canada
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Hello all

Hello everyone, my name is Nick. I'm currently in university going for my 3rd year for a specialist in biology and minor in chemistry (mainly organic chemistry).

I'm not a very good cook, in fact, I'm pretty pathetic. My family and cousin are great cooks but I'm not blessed with that talent. I'm great at sciences but fail at cooking.

What I am good at, is making desserts and grilling stuff on a barbeque. I have never worked in a restaurant, and I learn cooking from watching stuff on TV and reading cook books.

Whenever I cook, there's always too much or too little food for the meals. Also, it takes me a lot longer than it would take most people (i.e. several hours). I set everything up that I need but am always worried that I'll burn something and sometimes do. Usually, the meals are edible but not always fantastic. If I try to go fancier, they turn out a horrible mess.

I'm much better with desserts though, so I can make them very nicely but you cant eat all desserts all the time .

I guess what I came here looking for is to have insight into cooking. Pretty much any style, any meal, any techniques, etc... .

I'm not planning to become a cook or chef (whatever the difference is if there is any) but I just want to cook a meal for myself and maybe for others aside from desserts and being edible. Those 2 things don't always happen.

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Old 02-20-2008, 10:35 PM   #2
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Hi Nick, is good to have you with us here on DC.
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Old 02-20-2008, 11:23 PM   #3
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Hang in there Nick you will catch on. I cooked all of my life and still learn new thing all most every day
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Old 02-21-2008, 04:56 AM   #4
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Welcome to DC!! Choose recipes with minimal ingredients and minimal steps as a starting point and park the scientific brain when you are cooking. Let your senses guide you more. Learn the flavours of things and what are complimentary to each other and you will be breaking down recipes very quickly into the various components and then it is only a case of mixing and matching the tastes and textures. Well pretty much. As a suggestion, start learning how to cook your most favourite basic dish. You know what that should taste like and what it should look like so at least have some guidelines to work to. Then you just need to pick a recipe. Think along the lines of chilli or shepherd's pie or spaghetti bolognaise. That sort of thing.
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Old 02-21-2008, 08:57 PM   #5
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Fire from Inferno

Hello Inferno, You can over analyze and under concentrate. Start simple as advised - in doing something new from my very novice cooking experience I go into a semi trance of concentration. No distracting TV, radio, etc. Concentrate to the point of total recall what you have done and then set down good notes with the recipe. Adjust from there. My dear friend, if you can cook up a chemical formula in the lab you sure can do it in the kitchen. Enjoy!
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Old 02-21-2008, 11:34 PM   #6
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Quote:
Originally Posted by David Cottrell View Post
Hello Inferno, You can over analyze and under concentrate. Start simple as advised - in doing something new from my very novice cooking experience I go into a semi trance of concentration. No distracting TV, radio, etc. Concentrate to the point of total recall what you have done and then set down good notes with the recipe. Adjust from there. My dear friend, if you can cook up a chemical formula in the lab you sure can do it in the kitchen. Enjoy!
Well, that does make quite a bit of sense. I'll try that. Usually, I have music or the TV going but I can try it in silence. One of the differences between making a chemical compound and a meal, is that the chemical compound is inedible, while the meal is edible (although some times both are inedible...).
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Old 02-21-2008, 11:51 PM   #7
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Hey Nick I'm pretty new here too, but everybody is gentle :P Hope you enjoy your stay
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Old 02-22-2008, 11:01 PM   #8
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Hi Nick, welcome to DC.
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Old 02-22-2008, 11:03 PM   #9
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Hello and welcome to DC!
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