Hello from a new cook
- Thread starter imbrod
- Start date
The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
salt and pepper
Executive Chef
Welcome to DC, lots of good cooks to help you along..........
Andy M.
Certified Pretend Chef
Welcome to DC.
CWS4322
Chef Extraordinaire
Welcome to DC. We all had to start sometime. None of us came out of the womb knowing how to cook. It is an adventure that lasts a lifetime.
Josie1945
Head Chef
Hi Imbrod
Welcome to DC.
Josie
Welcome to DC.
Josie
Caslon
Executive Chef
Hello,
I'm not just n00b in this forum, I'm also n00b in a kitchen
Are you sure you're not a "newb"? Sorry, but if you're a "noob", I'm not sure there's much we can do to help you.
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carmina
Assistant Cook
hello for all
I am a new writer in this forum
I am a new writer in this forum
Souschef
Sous Chef
Welcome to both of you. We all had to start somewhere. There is a book called "Joy of Cooking" which a great place to start
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carmina
Assistant Cook
salt ahd pepper
thanck you very much
thanck you very much
JoAnn L.
Master Chef
Welcome to DC.
Hi from another newbie. I bet I've messed up more stuff than you! 
It's so fun, though, when you try something and get it right!! I once thought that if you wanted good food, you had to eat out. Now, I'm all, "Look at me! This is better than any I've had before!" Well, sometimes.
I am currently trying to get the hang of hash browns. They're either underdone or a giant, fused clump and never much good. Edible, just not good.
What are you working on? Anything special?
It's so fun, though, when you try something and get it right!! I once thought that if you wanted good food, you had to eat out. Now, I'm all, "Look at me! This is better than any I've had before!"
Well, sometimes. I am currently trying to get the hang of hash browns. They're either underdone or a giant, fused clump and never much good. Edible, just not good.
What are you working on? Anything special?
Addie
Chef Extraordinaire
Hi from another newbie. I bet I've messed up more stuff than you!
It's so fun, though, when you try something and get it right!! I once thought that if you wanted good food, you had to eat out. Now, I'm all, "Look at me! This is better than any I've had before!"
I am currently trying to get the hang of hash browns. They're either underdone or a giant, fused clump and never much good. Edible, just not good.
What are you working on? Anything special?
Welcome to DC. Hash browns are easy. Just take a look. The secret is once they are on the heat, leave them be until they are brown and crispy. And make sure they are salted enough.
http://www.discusscooking.com/forums/f32/how-to-make-great-hash-browns-88009.html
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Thank you! Lots of good ideas there!! You really are anWelcome to DC. Hash browns are easy. Just take a look. The secret is once they are on the heat, leave them be until they are brown and crispy. And make sure they are salted enough.
http://www.discusscooking.com/forums/f32/how-to-make-great-hash-browns-88009.html
See, OP? They know EVERYTHING here. Sometimes I just sit and read and read...thinking, "He's much better than me. I can't do that yet," and "Oh, excellent idea!" I take notes, etc.
