Hello there, I am Mike, from Canada.
I Recently signed up on this forum because I like to talk about cooking! (And love to cook obviously).
I'm 31 years old, and looking back I feel like I wasted a lot of time, money and empty nutrition, throughout my 20s on fast food and restaurant food and processed/prepackaged food and have recently challenged myself to fill my shopping basket with more raw ingredients and less prepared items and combine that with modern tools and information (i.e. the internet), and some old world techniques that I've picked up along the way in order to make a better way of life for myself; where less of my food budget is going towards fast food marketing executives and more of it towards local producers and where I know exactly what I am putting into my body.
I'm not strictly into organics or anything like that, but definitely not against buying organic ingredients when they are on sale.
I've actually worked one place or another in the logistical end of the food industry for the majority of my adult life, so I pretty much see all the spoilage, waste, and unnecessary packaging that is destined for landfills on a daily basis.
I love talking about food and cooking in general, but would especially love to connect with like-minded people (or unlike minded) and compare notes. I write this with 3 stock pots going on my stove right now! (Love making soups and stews, and would love to refine my techniques).
My best kitchen strength I feel is that I am good at working with meat, probably because I'm a nerd and there's a lot of science involved in meat preparation.
My kitchen kryptonite would probably be baking. While I can make simple quick breads and layer cake, I seem to lack the patience and finesse to make anything that is a real feast for the eyes, life a nice fluffy meringue or a nice airy mousse.
I Recently signed up on this forum because I like to talk about cooking! (And love to cook obviously).
I'm 31 years old, and looking back I feel like I wasted a lot of time, money and empty nutrition, throughout my 20s on fast food and restaurant food and processed/prepackaged food and have recently challenged myself to fill my shopping basket with more raw ingredients and less prepared items and combine that with modern tools and information (i.e. the internet), and some old world techniques that I've picked up along the way in order to make a better way of life for myself; where less of my food budget is going towards fast food marketing executives and more of it towards local producers and where I know exactly what I am putting into my body.
I'm not strictly into organics or anything like that, but definitely not against buying organic ingredients when they are on sale.
I've actually worked one place or another in the logistical end of the food industry for the majority of my adult life, so I pretty much see all the spoilage, waste, and unnecessary packaging that is destined for landfills on a daily basis.
I love talking about food and cooking in general, but would especially love to connect with like-minded people (or unlike minded) and compare notes. I write this with 3 stock pots going on my stove right now! (Love making soups and stews, and would love to refine my techniques).
My best kitchen strength I feel is that I am good at working with meat, probably because I'm a nerd and there's a lot of science involved in meat preparation.
My kitchen kryptonite would probably be baking. While I can make simple quick breads and layer cake, I seem to lack the patience and finesse to make anything that is a real feast for the eyes, life a nice fluffy meringue or a nice airy mousse.
Welcome to DC 
