Just joined and this is my first post.
I'm glad I found this place, and I hope to pick up some pointers as well as menu ideas from the folks here, and perhaps pass on a few that I've learned over the years.
About me briefly:
My mom got me started cooking when I was a pretty young kid. As I recall, she started me off with oatmeal. And not the quick microwave stuff, either, which didn't exist back then. It came out of the big tube. By the time I was in my teens I already knew my way around a kitchen, and by my late teens I was working in restaurants as a cook -- hamburgers, pizzas, sandwiches, etc.
Over the years, I've done just about everything there is to do in a restaurant, from bussing tables to managing a small chain of pizza parlors. But even though I consider myself to be a good cook with a fair amount of experience, when my wife comes into the kitchen, I just get out of the way. And often take notes. She's worked as a chef most of her life, and has even been to a cooking school. And even though she's ethnic Chinese from Taiwan, she can cook anything. Mexican, French, Italian, Cajun, Chinese (of course) -- you name it. But I got her beat when it comes to Texas-style low-and-slow barbecue. She just don't get the low-and-slow part.
I joined mostly just because I enjoy cooking, but also because I'm always looking for tips and interesting menu selection for low-carb cooking, which can often get kind of boring after a while.
Okay, well, time to go explore the site.