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Old 10-30-2006, 08:23 PM   #1
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Introduction

Hi,
I am know as Cookwithlove. Everythings I do I do it with love. If I can do it, I say can. If I cannot do it, I say cannot, as simply as ABC. I live here in ASIA have been a Professional chefs for many years and know a variety of cuisine except fine dinning which I am trying to catch up with great effort. To be honest my presence here is to learn and share FINE DINNING. I want to be focus otherwise there is no ending. Wherever you may live in this world, in the end of death we are all equal. Le's share and do our best for the human world through cooking.

May everybody live happily.

Cookwithlove

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Old 10-30-2006, 09:54 PM   #2
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Welcome to DC Cookswithlove


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Old 10-30-2006, 10:01 PM   #3
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Welcome to DC!
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Old 10-30-2006, 10:20 PM   #4
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Welcome to DC cookwithlove
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Old 10-30-2006, 11:09 PM   #5
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Welcome to dc and enjoy and have fun.Join in and bring us a good recipe.
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Old 10-31-2006, 12:55 AM   #6
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All Sort of Confits/Japanese Leaf

Thanks Learned Chefs for your note of welcome. Warmest Greeting to you.

I came across all sort of confits when I look around ,recipe of chefs all over you name it. Egg confit,tomato confit,garlic confit, salmon,egg plant and others. My question is what exactly is the history or the creator of this dish?

Another question Can anyone tells me the name of a particular Japanese leaf which I attach with photo used as a cold dish decorative as well as in amuse bouche? Sorry I can't upload the photo i have to downsize to 800 by 600.

Cheers!
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Old 10-31-2006, 03:11 PM   #7
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Welcome. So glad you found us.
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Old 10-31-2006, 05:15 PM   #8
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Hi Joann,
Anythings I can share about Asian cuisine especially chinese cooking I will share what i know. I know most of the chinese chefs are very conservative ingrained in their tradition that there will be no teacher if you teach a student to be smart. The old school of thought.I came from a western cooking background and understand the 2 systems of kitchen management and cooking. Sad to say that sometimes the amount of work plus high level of stress does not commensurate with the salary and Asian employers tend to abuse and they have no idea of welfare of staff unless our western counterpart.

Carring and sharing.

Just my 2 cents worth.
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Old 10-31-2006, 06:33 PM   #9
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Hello Cookwithlove and welcome to DC. I have been told by many friends that Asia is a wonderful place and again welcome.
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Old 10-31-2006, 07:02 PM   #10
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Ciao and welcome to DC!! Great handle and philosophy!! You are so right, just a touch of love (or bucketful of it maybe!!) makes everything better and little more special!!

I have lived in Italy for several years and came to realise the "Italian food" known and interpreted abroad is quite different from the authentic fare. In your opinion, is Chinese cuisine is the same way? Do you see a lot of difference between what you see in those "chinese restaurants" in other countries and what they actually eat everyday in China?

I am yet to see the picture of the Japanese leaves you have mentioned but could it be "shiso"?


This is the first thing comes to my mind.
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