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Old 04-20-2006, 04:47 PM   #1
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Join Date: Apr 2006
Location: Union City Michigan next to a Nudist Resort
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Question New from Michigan

Hey Y'all

This is great I just hope I can help.
If anyone knows about cooking contests I can enter please let me know.
I would like to be on the next foodnetwork star someday and need the contest experience. Presently my expertice is in baking, concentrating on Cheesecakes.
I am now learning to cook Vegan.

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Old 04-20-2006, 05:19 PM   #2
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Welcome to the family, Diane!
Soooooooo...wanna share some tricks on baking the perfect cheesecake?
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Old 04-20-2006, 09:33 PM   #3
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Welcome Aboard!
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Old 04-20-2006, 11:27 PM   #4
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welcome diane,

do you always give your neighbors 2 cheesecakes when you visit them, just so you can concentrate on what you're saying?
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Old 04-21-2006, 12:19 AM   #5
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Question

it is great to hear from all of you chefs.
I wanted to go to a culinairy school but when I found out how much it was I couldn't.
I still want myown restaurant though and I would LOVE the oppertunity to work as chef's apprentice. But no luck on that either. I will have to be content to do as I am and hope to be the Next Foodnetwork Star someday.

I am willing to share my tricks with anyone, but where do I post them and read other people's tricks?
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Old 04-21-2006, 12:32 AM   #6
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what kind of tricks do you mean diane?

if you look at the main page, you will see how the site is broken down into categories. it's very well organized, imo.

if you are talking cheese cakes, then go to the "desserts, sweets, and baking" category, "cakes" subcategory, and post away.

if it is a more general tip or technique for various types of cooking, then go to the "terms and techniques" category.
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Old 04-21-2006, 09:17 AM   #7
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Welcome Diane! Whats your favorite cheesecake to make? Whats your most unusual?
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Old 04-21-2006, 10:11 AM   #8
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Welcome to the site!
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Old 04-21-2006, 11:32 AM   #9
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Dianne; You and I are going to have to bounce ideas off of each other. I love baking cheesecakes and have considerable experience with a few varieties. I've also learned a valuable lesson or two about how to salvage a recipe, and how different techniques alter the product, sometimes for the better, and sometimes for the worst.

Welcome. People here love talking, are extraordinarily freindly, and are fairly knowledgeble about food preperation. We have folks from many nations and parts of the world, and with many levels of experience. You're gonna like it here.

Seeeeeeya; Goodweed of the North
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Old 04-21-2006, 05:02 PM   #10
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what Goodweed said (except I always say Bienvenue, too.) GW is a good person to bounce ideas off of. He's always thinking up some new twist.
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