TheNoodleIncident
Senior Cook
hey people - this is actually my second post, and i did a brief into there, but i wanted to make it official
anyway, im a home chef who loves to cook, and am pretty decent at it....im relatively young (26), and only recently got my own place, so i havent had as much time to experiment and "practice" as some others on this board.....i tend cook by my instincts, using recipes only as a guide, but am not afraid to look up or ask questions when needed (hence, joining this forum)....i love to learn techniques and principals of cooking, as opposed to recipes, because a recipe can only take you so far, while learning the skills can be applied in so many different ways (one of the reasons my favorite show is Good Eats)...if i ever won the lottery, i would quit my job and go to culinary school just to learn, but never actually work as a chef (not in a restaurant, at least)
im also a bit of a budding knife nut (i see a few familiar names from the knife sites i like) - really appreciate using well maintained blades....i picked out a few Shuns as wedding gifts, and am in the process of rounding out my collection with some basic sharpening supplies...though im not naive enough to think that these are the absolute best knives in the world, i dont have tons of $ to throw around buying more, and these are better than 99.9% of what most non-pros use (and maybe even better than alot of pros, from what i hear)...and i LIKE em!
anyway, i like to think i know alot and have plenty to contribute to the forum, but ill also have plenty of questions
mike
PS - just saw this is also the birthday section - well, mine was a few days ago...just fishing for birthday wishes haha
anyway, im a home chef who loves to cook, and am pretty decent at it....im relatively young (26), and only recently got my own place, so i havent had as much time to experiment and "practice" as some others on this board.....i tend cook by my instincts, using recipes only as a guide, but am not afraid to look up or ask questions when needed (hence, joining this forum)....i love to learn techniques and principals of cooking, as opposed to recipes, because a recipe can only take you so far, while learning the skills can be applied in so many different ways (one of the reasons my favorite show is Good Eats)...if i ever won the lottery, i would quit my job and go to culinary school just to learn, but never actually work as a chef (not in a restaurant, at least)
im also a bit of a budding knife nut (i see a few familiar names from the knife sites i like) - really appreciate using well maintained blades....i picked out a few Shuns as wedding gifts, and am in the process of rounding out my collection with some basic sharpening supplies...though im not naive enough to think that these are the absolute best knives in the world, i dont have tons of $ to throw around buying more, and these are better than 99.9% of what most non-pros use (and maybe even better than alot of pros, from what i hear)...and i LIKE em!
anyway, i like to think i know alot and have plenty to contribute to the forum, but ill also have plenty of questions
mike
PS - just saw this is also the birthday section - well, mine was a few days ago...just fishing for birthday wishes haha