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Old 10-07-2019, 11:06 PM   #1
Assistant Cook
Join Date: Oct 2019
Location: Colorado Springs, CO, USA
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Crashing Through the Discuss Cooking Ceiling and Landing in the Building

Heyo! I'm a guy who's been cooking for about 11 years. Not professionally, but the stuff I make is generally well-received. Does that make me an amateur, or have I arrived at mediocre?

Great to be here! I have dozens of cooking related questions I've had floating around in my head forever, and this looks like just the right place to be for that! Thanks for reading!


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Old 10-08-2019, 01:12 AM   #2
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“Bad men need nothing more to compass their ends, than that good men should look on and do nothing.” John Stuart Mill, 1867.
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Old 10-08-2019, 01:39 AM   #3
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Welcome to Discuss Cooking. I would say you are an amateur. From Wiktionary:

"A person attached to a particular pursuit, study, or science as to music or painting; especially one who cultivates any study or art, from taste or attachment, without pursuing it professionally."

And in French, it means a lover of something.
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
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Old 10-08-2019, 05:55 AM   #4
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Emeralds are real Gems! C. caninus and C. batesii.
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Old 10-08-2019, 06:01 AM   #5
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Welcome to DC!

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Old 10-08-2019, 07:55 AM   #6
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Location: Montreal
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Welcome to DC, WhatDoesItTasteLike!

Well, your first question has been answered, next?
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
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Old 10-08-2019, 08:45 AM   #7
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Welcome to Discuss Cooking
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
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Old 10-08-2019, 09:39 AM   #8
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Location: Massachusetts
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Welcome to DC. You're going to have to pay to fix the ceiling.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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Old 10-08-2019, 10:20 AM   #9
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Location: Woodbury, NJ
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Welcome to the forum!
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Old 10-08-2019, 12:26 PM   #10
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There is freedom within, there is freedom without
Try to catch the deluge in a paper cup
There's a battle ahead, many battles are lost
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Old 10-15-2019, 04:09 AM   #11
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Location: USA,Michigan
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You need to be more specific, as fifferent rrgions of Italy serve different kind of meals. Even the prefered pasta shapes, proteins, seaoningss, and vegatbles vary from one area to another. Some areas use very few tomatoes, while others are famous for their toato sauses. The sauages in Northern Italy differ from those found in Souther regions. And then, there are Sicilian recipes. What kind of Italin foods are you interested in? What kind of fat do you want to use? Is it olive oil, pork fat, chicken fat, duck fat? Are you looking for soups,stews,or braised protiens, or are you wanting cheese dishes, or maybe a great ragu, or even salad? So you need to let us know what you want to make.

Seeeeeya; Chief Longwind of the North

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