Thewhtnight
Assistant Cook
- Joined
- Feb 3, 2007
- Messages
- 4
Okee, new guy here. Man, there is a lot to this site. I will try to be of use here, but it appears that the depth of this site will be outta my league, so I imagine I will be using it mostly for research.
Brief history (for those who wish):
No formal cooking training aside from Line Cook at Flying J. Before and after that I have numerous hours doing home cooking, namely souther based recipies (YOU DON'T PUT SUGAR IN CORNBREAD!!!) and have been known to rant passionately about grease drippings.
I hope to gain a versitile skill in being able to make good down home food, or great quality hard to pronounce dishes in the future, and would like to end up in school, CIA would be heaven - I understand that Johnson & Whales is pretty decent too, someday when time and money permits. In the mean time I just go on instincts, whim, and a lack of measurement because I cook to taste.
-In reading over this I wonder if I have made a bad start for myself? Also, I'm gonna do some quick searching, but if someone could point out a thread for kitchen texts (cookbooks, ref. guides, etc.) I have the gold standard, what I call my bible, to share with the forum. Thanks.
Brief history (for those who wish):
No formal cooking training aside from Line Cook at Flying J. Before and after that I have numerous hours doing home cooking, namely souther based recipies (YOU DON'T PUT SUGAR IN CORNBREAD!!!) and have been known to rant passionately about grease drippings.
I hope to gain a versitile skill in being able to make good down home food, or great quality hard to pronounce dishes in the future, and would like to end up in school, CIA would be heaven - I understand that Johnson & Whales is pretty decent too, someday when time and money permits. In the mean time I just go on instincts, whim, and a lack of measurement because I cook to taste.
-In reading over this I wonder if I have made a bad start for myself? Also, I'm gonna do some quick searching, but if someone could point out a thread for kitchen texts (cookbooks, ref. guides, etc.) I have the gold standard, what I call my bible, to share with the forum. Thanks.
