Recipe sources & approaches - a new member's viewpoint

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Chef Extraordinaire
Jan 2, 2011
Rural Ottawa, Ontario
Wow, you folks really are quite interesting with your approaches/ways of doing things. Every person who enjoys being in the kitchen & participating in preparing meals, should join this forum !
When I went to graduate school in New Brunswick, I was used to eating cheap Mexican food in MN. What? No flour tortillas? No salsa? Well, I knew how to make lefse and spaghetti sauce. It wasn't too much of a stretch to learn how to make flour tortillas and salsa. From there, I just figured out I could make almost everything from scratch if I applied my mind to it. That was in 1985.
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