Joined 9 months ago. From Chapala, otherMX GroupRank 3 I'm a self proclaimed Expert cook. I have 0 cooking friends My recipes have 0 views with no ratings.
Faster 9 months ago said:
I love most foods. Citron, raisins, tamarind, and a few others I can say I genuinely dislike.
Since I live in Mexico (15 years), I've grown very familiar with their foods, and love most of them. If someone has questions about Mexican food, I'll try to answer it - and if I don't know, I won't pretend I do.
I'm a very fine cook. Since I'm profoundly disabled, I can only spend about 5 minutes on my feet at a time before the pain gets excruciating, which makes cooking kind of - difficult. But I've developed some shortcuts and ways of cooking that require a LOT less time in the kitchen. Be glad to e-mail people who want to share such ideas with me or hear mine.
I love that "self-proclaimed expert cook" above! It sounds almost like an insult! A chef I'm not - don't have the schooling. But 50-some years has made me expert in a multitude of ways, especially regarding the foods I like best. I've always had an intense interest in foods and cooking, and have read extensively, not to mention practiced - even experimented - extensively. And people usually love what I cook.
I've toyed around with the idea of a cookbook of my own, which I'd call "Seat-of-the-pants" cooking, because it would be teaching how to cook without leaning on a recipe every minute, as well as how to diddle around with a recipe to add your own touches, or even revise it to something similar, but better (in your opinion). I've had a lot of experience with that, and my book would be more instructional than just a bunch of recipes. I'd add commentaries lavishly, to help people avoid pitfalls I know of, do something in a unique or better way, etc. And it would include a lot of the "why" of many preparation methods.
Cooking is a kind of art, but it's also necessary to know how food functions in recipes, how it acts, tastes, etc. I've always been a frustrated teacher, and am good at it, too, because people have often come to me to learn things. I thoroughly enjoy sharing knowledge, especially when I learn that it has really HELPED someone.
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Faster 9 months ago said:
I love most foods. Citron, raisins, tamarind, and a few others I can say I genuinely dislike.
Since I live in Mexico (15 years), I've grown very familiar with their foods, and love most of them. If someone has questions about Mexican food, I'll try to answer it - and if I don't know, I won't pretend I do.
I'm a very fine cook. Since I'm profoundly disabled, I can only spend about 5 minutes on my feet at a time before the pain gets excruciating, which makes cooking kind of - difficult. But I've developed some shortcuts and ways of cooking that require a LOT less time in the kitchen. Be glad to e-mail people who want to share such ideas with me or hear mine.
I love that "self-proclaimed expert cook" above! It sounds almost like an insult! A chef I'm not - don't have the schooling. But 50-some years has made me expert in a multitude of ways, especially regarding the foods I like best. I've always had an intense interest in foods and cooking, and have read extensively, not to mention practiced - even experimented - extensively. And people usually love what I cook.
I've toyed around with the idea of a cookbook of my own, which I'd call "Seat-of-the-pants" cooking, because it would be teaching how to cook without leaning on a recipe every minute, as well as how to diddle around with a recipe to add your own touches, or even revise it to something similar, but better (in your opinion). I've had a lot of experience with that, and my book would be more instructional than just a bunch of recipes. I'd add commentaries lavishly, to help people avoid pitfalls I know of, do something in a unique or better way, etc. And it would include a lot of the "why" of many preparation methods.
Cooking is a kind of art, but it's also necessary to know how food functions in recipes, how it acts, tastes, etc. I've always been a frustrated teacher, and am good at it, too, because people have often come to me to learn things. I thoroughly enjoy sharing knowledge, especially when I learn that it has really HELPED someone.