Thething's Page

Foodies /

Joined 1 year, 11 months ago.

From Detroit, MI US

GroupRank 4

I'm a self proclaimed Intermediate cook.

I have 10 cooking friends

My recipes have 670 views with a 5 average.

Currently lovin' Bacon(did I mention that?), braised meats, my aunt's fresh homemade pasta .

Tagline: I'm a My Heart Is In Bologna foodie

See my recipe honors

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About me
Now that I've ended my career of fighting intergalactic villains I've decided I need something new to occupy my time. I've cooked my whole life- my mom never really understood this as, God bless her, she hated the confines of the kitchen, so it wasn't until I was older and worked in restaurants that I got the chance to really learn some cool stuff. I love braised meats(I love winter so I can slow braise something all day, sometimes overnight and not worry about heating up the house a ton) and am an accomplished pizzaiolo. My cooking career was briefly interrupted by the cosmic accident that turned me into a walking pile of orange rocks but now I'm ready to get back to cooking. These huge mitts are surprisingly deft with a knife, and though I don't cook professionally at the moment(I'm in healthcare) I do teach classes for fun and am in the process of possibly opening a restaurant. I volunteer at a community garden in Detroit and I have to say we are putting out some really great produce. There's nothing better than walking home with a handful of fresh Swiss Chard and sauteeing it in some olive oil with garlic and crushed red pepper, minutes after it has left the ground- I'm drooling thinking about it. All of you Detroiters, look into these gardens, they're 'sprouting' up all over the city and are producing great stuff.

Comment Wall

Sunny 1 year, 10 months ago said:
Hi - thanks for being my cooking buddy.

Leslierose_64 1 year, 11 months ago said:
Welcome!

good thing you're done being one of the fantastics and back into the stove and pots.hehehe... ready for your great ideas and delicious recipes.

happy cooking!

hope you'll enjoy this site.

=)

Borius 1 year, 11 months ago said:
Welcome to the kitchen. There is always room at the table here so pull up a chair, share some stories, friendship, laughter and chow. Mark

Pleclare 1 year, 11 months ago said:
Welcome to our kitchen!

Dancegypsy67 1 year, 11 months ago said:
I'm looking forward to trying the Braised Pork, YUM! Welcome to the Group!

Dandelion 1 year, 11 months ago said:
You sound like my kind of cook. I'll be looking for your recipes. Welcome to our group :)

Thething 1 year, 11 months ago said:
Now that I've ended my career of fighting intergalactic villains I've decided I need something new to occupy my time. I've cooked my whole life- my mom never really understood this as, God bless her, she hated the confines of the kitchen, so it wasn't until I was older and worked in restaurants that I got the chance to really learn some cool stuff. I love braised meats(I love winter so I can slow braise something all day, sometimes overnight and not worry about heating up the house a ton) and am an accomplished pizzaiolo. My cooking career was briefly interrupted by the cosmic accident that turned me into a walking pile of orange rocks but now I'm ready to get back to cooking. These huge mitts are surprisingly deft with a knife, and though I don't cook professionally at the moment(I'm in healthcare) I do teach classes for fun and am in the process of possibly opening a restaurant. I volunteer at a community garden in Detroit and I have to say we are putting out some really great produce. There's nothing better than walking home with a handful of fresh Swiss Chard and sauteeing it in some olive oil with garlic and crushed red pepper, minutes after it has left the ground- I'm drooling thinking about it. All of you Detroiters, look into these gardens, they're 'sprouting' up all over the city and are producing great stuff.