Sunny 6 months, 2 weeks ago said:
Hi - thanks for being my cooking buddy.

Borius 6 months, 2 weeks 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

Dancegypsy67 6 months, 2 weeks ago said:
I'm looking forward to trying the Braised Pork, YUM! Welcome to the Group!

Thething 6 months, 2 weeks 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.