i have to say, i am extremely impressed by your knowledge of cooking, it really fascinates me. i wish i knew as much. (and i'm not trying to kiss ur butt or something, i'm sincere. haha)
hey, with these recipes you post...do you make them up yourself, or start with a cookbook recipe & make additions/substitutions?
i'm serious, when i get married i'm hiring her as my personal chef! i'm flying her out here adn giving her a place to live! lol
this sounds soooo yummy!!!!
Wahoo! I'll be there.
I think it's mainly that everyone in my family are really good cooks. My mom, my dad, grandparents -- they all love cooking and are very creative. My dad taught me the basics of cooking, like how to roast a perfect pork loin, how to sear and how not to burn your butter.
I have tons of cookbooks that I reference, and I'd probably say that I combine a recipes from all of them to form what I make. Plus I get a bunch of cooking magazines and I pay close attention when I go out to eat, trying to copy new recipes. And I have a couple really old cookbooks, like from the '20s, that have interesting techniques and flavor combos that are both timeless and creative. It's all a rich tapestry.
There are a few types of cooking that I'm not comfortable with, though. I can't make good chinese and I don't like middle-eastern/Indian food. I made Donovan couscous with chicken in a turmeric glaze once. He loved it, but I hated it. I had to follow the recipe exactly because I'm unfamiliar with what those spices taste like, so I couldn't put in any extra flare. Maybe that has something to do with it too - I know the background flavors in all the spices I use. Like you can smell the sage, raspberries, pepper or cedar in a good wine, you can decipher what spices taste like and match them perfectly with other flavors.
cough cough**suckup**cough Cough HACK!!!!
oh please... for all you losers know shes got like... www.cooking.com up and cutting and pasting... sheesh... you noobs.
you are a homosexual.