Cooks/Bakers?

Eric,
You got me thinking about the etymology of shortbread so I went to Wikipedia:

Shortbread is so named because of its crumbly texture (from an old meaning of the word short). The cause of this texture is its high fat content, provided by the butter. The related word "shortening" refers to any fat that may be added to produce a short (crumbly) texture.

Hmmm-- $450 per head cooking classes, gives me an idea.
 
Is grilling considered cooking? If so, them I'm a gourmet. I like to cook on a grill, and am getting pretty good with pork and chicken, cooked over indirect heat. My specialty, I guess.

Robin
 
I cook everyday (French and Morrocan food); I don't bake.
Best food, AFAIC: Lebanese, Morrocan, Italian, Spanish ... and French (It just means that I like Mediterranean food + Indian food). French food is not always "saucy", Magus ... at least if you mean with a lot of sauce :D
Food from Southern France (from Bordeaux to Auvergne), just yummy ... you can hardly beat that. But I hate "nouvelle cuisine", French stews ... etc :eek:
 
Not French. It's all stolen, overrated, and horribly saucy. French "cuisine" is about masking the food...
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If all you've eaten is food that fits that description, then you've never eaten good French food.

I think the world's best restaurant cities would be New York and Los Angeles, and possibly San Francisco, because they don't really concentrate on one distinctive cuisine (as do the best restaurants in Paris, Rome, Hong Kong or Tokyo) but serve a wide variety of cuisines at a very high level. IMHO
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Bangkok is the best food city I've been to - you can get the best of just about everything there, at prices I can afford. I haven't eaten in New York (I've only passed through the airports there) or LA, but I have spent time in San Francisco and, to be honest, I didn't think it was a great food city. Good, yes, but not great.
 
Hi,

I used to be a professional chef. Later on I studied food technology and am now working in the industry as a sauce Technologist.
This job nicely combines taste and technology.

Cheers,

Michiel Fokkema
 
Sauce Technology, that sounds much more relaxed than being a chef, no insane hours, no leading men into battle, I guess the chemistry would do me in though.
 
Marc-A. said:
I cook everyday (French and Morrocan food); I don't bake.
Best food, AFAIC: Lebanese, Morrocan, Italian, Spanish ... and French (It just means that I like Mediterranean food + Indian food). French food is not always "saucy", Magus ... at least if you mean with a lot of sauce :D
Food from Southern France (from Bordeaux to Auvergne), just yummy ... you can hardly beat that. But I hate "nouvelle cuisine", French stews ... etc :eek:
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totally agree!! mediterranean food....mmmmmh (i have to try some indian food..)

I cook everyday too..some spanish typical foods and specifically typical food from Navarra...you have to try it!! all kind of vegetables, from asparragus to piquillo peppers & excallent meat..mmmh
Of couse, catalan dishes too but some ingredients (butifarra!!) are difficult to find here in pamplona!

And i love italian dishes..specially pesto sauce,that i prepare every week;)

bon appétit!
 
I like to cook too! Since I have been retired I do a lot of it! There are plenty of recipes around on the internet and in books. Making some good soup in the winter time is a pleasureable thing to do and so tasty. I also like to grill, chops, steaks, ribs, chicken and shrimp. I have cooked fish on the grill, good salmon, and liked the way it turned out.

I guess I just like food and like to try other cultures offerings. I've eaten in lots of countries and found something about all of their food that I liked. Turkish food is among my favorites as well as German and Italian cusine. I have been to Saudi and Kuwait and find their food excellent as well. It's a wonder that I don't weigh more than 175 pounds liking good tasting food the way I do.

Tom
 
steamer said:
Sauce Technology, that sounds much more relaxed than being a chef, no insane hours, no leading men into battle, I guess the chemistry would do me in though.
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Absolutely!
There is nothing romantic about being a chef. Hard labour, long hours, low pay if any at all.
A lot of chefs I know would do anything to get out of the kitchen. The industry is one of the better places to go then.
I do however take on catering work now and then. Just for the fun of it.

Cheers,

Michiel Fokkema
 
Any southwestern American food, from Tex-Mex, Indian Tacos and fried bread, mesquite smoked anything, peppers, peppers, peppers, did I say peppers?
Food can be hot as anything you can stand, just this side of Tai food, to mild and sweet. Chili any one?
 
I've cooked profesionaly, the first place I worked 5pm-1am at a Bar/Grill, When we where done we would normally end up spending a fair chunk of the days sallary at the bar and and i often would get home at 4-5am.
The second place I worked had totally mad lunch rushes, would go from dead to a total "white out" in 5 min.
Its a crazy lifestyle and a hard way to make not much.
 
I like stir fries and use the technique of caramelizing sugars in the sauces that I add towards the end, by cooking at high heat. (sweet/spicy-hot: yum!)
 
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I've seen that too, but I plan on cooking 'til I wear out. I have had lots of other jobs along the way but they were all ultimately just that: jobs. And mostly boring. Some excruciatingly so.

I make OK money but I'm not in this to get rich. As I mentioned, a well working kitchen makes me think of dance. And I love knowing that I made folks just a little happier than they were before I fed them.

My short idleness is just about over--Wednesday next I start my new job--and I'm damn happy to have a new kitchen to learn.
Rob
Michiel Fokkema said:
Absolutely!
There is nothing romantic about being a chef. Hard labour, long hours, low pay if any at all.
A lot of chefs I know would do anything to get out of the kitchen. The industry is one of the better places to go then.
I do however take on catering work now and then. Just for the fun of it.
Cheers,
Michiel Fokkema
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