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How many AudiogoNers are amateur chefs?

I know this is WAY off topic, but I am curious as to how many of you folks fancy yourselves as amateur chefs. I ask this as I just completed my first day of culinary school. This is not a school for training pros (we meet on Fridays for the day), but for those folks who want to become better cooks, learning to prepare menus, pairing foods and wines, etc. I still have my full-time profession, so this is for home.
slipknot1
limomangus's avatar
limomangus
1,190 posts
 
Ever since I was a kid watch the Galloping Gourmet I was....eating, cooking ,drinking wine and listening to good music through a good system....
david12
1,454 posts
 

Amature, AMATURE, how dare you! Seriously, I do enjoy cooking, but it's tough if I don't, my wife and mother in law, who lives with us, are diabolical. The latter was a Professor in a catering school and she is just awful. A case of, if you can't do something, then teach it. How does it go on. If you can't teach, then teach teachers.

If you haven't tried it, try baking. Cakes are easy and always a welcome gift if you're invited to someone's house. Some of my favourite recipes are American, I'm English.The other thing is soups. I do love a good soup and if you've got a blender, couldn't be easier.

markpao
519 posts
 
I love to cook. What amazes me most about a lot of folks (I'm talking about going to friends or relatives for dinner or whatever) is that almost everyone overcooks everything. Beef cooked to 180, poultry to over 200, veggies cooked to mush. You cooks know what I'm talking about.
 I grilled some sirloins for my inlaws the other day, nice char on the outside, warm red in the center. They put theirs in the microwave for 15 minutes! Food cooked to the right temp is the ticket to amazing dishes.
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jjss49
6,612 posts
 
me me me me! :)

it is fun, an act of creation and socialization, with wonderful results (once you know what you are doing)...
rshak
416 posts
 
Since my last post to this thread (in 2003!) I've learned some new-to-me techniques - like sous vide.  Had a nice steak this evening, heated via sous vide to about 130 degrees F and then reversed seared in a very hot cast iron skillet for 2 min. per side.  Quite nice and highly recommended to those seeking something new.
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