oldfart
Older than dirt
Sounds to me like you know what you're talking about. Do you do a lot of home gourmet cooking?
And a warm Coffee Shop welcome to oldfart who is joining us for the first time in the Coffee Shop. So happy you popped in and hope you find a niche here to your liking.
Your first timer's complimentary beverage:
Thanks. I actually have a few other posts here, but the thread moves pretty fast for me to get back to people.
I learned to cook from my mother who was blind. No measurements, no exact times or temperatures, no recipes. At five I started cooking on the stove after I found I could push a chair up to it and reach the burners. 55 years of Boy Scouts add some pretty good outdoor recipes. Number one son and I turn around restaurants as a hobby (currently own two). We both cook. Our day job involves tax, accounting, payroll and management services for small businesses including about 23 restaurants, a custom butcher operation, and two shrimp boats. Some of our compensation comes in trade. Last Easter we had a goat roast and at Christmas I do a mean roast suckling pig or a brace of geese. Every fall we do venison. We just finished our share of an organic young bull in the freezer raised on grass with no hormones or antibiotics. You would not believe how different it tastes from store-bought beef. In two weeks the fresh local Florida strawberries come in.
Basic rules to eat well:
1. Know where your food comes from and get it as unprocessed as possible.
2. Adequate time is the most important ingredient.
3. Almost everything can be used so use as much as you can.
4. Use the right equipment, the right techniques, and the right food safety protocols.
5. People have different tastes so find out what you and they like. Food snobbery makes for a bad meal.
Sure is looking good here!
