I was kidding anyway.Macx2mommy wrote: ↑Lol... Sorry, didn't mean to come off creepy or stalking.
It's kind of neat to know that someone actually listens to my incoherent rambling.
There's so much mixed information on the internet so when I read about someone who consistently knows about food or whatever topic, I tend to make an effort to pay a little closer attention particularly in the food forum.
Yeah, food is the worst topic too.
I HATE looking for recipes on the internet because you get every random idiot thinking they know how to cook.
Half the ones you find are dump and stir. The other ones aren't well thought out.
Others are just plain wrong.
You're wading through a dumpster of garbage to find that one gem.
I have SO many examples of terrible recipes it's not even funny.
I remember one recipe for brisket that has 16% black pepper by weight.
I'm a fan of pepper but not that much pepper.
Being angry by nature, this is me.I believe your were the one that gave the great ice cream tips.
I can't find good ice cream so I get mad and make my own.
I would be happy to talk to your chef after I sample your food myself.
The first test I "bombed" (83%). Still the highest mark in the class but he expected more from me. Even I expected more from myself.
2nd test I redeemed myself with 94% though.
I do get it though. For those that are professional chefs, the critiquing can be very harsh while in school.
For me I thrive on critiquing. I'm my own worst critic for one sole reason: I want to produce the best thing I can.
So I pick it apart until I get the perfect product. Then I pick it apart again and make it better.
It even drives me nuts sometimes.That's why I appreciate those who can produce constant results.
Most chefs are like "a little of this and a little of that" or "close enough" which works.
But I want 100% replicable results so you see me over there with my "drug scale" scaling off my spices to a tenth of a gram.
Yup.Are you still studying culinary? I don't know know much about technique, actually mine is rather lacking, but I enjoy great food.
It's surprisingly difficult. I couldn't imagine being green to the kitchen and trying to absorb everything.
For me personally I know about 80-90% of all the content and still have trouble remembering some things.
The amount of stuff to know is staggering.