What would a food section in the forums do for these forums? I'd think that it would be a great addition for the forums. A section for eveyone to post their favorite recipes and just a general share of knowledge about food. Kind of like the Health and Fitness section, but for food. I would love to share some recipes of my own. I'm not saying make a section for someone to post a PB&J recipe, I'm talking about Canapes, and Beef Wellington, Heck I posted a response in the off topic section about king crab legs. I'm like a well of info when it comes to cooking and I'm always willing to learn more. And Big Red's comment in the thread
Quote:
Originally Posted by Big Red 11
I don't think people eat king crab legs for the protein, but I do agree that steamed legs > boiled legs. Not many people have a steamer, though. And using them for a crab salad is a waste as well.
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If he only saw a picture of it. There is so many thoughts when it comes to food. We can all cook things and follow recipes. The difference between a cook and chef is a vast difference (Can you tell me the difference?).
We eat with our eyes first, if it doesn't look right then we will conceive that it tastes poor. Tell me would Red think that looked like a waste of crab meat if he saw the picture first? I can tell you this, that iss one tasty salad right there. You know I'm in school to do stuff like this, and I'd love to see a section about food on the forums here (If not a whole section, atleast a sticky topic in one of the sections =p). How many of you had a haircut, oil change, and a bought a jacket all in the same day? There will be a few of you that fit the criteria, but then again, how many of you ate out today? I bet a lot you can raise your hands and say yes.
What I'm saying is... that we need to eat to survive. Why not hve a food section in the forum? My common sense says it would be a great idea. Not only topics about recipes, but the cooking concepts behind the recipes. How many of you know how to poach an egg (Off the top of your head and not Googling the term) Why do you add that little amount of vinegar to the water when poaching and egg? It's so the albumen in the egg whites has substance to stick to, and so the whites just don't float off into the water.
I could go on and on. I can assume what you're thinking about me (Oh sure he goes to school andd he knows this stuff) We how many of you knew how a properly poach an egg before today?
Did I get my point across, or did I come on to strong? Anyways it's all in good nature. If nothing comes of this, oh well. I tried. I know I succeeded ateast by trying.
Peice out, Double
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