Yes, somewhat.shares your interest in cooking?
I want to post all 4 "likes" here, but we can't. DarnOh, I should also mention the woman who cuts my hair. She's a culinary school graduate and ran a bakery for a while, though I assume the money is better in cutting hair, because that's what she does now.
Anyway, in addition to being formally-trained, she's also a serious gastronome, and the hour she spends cutting my hair, etc., all we really talk about is eating, drinking, and cooking.
I see her just once a month, though. I really look forward to our chats. Talking to her is kind of like talking to people here, because I can say something like, "...and then my brother put their cast iron skillet...in the dishwasher!" - and I don't have to explain why that's bad.
The woman who cut it before her, she was really nice, and she sort of cooked, but it was a lot of boxed stuff. One year, we were talking about Thanksgiving, and she said she was bringing the stuffing/dressing to her family get-together and that she was a little nervous, and without thinking, I said, "As long as it's not Stove Top, you'll be fine," and then she looked at me kind of strangely and said, "It is Stove Top...is there some kind of recall or something?"
Just my food forum friends.
Back when I was working and doing all the cooking, that was my response to DH's inquiry about what are you making for dinner on many occasions. lolJust my food forum friends.
There is an old joke here...
Q: What do people in Dallas make for dinner?
A: Reservations.
CD
I do know that sometimes we run into different foods here because of where we all live. I may not like everything, (as MG knows, lol) but I do find it educational. But I am also finding that we all seem to have a lot more in common than we used to think we did.Sadly, no. Hubby is a good cook, but doesn't feel cookery. He can follow instructions to the letter and produce an excellent meal if the instructions are correct. But he doesn't taste test or check and doesn't know how to smell a spice and know if it will work with the meal. I find that frustrating. I guess I'm lucky in that sense. I can just smell a spice and know if it will work with the taste of the meal, improve it or work with it. He had to actually put it in and taste it to find out.
But that said there are some dishes he is better at that I am because he follows to the letter... So whilst I can talk shop with him, send him out for stranger ingredients than most folk can deal with, he can't talk shop back.
Here, most of the time, I can talk shop and people understand but I know I'm at the outer limits of what most people here are comfortable with. Things like my raw onion bread, my miso kale crisps, a new recipe I did today for a flavoring of kale crisps, my water kefir or cashew nut cheeses are there really just for me. I'm just glad sauerkraut and sourdough are subjects i can discuss here.