johnmitsch

you bring up a good point.. in fact im very happy you showed this to me because i had no idea about this site. From what i can tell wikimedia cookbooks has its main focus on recipies, and technique is to accompany the recipies and seems pretty basic. If i were to continue on with this website, i would need to have it focus purely on technique. more or less of a complete culinary school education online. any input or suggestions would be helpful, but if you ask me there is a need for an open website that is purely on technique, not all about recipies.

egulleters, I am starting an online culinary wiki that instead of focusing on individual recipies, focuses on the technique and skill of cooking, much like this forum. I need your help in choosing the categories of this wiki so far i have Basic knife skills and cuts -proper grip -sharpening -chopping an onion -basic knife cuts How to Cook... -Proteins -Vegetables -Starches -Stocks and Sauces Under the how to cook section its going to be more detailed down to the cut of meat or type of veggie. The main thing i want to achieve in the beginning stages is someone gets a thing of ny strip steak and some onions, and there staring at it wanting to get a little creative, they can go on this wiki and look at how to cook both, and the different ways to, and create something on thier own. any suggestions are welcome, i really need some input here. should i create a section for marinades and spices? i mean i know the possibilities are endless here, but i would like to set up a central index that people can expand on thier own, and i want to keep it simple and general at first until more and more people use it and it can break into the very detailed of culinary arts. since this is a wiki the structure of it is most important to me in the beginning stages, rather than the actual information.

thanks guys i defenitly think it was just too greasy. im going to try to make it again today, using all these tips.

I made gravy for the first time by taking the liquid from chicken cooked in wine and water and pouring it in a roux. It was delicious bit the gravy seperated and wasn't consitant. Any tips to get a good even consistancy?

thanks aliaseater, but it was new to me!! and ya the whole thing, its huge when ur done!

yes, i know, Mcdonalds is among most of you considered an abomination to food as a whole and only serves up the lowest quality processed junk. Believe me when i say i agree! I can't stand McDonalds and what it stands for!! But recently i found something so incredible i feel compelled to share this knowledge. I was recently at a party with some friends(I am a college student), and someone comes in with a bag of mcdonalds. Weve all been drinking, and ive got the drunk munchies baddd. So I see the guy who gets the mcdonalds proceed to take out the double cheeseburger and the mcchicken (both on the dollar menu!!) and unwrap them. This all seems normal enough, then he does something that completely intrigues me. He proceeds to take the double cheeseburger, splits it in half, and puts the mcchicken inbetween the two pieces of beef. upon asking, he tells me this is called the mcgangbang. At this point, i am in way too intrigued, i cant get this invention out of my mind. I beg my friend to take me to mcdonalds. it came out something like this, DUDE, WE GOTTA GO TO MCDONALDS!!!!. When i finally assemble the sandwich, i am ravenous. as soon as it hits my mouth, i am in love. seriously i couldn't think of anything better when your drunk. well, i can, but as far as poor college student drunk munchies, there is no comparison. My point is, you have to try this!!! I realize many of you will write this off as a fratastic college boy going off about his drunk escapades, but i assure you i am as passionate about food as any of you. I plan to attend the CIA after college(i am a restaurant, hotel, and institutional management major), and i can talk food all day. But lest be honest, even the most serious foodies have those fast food cravings every once in a while(especially drunk!)!! try it once, just remember its no good sober!!

For any locals or anyone who has been to the area, what are some good meals you guys have experienced? I'm not really trying to figure out where to go as far as fine dining, but anything outstanding feel free to mention. what I am looking for is some hole in the wall type places like some good ethnic places. FYI i live in simsbury, CT

This is a naive question, i no, but i just have to know, why does french cuisine have such and importance in the training of the culinary arts? It seems to me that French cuisine is like learning classical music while becoming a musician. It teaches you the basics and techniques all the way to the difficult stuff, which prepares you to be ready for anything. Is this right? or is it just the "mother" cuisine that all cuisines took shape from?

I saw ted allen explaining what liquid smoke is on the food network. it is exactly what the name suggests. it is not made from artificial compounds but rather smoke that has been changed to liquid form. If i remember right, he actually made some by burning some wood and let the smoke go through water. i do know it is really pungent and if you use too much, it will make your food taste like a campfire.

Many chefs and food lovers talk about the perfect meal. The infamous "death row" question is tossed around a lot, what would your last meal before you die be? On a couple recent trips to some fine dining restaurants i was anticipating a perfect meal, and the meal came up a little short. Don't get me wrong i had an excellent meal and everything was perfectly prepared. I think that the search for a perfect meal will leave you disappointed and you will come up short every time. A perfect meal is stumbled upon and unexpected. I also believe is also the company you are with and the environment you are eating in. An overcooked turkey with family and friends can be one of the most memorable meals one has. Food has always seemed to me to be much more than just about taste, and i think that is one thing that some professionals forget. My focus is this: We all know that we "eat with our eyes" and presentation is important, but does environment and the company we have affect how food tastes? or does it just affect the memory of that meal? Has anyone done any reading on this or can offer a more professional insight?