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Greetings from the land of Shrimp & Grits!

CookBot

By CookBot
in Welcome Our New Members!

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CookBot

CookBot

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Hey there -- I can't say I'm a long-time lurker who decided to join, because I was only reading eGullet for a few days before I knew I wanted an account. 

 

I'm a private chef in the Coastal Carolinas.  I  lost interest in restaurant cooking, and now find it much more gratifying to focus on excellent home cooking.  I'm fortunate to be able to work for a single family who have very broad interests in food (and no food restrictions or allergies at all!).

 

Apart from food issues, my interests are film noir, literary fiction, and collecting vintage perfumes. 

 

Looking forward to getting to know you all!

 

 

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TdeV

TdeV

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Hello @cookbot, I shall be interested to hear your discoveries and thoughts about restaurant v.s. private cooking. Also, perhaps in the future you might treat us to a close desription of one of your meals.

 

Lots of folk here are very friendly. You're sure to soon meet some fast friends. Welcome to eG!

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CookBot

CookBot

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7 hours ago, ElsieD said:

Welcome to the forum and I have to ask - is that your kitty as your avatar?

 

Thanks for the welcome, and no, that's not my kitty.  My cat Pickles would be terrified of any cat who looked that mean!

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CookBot

CookBot

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6 hours ago, TdeV said:

Hello @cookbot, I shall be interested to hear your discoveries and thoughts about restaurant v.s. private cooking. Also, perhaps in the future you might treat us to a close desription of one of your meals.

 

Lots of folk here are very friendly. You're sure to soon meet some fast friends. Welcome to eG!

 

Thank you very much!  And after I get up to speed on the etiquette around here, I'll def share some of my meal methods.

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Alex

Alex

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1 hour ago, CookBot said:

 

Thank you very much!  And after I get up to speed on the etiquette around here, I'll def share some of my meal methods.

 

Including shrimp & grits? ^_^

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"There is no sincerer love than the love of food."  -George Bernard Shaw, Man and Superman, Act 1

 

"Imagine all the food you have eaten in your life and consider that you are simply some of that food, rearranged."  -Max Tegmark, physicist

 

Gene Weingarten, writing in the Washington Post about online news stories and the accompanying readers' comments: "I basically like 'comments,' though they can seem a little jarring: spit-flecked rants that are appended to a product that at least tries for a measure of objectivity and dignity. It's as though when you order a sirloin steak, it comes with a side of maggots."

 

A king can stand people's fighting, but he can't last long if people start thinking. -Will Rogers, humorist

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chileheadmike

chileheadmike

Posted
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2 hours ago, CookBot said:

 

Thank you very much!  And after I get up to speed on the etiquette around here, I'll def share some of my meal methods.

Etiquette? We don't need no stinkin etiquette.  

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That's the thing about opposum inerds, they's just as tasty the next day.

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Smithy

Smithy

Posted
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Hello and welcome, @CookBot! We have had private chefs here in the past; I've lost track as to whether we still do (except for you) but there are plenty of skilled professionals as well as interested amateurs like myself. We'll all enjoy learning more about your cookery styles.

 

If you have any questions about how to use the forums, or where (or whether) to post something, feel free to ask a host by PM (Personal Messenger). We usually get back quickly, although as volunteers sometimes we're away at our Day Jobs.... There is also a technical support forum for members.

 

Do you rely much on cookbooks, or have your own repertoire and methods?

Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

Follow us on social media! Facebook; instagram.com/egulletx

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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CookBot

CookBot

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On 9/1/2022 at 10:58 AM, Smithy said:

If you have any questions about how to use the forums, or where (or whether) to post something, feel free to ask a host by PM (Personal Messenger).

 

Thank you so much, Smithy!

 

On 9/1/2022 at 10:58 AM, Smithy said:

Do you rely much on cookbooks, or have your own repertoire and methods?

 

Like everyone who's been cooking for a while (30 years in my case), I have a repertoire of standards, but I am very much a recipe follower.  I am not at all a seat-of-the-pants flyer.  Sometimes I wish I was more of an improviser, but that just isn't me. 

 

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CookBot

CookBot

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8 hours ago, catdaddy said:

Welcome to you, @CookBot! I spent decades in coastal Carolinas. eGullet was with me the whole time. I'm sure you will find a home here...no matter how long between visits. How is the fall shrimp season shaping up?

 

Thank you!

 

I can't say I ever notice much variance in the shrimpage from year to year (I've been here for 12 now), other than in price, which is holding fairly steady this year @ $12-14/lb.  I have noticed though that most of the local shrimp seems to be coming from Darien, Georgia.   Blue crabs are in this week, which would mean gumbo if the blasted weather would cool down a bit.

 

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kayb

kayb

Posted
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Hello, CookBot, and welcome!

 

I have a question regarding Carolinas-style low country boil. My experience in shrimp boils (with or without other seafood, with sausage, potatoes and corn) is that one uses no oil (other than whatever renders out of the sausage). I got one in Myrtle Beach, and it was positively greasy! Is that just a case of me picking a poor place to dine, or do y’all add some oil/butter/fat of some kind?

 

Thanks!

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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CookBot

CookBot

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On 9/3/2022 at 11:09 AM, kayb said:

I have a question regarding Carolinas-style low country boil. My experience in shrimp boils (with or without other seafood, with sausage, potatoes and corn) is that one uses no oil (other than whatever renders out of the sausage). I got one in Myrtle Beach, and it was positively greasy! Is that just a case of me picking a poor place to dine, or do y’all add some oil/butter/fat of some kind?

 

No added fats ever!   I wouldn't be going back to that restaurant.

 

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