Hello from Athens, GA USA

[Intuicook]

Really fun to discover this site and still trying to get my head around the glare of conversations I’m staring at…but I like a challenge. Also love how dang many foodies are out there! Life is too short to eat bad food with plonk wine on the table. 

[Smithy]

Welcome! Tell us a bit about yourself. What do you like to cook? Are you the main famiy cook? 

 

C'mon in, wander around, have fun -- as you note, there are a LOT of conversations around here. If you have questions about how to use the forums, where to post, that sort of thing -- feel free to ask a host (I am one) behind the scenes, or maybe check out the Help files. 

[ElsieD]

Welcome to the forum @Intuicook.  Lots of great people here.

[Maison Rustique]

I've been here at eG for a couple of decades and still get overwhelmed! Welcome!!

[C. sapidus]

Welcome, @Intuicook! I look forward to learning about what brings you joy in edible form.

[rotuts]

Cheers

 

It takes a bit of time , but you will get to know ' The Regulars ' that share your interests 

 

and their comments will inspire you as you cook .

[Tropicalsenior]

Welcome. I'm glad to see that you have jumped right in and your post on the dinner thread was very impressive and looked delicious. I think you're going to enjoy being with us. As you have probably already seen, the wealth of knowledge that our members bring to this board is impressive. And everyone is willing to share and help others. All you have to do is ask a question about anything and within hours you will have your answers. I'm looking forward to your future contributions.

Edited Tuesday at 04:50 PM by Tropicalsenior (log)

[Intuicook]

Thanks everyone!

I started working in kitchens at a very early age but mostly dishwashing, bussing tables, and prep cooking, which I really liked. As a dishwasher with brain, I would get pulled off that duty and handed a knife (or a peeler lol) and set to work prepping alongside other chefs. Loved that. Always comfortable as a restaurant worker. After a stint in the wine biz in CA I ended up using my college degree and started teaching high school English, but ultimately left that after moving from CA to GA USA to be closer to wife’s family. I now have a small boutique real estate office in town and do some modest development stuff as it comes up. Main passion seems to have stayed food and wine though. And people. The three constants in my life. This was last night. I tried to copy a recipe that required deboning a chicken while keeping it intact (left the two drumstick bones though). The whiter pic is the chicken with mayo on it just prior to putting in the oven). It was a springer mountain chicken, which is considered a better bird around this area of the country. 
 

 

Edited 7 hours ago by Intuicook
Typo (log)

[Smithy]

I have yet to try deboning an entire chicken (with or without the legs) while keep it intact! My best friend, a physician, says she looked at the procedure and said "oh, this is easy" and spouted some surgical knowledge of hers. Someday maybe I'll try it. Yours looks wonderful.

[Intuicook]

Thanks!Went well for a first time but wished it was crispier outside.  I will say I watched another chef debone video and it was way more difficult than it had to be. The video I linked to is so much easier/leas intimidating. It’s fun if you have a very sharp boning knife and reading glasses at my age. 😉