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What are your Hobbies??
- Thread starter Snydershrugged
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Dead Money
, Mike Wise HATE'r
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In college we called that drafting.
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In that case "Rubbin' is racin'" just took on a whole new meaning for me!
Such a classic!
That's where I went. 1984-1986. Jhoon Rhee in Annadale.
And you know what? They were right. Nobody does bother me.
Goaldeje
The Legend
This is excellent. I sincerely hope this never dies.
Nobody
Super Bowl MVP
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I think I'd like to try it once, I hear it's pretty fun if you know what you're doing.
It just seems like there's so much to learn about it. Species, rigs, variables. I'll probably never pick it up, too confusing.
Dead Money
, Mike Wise HATE'r
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I know a little, but I fib about knowing more and sometimes I say the wrong thing and people figure it out. I don't care though, I can make up so much crap about other topics I just use the best-defense-is-a-good-offense-approach and keep plugging away at my keyboard.
Don't call me on it though - I'll get real butthurt because for some reason, after a while, I eventually believe my fib stories like they actually happened.
Nobody
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It's ok DM, we know why you're really butthurt
so the latest Kung fu school I checked out didnt measure up either. Frustrating. I cant stand bait and switch tactics. Dont advertise that you teach an art that you really dont. Its a waste of most peoples time. (I even spoke with this guy over the phone and exchanged emails laden with questions ahead of time). Of course I wasnt seeking the run of the mill, tai chi with the old geezers in the park style of training. dangit.
Lanky Livingston
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I love cooking. My girlfriend and I cook a lot of our own meals, and we love trying new ones. We were remarking the other day that its been 2 years and we only have 2 or 3 "standards" that we cook more than once a month (turkey burgers, spaghetti squash & ground turkey meat sauce, baked chicken - even that we try different spice combinations all the time). We usually try at least 2 or 3 new recipes every week, and half the fun is finding them. She seems to be much better at finding good ones - hers are always better.
I was really getting into barbecuing when I lived in Alexandria, but I just don't have the space in Houston. If we get a house, my first purchase will be a smoker. Nothing more relaxing than smoking a brisket for 14 hours and just hanging out on a Saturday.
I love cooking so much that I've even toyed with the notion of starting a restaurant. Would be down the line and is probably just a pipe dream, but would be a lot of fun!
I was really getting into barbecuing when I lived in Alexandria, but I just don't have the space in Houston. If we get a house, my first purchase will be a smoker. Nothing more relaxing than smoking a brisket for 14 hours and just hanging out on a Saturday.
I love cooking so much that I've even toyed with the notion of starting a restaurant. Would be down the line and is probably just a pipe dream, but would be a lot of fun!
What happened to your 'work-study' plan? I thought sounded like a good idea.
It is going, but the others that I depend on for training with are not pulling their weight. What is normally happening now is I get to teach all the low ranks and spend no time training myself. All the high ranks (my peers) have pretty much bailed or just come sporadically. It pisses me off, but not surprised. Pluc my former Sifu has kind of let us down by not sending vids like he promised because he is so busy with his new business.
I'll still train Wing Chun with them 2-3 x per week, but I would like to add in some formal personal training for myself in a related style at least.
tshile
Guest
For those interested in brewing I found a free online book that seems really detailed and full of good information - http://www.howtobrew.com/intro.html
I just bought a kit with free shipping online, and a 7.5 gallon stainless steal pot (which was almost as much as the kit, but I got it on sale)
The pot is rather large for most of what I'll be doing but it'll allow me to expand relatively easily once I step up to all-grain brewing. It'll also allow me to cook about a 1/2 bushel of crabs
I just bought a kit with free shipping online, and a 7.5 gallon stainless steal pot (which was almost as much as the kit, but I got it on sale)
The pot is rather large for most of what I'll be doing but it'll allow me to expand relatively easily once I step up to all-grain brewing. It'll also allow me to cook about a 1/2 bushel of crabs
Nobody
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Me and my wife are the same way, except for the fact I'm the one cooking roughly 499 out of every 500 dishes. Not because she can't cook, it's just that in her words why should she when I love it so much and it's so good?
On the recipes topic, I do my own the vast majority of the time. I've been cooking since I was 9, and have developed quite an ability to know what will and won't work together before trying it, even if it sounds like it won't work. Even then, at least once every other year, I will make something that I would never make again. I'm more critical of my cooking than anyone, and if I think it doesn't measure up, the opinion of everyone eating it doesn't really matter if they think it's good, because I still won't make it again
But I do cook out of a book about 2-3 times a year.If it's something I've never made before, I use a recipe the first time, and usually end up tweaking it to my liking, because I tend to not like most recipes I've eaten over the years. Things like magazines are excellent sources for horrible recipes. Also, if you were to try 20 recipes in a Rachel Ray cookbook, at minimum half wouldn't be worth ever eating again. She's hot, and she's great at presentation, but most of her meals are very mediocre. In fact, the only celebrity chef I've made multiple meals from that was consistently great was Gordon Ramsay. If anyone here wants to cook some very good and affordable top notch gourmet meals, I highly recommend picking up one of his cook books, the guy is phenomenal.
Absofrickinlutely.Nothing more relaxing than smoking a brisket for 14 hours and just hanging out on a Saturday.
I'm in the same boat. I've been cooking forever, I can cook a vast assortment of cuisines (Italian, Mexican, Southern, Seafood, French, Irish) and I worked in gourmet restaurants when I was younger, so I have the cooking experience required, menu and inventory down pat (this is what kills most people - too many things on the menu, and too many things with different ingredients will sink a restaurant quicker than anything), and my wife was a business manager at a restaurant for 5 years when we were first together, so she knows all of the business side. The only thing that has stopped me is money. And it's a damn depressing shame, because opening a restaurant is truly the only thing I've ever really wanted to do, and unless I win the lottery it will never happen
Lanky Livingston
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We have several Barefoot Contessa recipe books, and nothing from them has ever disappointed. We've just started eating a little healthier, and her recipes aren't really focused on that.
In terms of making your own dishes, I try to do that to. Its pretty simple, really, as long as you have a good understanding of flavor profiles. My favorite is combining garlic, ginger, cilantro and lime juice - you can put that on a lot of different things and its amazing. Men's Health (of all magazines) had an article about basic flavor profiles/combinations that work well together, that I found invaluable. I also just get crazy ideas sometimes - my latest that I haven't tried yet is butternut squash & chicken with mint pesto.
In terms of making your own dishes, I try to do that to. Its pretty simple, really, as long as you have a good understanding of flavor profiles. My favorite is combining garlic, ginger, cilantro and lime juice - you can put that on a lot of different things and its amazing. Men's Health (of all magazines) had an article about basic flavor profiles/combinations that work well together, that I found invaluable. I also just get crazy ideas sometimes - my latest that I haven't tried yet is butternut squash & chicken with mint pesto.
Lanky Livingston
Guest
My favorite cookbook: http://www.amazon.com/Cooking-Geeks-Science-Great-Hacks/dp/0596805888
tshile
Guest
I'd go just for the entertainment.
Lanky Livingston
Guest
If Lanky and Extreme opened up a restaurant together I'd go there every day.
There would obviously be film crews there at all times for the ensuing reality show.
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