Let's introduce ourselves and get to know one another better

(E Rasmussen) #220

Thank you marci…I prefer to be preferred.

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(Gwenn) #222

I am a Peter Kump’s NY Cooking School grad - ICE before it was ICE and before it moved to 23 street.

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#223

I am thrilled to find all of you here! I am formerly Heidi cooks and bakes on CH.

I am conveniently located in coastal Monmouth County, close to everything if I’m willing to drive a bit. And driving doesn’t bother me, if there is a food reward at the end.

I will talk incessantly about anything relating to food. Once I start, it’s hard to shut me up. And I’m very opinionated, but that’s part of my charm!

I still think about my last trip to Germany, and eating buttered pretzels, those tiny nurnburger (sp?) sausages, and fresh brotchen with butter. I also love shopping at unfamiliar food stores, bringing ingredients home and trying them just for fun.

My other passion is the banjo and bluegrass music. I can’t stop talking about that either. That works out good, because I host a bluegrass radio program.

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(:@)) :@)) ) #224

I visit Germany every year and do the same. Contrary to what most people say about this country I always find something new and interesting on each trip.

Glad you’ve finally joined us here!

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#225
  1. Where are you? Southern Oregon coast. Born in Mo. learned to walk in Texas, grew up in California, lived in Nevada & Washington before finding my forever home here.

  2. What food-related topic are you most passionate about, that you want people to ask you about and you can’t stop talking about it? Anything food related, I love to cook.

  3. What’s a great food experience you have had. I’ve been around a long time. Too many to list, from early childhood memories of sitting on the front step in the sunhine eating a bowl of Cheerios to last years succulent, briny oysters at Bouchon. I’m going to Europe next spring with my sister and I plan to add any more.

  4. A little tidbit about you.
    I made fuel rods for nuclear reactors. I love music and books. Another murder mystery fan, especially British authors. Oh, and gin.

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(maria ascarrunz) #229

currymouth, I’m heading to Lisboa end of the year/beginning of 2016 for a couple weeks. I’d love to hear about your food crawl. do you have it written up somewhere, or can I email you, if it’s not too much of an imposition?

thanks!

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(E Rasmussen) #230

Please by all means…

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(maria ascarrunz) #231

sent you a message, thank you!

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(John Hartley) #236
  1. Cheshire, United Kingdom of Great Britain & Northern Ireland

  2. Local foods

  3. Dinner at the Fat Duck - then ranked #2 in the world (if you give any credence to the San Pelli. awards)

  4. Retired employee of a government agency. When I’m not eating, cooking, thinking about, buying food, I now find time to research and write about the Great War. The two passions are combined, as here - http://www.amazon.co.uk/Bully-Beef-Biscuits-Food-Great/dp/1473827450

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(Junior) #239

Cool book!! I see you must really admire the author, you chose a handle so closely resembling his name. Kind of me and my hero, that guy Jr. from Chow, gosh I admire that guy. :wink:

Is that Hartley.s only published work or are there more?

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(John Hartley) #240

I have yet to be accused of declining publicity.

So, yes, there are more. More specialised than the food book - histories of two battalions of the Manchester Regiment during the war. I became interested in its 6th Battalion when I was researching the men commemorated on my borough’s war memorials (http://www.stockport1914-1918.co.uk/). And Grandad Tom served with its 17th Battalion, so i had to write that one as well. Amazon UK (and possibly the US site) will find you both. And I’m just about to start writing a history of the 6th Battalion, Cheshire Regiment - my local Territorial battalion during the war (similar to an American National Guard unit).

By the by, I’m also an admirer of that Jr guy. Wish he’d join up here.

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(Junior) #241

Good stuff my man, good luck.

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#242

Walker

San Francisco

I strive to be a better home cook, prefer restaurants that serve exquisite home cooking with really fresh vegetables. I do not like ultra fancy restaurant dishes like sea urchin with pine twigs.

My favorite meal is Marcella Hazan’s fresh pasta lasagna Bolognese but it’s a lot of work; wish someone would make it for me.

I miss jfood’s great advice; is he on here?

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#243

I forgot to add: I believe in sharing recipes. Too many people never got favorite recipes from relatives and they were lost forever.

A favorite meal is Thanksgiving. I’ve finally learned how to make it pretty well. Just have not gotten the Parker House Rolls perfect.

I love to travel and think Anthony Bourdain has the perfect job.

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#244

My previously read posts are not collapsing. Aren’t they supposed to?

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#245

Thanks for clarifying that Steve.

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(Steve R.) #246

Which part?

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#247

The part about how to tell which post one is replying to.

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(Steve R.) #248

:innocent:

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(John Hartley) #249

I reckon it’s easiest if folk do it this way.

Highlight a relevent section of the post you want to reply to. Click on the “quote reply” and type away as normal. Simples.

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