Will
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Post by Will on Mar 4, 2010 8:57:24 GMT
I like cooking, I find it very relaxing, but I always had a problem. When watching a TV program or reading a recipe, they say 'put a large pinch of this' or 'put some of this' in. How much is a large pinch? How many ml is some of that? Having being given an engineers training, I needed absolutes, not airy-fairy statements! Anyhow, I now can cook using the 'bit of this method', and all the better for it, as it makes cooking a much more organic or 'analogue' if I dare say it. If you fancy trying cooking, but have trouble like I did with seemingly vague instructions, I can recommend Cooking For Engineers which has explicit, clear instructions, suited to the precise mind of the engineer!
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robertkd
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Electronics Engineer from sunny Queensland
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Post by robertkd on Mar 4, 2010 15:31:13 GMT
Will I actually like cooking for the very precise opposite reasons, yes there is a recipe, a sequence of instructions a list of ingredients and methods associated with there combination which is great but it's also the improvisation and seemingly almost randomness of expression of free thought, the add a bit of this a pinch of that the flying by the seat of your pants creativity as it where. My my wife hates me for it she follows the recipe precisely and I simply follow my heart, umm head. But yes it is relaxing and kinda rewarding in it's own way, if 20 years ago someone told me I would enjoy cooking I would have laughed at them,.... today the kitchen is my domain.
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Will
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Post by Will on Mar 4, 2010 15:55:29 GMT
Robert,
When I left school, I had two job offers. One was a trainee chef, the other an electronics apprenticeship. I often wonder what would have happened if I had taken chef route.
What I do like now is being able to walk into the kitchen and make a meal out of just about any ingredient in there. Hardly use recipes these days, just use the force. Can't be too bad, as I've not died yet!
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robertkd
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Electronics Engineer from sunny Queensland
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Post by robertkd on Mar 4, 2010 16:27:27 GMT
Will Dare I say very employable, although I wonder at times at the way the electronics industry has evolved and not that a lot of stuff is not repairable (sure bt not worth repairing) where as a lot of people still need feeding and are prepared to pay for it Robert
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Will
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Post by Will on Mar 4, 2010 16:45:20 GMT
Too true, when I left the electronics workshop I worked at for 8 years, it had become more and more 'centrum' based, swapping out throwaway boards. I moved in to industrial engineering (electrical, controls, hydraulics, pneumatics etc) , management, and am now a consultant. I had to evolve, job wise, to stay employed. Chef-ing would probably been a little more consistent.
Electronics is now a pleasurable hobby, as is cooking. Would cooking still be a pleasure if I had taken the cooking route?
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Spirit
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That's where I'm gonna go when I die
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Post by Spirit on Mar 5, 2010 13:53:23 GMT
Hardly use recipes these days, just use the force. Have you by any chance seen "The Men Who Stare At Goats?"
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Post by MaN227 on Mar 7, 2010 1:28:43 GMT
I seen the topic and had to comment . that site was in the latest Maximum PC mag for "53 great sites you never heard of" march 200 issue .... nice stuff in a quick glance I can tell if I will want to make any given dish and that is by looking at the ingredient list. steer way clear of the ones that have stuff u have never used or don't normally have on hand. I watch cooking shows a LOT . Chopped on the Food Network is my current fav
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natospec
250+
Squeal like a hawg! Yeeehaw!
when in doubt, the simplest and dirtiest fix will do, even if it is twisted wire and tape
Posts: 384
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Post by natospec on Nov 26, 2011 9:32:44 GMT
i only follow lists when im not cooking for only myself... once i got crazy enough to fry an egg on the flat side of a big aluminum gpu heat sink on a rubbing alcohol fire situated in a glass powerbait jar. best fried egg i ever ate too. cooked it that way just to see if i could.
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rowuk
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Pain in the ass, ex-patriot yank living in the land of sauerkraut
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Post by rowuk on Jan 21, 2012 21:20:19 GMT
Ever since I built a JLH for the stove, the steaks taste better. More flavor, depth and fine details. All of the harshness is gone and I never burn them anymore. Don't need anywhere the salt or spices. The potatoe rips are also much faster. Spare Rips have perfect color and texture!
Seriously I love to cook. Soups and sauces are my specialty!
In college we were not allowed to cook in the dorms. I built a stand to hold a clothes iron upside down and we made crepes and cookies on it. Teflon coated - no stick! We alo fried eggs on them on the wool setting.
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natospec
250+
Squeal like a hawg! Yeeehaw!
when in doubt, the simplest and dirtiest fix will do, even if it is twisted wire and tape
Posts: 384
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Post by natospec on Jan 21, 2012 21:50:02 GMT
Ever since I built a JLH for the stove, the steaks taste better. More flavor, depth and fine details. All of the harshness is gone and I never burn them anymore. Don't need anywhere the salt or spices. The potatoe rips are also much faster. Spare Rips have perfect color and texture! Seriously I love to cook. Soups and sauces are my specialty! In college we were not allowed to cook in the dorms. I built a stand to hold a clothes iron upside down and we made crepes and cookies on it. Teflon coated - no stick! We alo fried eggs on them on the wool setting. you built a jlh for your stove? THAT IS COOKING FOR ENGINEERS!
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Deleted
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Post by Deleted on Jan 21, 2012 22:08:37 GMT
Robin Perhaps you could post the details as a project ? Australia exports plenty of tender Angus beef, and other high grade beef to the U.S.A. , so our friends from the U.S.A. can then taste Aussie beef at it's best, not just like McDonalds serves it. Alex .
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rowuk
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Pain in the ass, ex-patriot yank living in the land of sauerkraut
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Post by rowuk on Jan 31, 2012 22:03:47 GMT
Robin Perhaps you could post the details as a project ? Australia exports plenty of tender Angus beef, and other high grade beef to the U.S.A. , so our friends from the U.S.A. can then taste Aussie beef at it's best, not just like McDonalds serves it. Alex . Alex, yeah, tell me about it: mcdonalds.com.au/our-food/whats-in-itYour best beef IS going to McD......... The problem for an American expatriate living in Germany is getting the quality beef in. During business trips to the states, I get my world class steaks. Just here, finding a butcher that knows how to cut up a cow is tough.
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Deleted
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Post by Deleted on Jan 31, 2012 22:19:38 GMT
Robin Not to be outdone..... Check out the menu at the bottom. Regards Alex Attachments:
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