Hello from Baltimore
Hi there folks!
I'm from Baltimore, MD and love to cook. I really like to cook crabs, and shrimp with Old Bay seasoning. I'm a home cook, and think I'm pretty good at it. I am looking to find some other ways to cook crabs and shrimp. Or any other way to cook anything using Old Bay.
Here in Baltimore we love to cook crabs, shrimp, and Rockfish. Rockfish are sea bass, and have such flavor that they don't need any seasonings.
Looking to hear from you all here.
Welcome to the spiceplace forums. We haven't done much marketing on these forums, and are hoping the get them going strong. Hope to see you around!
It's nice to find an uncrowded place and I'd like to help this forum grow. Thanks for the nice welcome. I'll try to visit often.
Never been to Baltimore, bu I love crabs and shrimps too! Too bad they give me allergies--it's one of my greatest frustrations in life.
Anyway, I also hope to see this forum grow. See you around, Oldbay.
Too bad you have a seafood allergy. A friend of mine has one so I'm aware of the trouble and risk. Hopefully yours isn't as severe as hers and you can actually eat some sea foods. There's a lot a delicious seafood out there and it's awful to be unable to enjoy them.
My new to this forum as of today. I actually stumbled across this forum when I was looking for an explanation for why I would want to strain my plain yogurt for a curry recipe I'm trying tonight. Found my explanation and a whole lot more. Liked it so much, decided to join. I'm an old broad (45) and have been cooking for a very long time, but have recently been seriously considering going to culinary school (lots of reasons why, but one big consideration is that I recently read somewhere that you should do what you love...and I don't love anything I've already done and I always loved cooking for my friends and family. I know it's odd to go back to school at my age. Especially to begin a whole new profession that I won't get rich doing, but I have always been a late starter. I didnt join the military or have a baby til I was already in my thirties! Well, now that I've put you all to sleep with my long post, nice to meet you!
Welcome Welcome Welcome Chefneotype!!!! So happy to have you join and hope you will love it here, I am a slightly older broad that you (52) and I think you are following a dream and if you want to be a chef "GOOD ON YA"!!!!!!! I told my boss today I don't ever remember that I am older now, I still think of me as a kid And it is OK for us older kids to go back to school, it's much more fun when you do it as an adult! Good Luck> best wishes> and hope you will be a part of our forum on a regular basis!
P.S. For the sake of keeping it easy do you mind if I call you "CNO" short for your screen name? Let me know!
welcome, I have been cooking longer than you have been. still a merchant marine ship's cook.
and, the many, many curries are my basic diet.
what are your favorite curries?
Hello Rob. My name is Janie. Welcome to the forum.
Welcome to our l'il corner of the web. We're a fine batch of folks made up of those from all regions and all walks of life. We always enjoy meeting new folks and making new friends- so we're glad you stopped by and hope to see you often!
Everyone here has great skill- wonderful appreciation of foods- sometimes of various types. And we all have fantastic stories to tell about where we've been and what we've done/are doing. The more you get to know folks, and the more you share- the more you'll grow attached to the group, and the more we'll learn about and appreciate YOU! So we encourage ya to take part!
Me? I'm 42 and had a first career as a chef- started in my first kitchen as a dish-washer/prep-boy at just 14. I never attended culinary school- though doing so is one very good path to get to a successful career. I instead started very young and served an apprecnticeship thru the American Culinary Federation and achieved certification that way. My skill level is very low when it comes to others tasks, so for years, cooking in restaurants, hotels, resorts, cruise ships, then remote site work camps for the oil, mining, and commercial-fishing industries in Alaska were my bread-n-butter.
Cooking has always been my passion- and I was so lucky to have a rewarding career I loved for so long. But after over 25 years I recently left Alaska- and kitchens, to return home to central Illinois to be near aging parents.
Cheffing is fantastic work and a wonderful creative outlet, but it's also extremely demanding. I never had a problem working huge 80+ hour weeks, but when I came back home last year to be near family, I made the decision that I wouldn't work such long hours ever again. So I now work a much kinder/gentler job in an entry-level position at the national corporate headquarters of the country's largest insurance giant. I work the graveyeard shift in the basement of this fortune-25 company and although the pay will be low until I get a few more years's seniority- all in all I'm liking the new gig and am feeling comfy & secure in my choice.
I miss Alaska and professional cooking terribly! I no longer have a job I feel particularly passionate about that feeds all my creative needs. But I now have more of a personal life than ever before- so it's been a huge positive trade-off for me.
I encourage everyone to do what ignites a fire in them and serves some need deep within. Sometimes that's finding your passion in your work, or re-prioritizing to find something that simply puts food on the table and leaves ya time to pursue passions outside of work. But either way- finding that passion and GOING FOR IT is the key!
Good luck and best wishes! We're here for ya- and look forward to all kinds of sharing! smiles- kevin (chubbyalaskagriz)