New from SoCal

[SpiceChannel]

Hi all. My name is Jeb and I just joined up because I want to expand my abilities in the kitchen, and coming home for the holiday break gives me the perfect chance to abuse my mom's kitchen instead of the woefully inadequate frat house Foreman Grill. I'll probably be asking some silly questions, but bear with me, I'll keep things light with humor and maybe we can even be friends....


seeya when I seeya; good to be here.

[ricksrealpitbbq]

Hi Jeb welcome, what school do you go to ?

[Cook Chatty Cathy]

Welcome Jeb! Enjoy your break from school! Learn a few good things here while you have time, and who knows you may wind up loving that George Foreman Grill when you return to school with all kinds of new cooking tricks and ideas under your belt!

Cheers, CCCathy

[jpshaw]

Welcome to Spice Place Jeb. Any questions you have about cooking you just ask here. These guys can give you a recipe for just about anything.

[Cook Chatty Cathy]

These guys can give you a recipe for just about anything.

JP is right, we have fried squash blossoms and lots more

[scubalaydee]

Hello Jeb... welcome

[aussiemex]

Hello,
My name is Anita and live down under but I am from Mexico. I love cooking and experimenting with new ingredients or recipes. We have travelled a lot recently and have picked up a few interesting recipes which I'm itching to try... One is Lefsa, has anyone ever made these delicious tortilla type of things? We tried them in a Scandinavian festival in Oregon.

I want to try making ceviche this weekend. We tried it in Peru a year ago. It is different but nice, and healthy.

Right now I am brewing my very first batch of "tepache" which is a drink made with pineapple skin which is popular in Mexico. I hate waste in the kitchen and get a thrill every time I can use leftovers.

What about Tamales using part polenta and part maseca (corn flour made in Mexico for tortillas and tamales). I tried this and it gave me good results.

A friend from Singapore gave me a little kefir so I am now making my own kefir milk, which is very similar to yogurt but I would say better than yogurt, by what I found on the net.

Anyway... I've never joined a forum before, so I don't know how it works, but I'm excited to learn new recipes and ideas for the kitchen.

[ricksrealpitbbq]

Glad to have you with us Anita

[jpshaw]

Welcome to Spice Place Anita. Sounds to me like you will be teaching us more then we can teach you.

[Cook Chatty Cathy]

We welcome you Anita! It is nice to have you join, and you certainly have made some wonderful dishes! Thank you for sharing with us, and come back often!

CCCathy