We love food (and drink). We love experimenting with recipes, techniques and ingredients and enjoy ‘food adventures’ when out and about, whether it high ending dining or a ‘hole-in-the-wall’ burger joint, but don’t want to be called ‘foodies’
I am a military brat from West Virginia who spent my life moving every year or two in the US and internationally. I work in the oil field now and spend all my free time traveling. I love to see new places and try every kind of food. My mom is a housewife and a great cook so a lot of my classic recipes and love for cooking come from her. I really enjoy a nice glass of wine, great food, and a scotch or two. 🙂
What better way to enhance the enjoyment of friends and family than good food and drink? It can also be a fantastic way to explore a new city. Good food and drink for me can range from a Chicago-style hotdog and beer at the ballpark, to steak and wine at a nice restaurant. My tastes run the gamut. Variety is one of my favorite spices. Happily, my friends, family, and a job that provides a fair bit of travel give me many opportunities to try new things…
My Momma could cook….sometimes too good for her own good. She’s taken the cooking classes, she knows what a roux is and even how to make one. I mean she could cook the “normal stuff” so good your tounge would jump out of your mouth and give you a high five ….but she would also cook stuff like peanut soup and french cut green beans with baby pearl onions…..that is not what kid wants to see on his plate. Gross.
I do not have the training she does, but hey most people can’t cook as good as their own mother can.
All of that said I have been around good food my whole life. My preference is for southern table fare. I like keeping the traditions of my ancestry alive with things like homemade cornbread and buscuits (no box or whop stuff please). I love bacon in my green beans and think boiling is a perfectly acceptable method to cook a variety of vegitables. I love BBQ and respect its orgin of lesser cuts of meat cooked slow to make them more tender and tasty. I love hunting and fishing and enjoying the spoils of a successful day afield. I am aware that the “sweet tea line” is jagged and well below the mason dixon line.
I enjoy good food what ever type it is and althougth I have not tried peanut soup since my childhood, if I found a place that served it I think I would try it again.
Born in the Middle East and raised in Beirut, Lebanon. I love Arabic Food, but I did not begin to cook until I came to the United States in 2003.
At the age of 30, I wouldn’t eat fish. Yuck, fish?! A few, or more years later, I am reformed & even make my own sushi. I am a huge fan of comfort food & the classics.
I learned that if prepared properly, I will eat just about anything although I don’t want to know what it is. I draw the line at offal, fish-heads, chicken feet, head cheese and the ever memorable: pregnant smelt. I’ll leave that to the Stuart & Bill: Have fun boys!
Neither a trained chef or culinary expert but a true lover of food including the history, background and even the science behind what makes a great dish. With twelve years as a manufacturing consultant specializing in food processing, I have a unique perspective on how much of the food we purchase is created. Being fortunate to have travel extensively for work and pleasure provides me with ample opportunities to experience new foods and regional variations on a regular basis. I have an obsession for Reubens and will select a reuben sandwich without consideration of anything else on the menu if available.
Interestingly I was a fussy eater until I left home for university and had to cook for myself. Ever since then I was hooked. I love cooking (so much so that my wife doesn’t get a chance to cook), experimenting with new techniques, finding out the origin of recipes and most of all looking for new and exotic tastes.