wondering who has really culinary talent here?
not just mac and cheese, REAL chef like.....
post pics
not just mac and cheese, REAL chef like.....
post pics
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This dog, is dog, a dog, good dog, way dog, to dog, keep dog, an dog, idiot dog, busy dog, for dog, 20 dog, seconds dog!
Now read without the word dog. -
*raises hand* -
I wouldn't say I'm a chef but i do love cooking. Give me some balsamic vinegrette seasoned AAA steaks with some sprinkled garlic cloves and some peppercorn and what a dish!
WGI play with Google.Comment
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I love to cook. I have some awesome healty recipes as well. I've never really taken pics of what I make. But I may start. I'm about to run to the store and shop for the next couple weeks right now. It's my chance to get away from the computer every night.Comment
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Who the hell takes pics?
And, FYI it takes real talent to make good mac and cheese.Comment
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I grew up in the restaurant business and have Italian blood in my veins.
Raises hand.Comment
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im not a real chef in anyway, but i do like to cook and like the challenge.
i tried to take some advanced classes a while ago but had to go through the whole intro courses and eveyrthing else, didnt feel like wasting the moneyEmail: Clicky on MeComment
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no sandwiches for you!Comment
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I have a culinary degree and was an exec chef for 10+ years. Only photos I have on here are of christmas dinner last year taken with an iPhone. Fav things to cook are lobster hash, shrimp portobello napoleon, asian snapper (red snapper on top of stir-fry veggies with a spicy sriracha broth), pretty much any kind of steak and many, many more.
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I can cook a hotdog in boiling water, on george forman grill, or in the oven wrapped in foil along with some tater tots. So .. yeah.. take that.
hehe43-922-863 Shut up and play your guitar.
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Ella Black
Protect Your Digital Assets
Senior Business Development - Degban, Ltd.
icq: 467849013 skype: TouchEllaComment
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I make my mac and cheese from scratch
I was a chef before porn, my specialty was mexican/southwestern and sauces...I suck at baking...it's too measured and precise
no pictures though...Comment
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Two left hands here myself (exept for BBQ maybe), but my GF cooks like a chef. Japanese, Thai, French, Italian, anything really.Comment
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I love cooking.
Instead of a pic, here's a nice recipe for a pasta salad. It's great on warm summer evenings, with a few nice glasses of wine, a bit of ciabatta, some cheeses and some ham. Plus, it only takes about 15 minutes to make.
For 4 people:
- 500 grams of penne rigate
- olive oil
- balsamic vinegar
- 4 large tomatoes
- 150 grams of iceberg lettuce
- 1 large ball of mozzarella
- a handful of capers
- fresh basil
- oregano
Cook the penne rigate until it's slightly overcooked. Meanwhile, chop all the other stuff up and mix it together with a liberal splash of olive oil and a modest bit of balsamic vinegar. When the penne rigate's done, cool it with cold water, drain it, add the stuff you just chopped up.
For variation, you can add stuff like baby spinach, grilled bell pepper, (pickled) garlic and finely chopped onions, or you can replace the mozzarella with feta.
Goes well with a nice fruity rosé, or perhaps some chardonnay, riesling or pinot gris.
It's absolutely delicious, will get you laid on first dates (tip: include it in a picknick basket for a romantic and cheap night out that is sure to impress anyone with a vagina), and even a retarded chimp can make it./(bb|[^b]{2})/Comment
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yeah, somehow... i am just too lazy for the more complicated thingsComment
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Kristin can cook it up!
Stuffed Jalapenos
Ultimate Spaghetti Sauce
Steak w/ Bernaise Sauce
11 Layer Taco Dip
~TheDoc - ICQ7765825
It's all disambiguation
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I can cook like a motherfucker.
I dont often take pics though.I'm funner than AIDS, and easier to explain to your parents.Comment
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I can...as for pics...everything here I cooked - http://www.flickr.com/photos/sarahja...7619068586167/Comment
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My beer can chicken is fucking legendary!!!!!
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i love to cook. it's my way to relax every day. i always mean to take pictures, but alas, i'm lazy.
viki [at] realsexcash [dot] com
228 263 454Comment
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I'm limited to good food that will make you fat
I even make the guacamole
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My Specialty is Mexican.. everything is made from Scratch don't have any pics tho 
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Me and i like it beleive or not.
The best of the day !
I relax, take a beer and/or a glass of wine. Put some music on or some talk radio but i fucking hate it when i screw up something (happens rarely tho)
Chinese, Mexican, Italian, Greek NAME IT. Shit i should open of restaurant but then again, it's worst then the signup ratios we're seeing heheheheheheheheComment
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I love to provide great food for family and friends. Allrecipes.com is a great source. Seafood is amazingly festive and fun...especially cooking for family that lives inland. Something about the prep makes it great fun.
CheyenneComment
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I am definitly the cook of the house. Everything from Asian to South American to northern Italian. Don't have nay pics because my wife and I eat it before we have a chance to.Comment
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I am the best god damned cook on gfy!!!!
I do have pics of some great dishes i have done. Though most pic opps are passed up by jumping right to them to devour their consistency.
Leme find some....Comment
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Devin from our office has his papers, Misty from Submit passes was a pastry chef, and both Magnus and I take our food very seriously. You should see pot-luck lunches here..hehe.. and office Meat Fest is always a blast.
This office could start a restaurant with no problems at all...heheRich"at"rebel-ads.com
ICQ 644377336 or MSN ruralx"at"hotmail.comComment
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I ran Canada's only 5 diamond restaurant for a while, and 5 other restaurants. Teach people about wine, and love to cook. Also I make cheese (Camembert, Brie, Fresh Chevre, Stilton, Ricotta, Creme Fraiche, Cambozola) so yes I can cook.
Here are some pics of me making cheese:
A new English Stilton is aging and growing traditional blue mold
Camembert with white mold just forming
Camembert is their molds left overnight to get their shape
Me preparing the milk with starter cultures so the flavor profile can be created:
A fresh batch of Camembert can be aged now for mold and flavor to develop:
Finished Camembert and Goat Cheese ready to sell:
Here's me making Voodoo shrimp, which is tiger prawns with fresh chili and lime juice coated with Panko breadcrumbs and toasted black sesame seeds served on a bed of dry ice
oh and a picture of Carmen Luvana's tits, just because this is a adult forum board and no thread is complete with a tit shot in my opinion.
I have a ton of really great pics of quite difficult sushi type plates I made which looked really cool so I'll try and dig those out.Comment
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Thanks I am stuck on a plateau at about 90lbs lost which is driving me nuts but eventually I will get moving again.
Not trying to kill yah...the majority of that is low fat. It is just one of my ways of keeping me from going insane when having to count calories. I write them down as recipes and submit them to the recipe site and share.Comment
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WOW. I am in awe.I ran Canada's only 5 diamond restaurant for a while, and 5 other restaurants. Teach people about wine, and love to cook. Also I make cheese (Camembert, Brie, Fresh Chevre, Stilton, Ricotta, Creme Fraiche, Cambozola) so yes I can cook.
Here are some pics of me making cheese:
A new English Stilton is aging and growing traditional blue mold
Camembert with white mold just forming
Camembert is their molds left overnight to get their shape
Me preparing the milk with starter cultures so the flavor profile can be created:
A fresh batch of Camembert can be aged now for mold and flavor to develop:
Finished Camembert and Goat Cheese ready to sell:
Here's me making Voodoo shrimp, which is tiger prawns with fresh chili and lime juice coated with Panko breadcrumbs and toasted black sesame seeds served on a bed of dry ice
oh and a picture of Carmen Luvana's tits, just because this is a adult forum board and no thread is complete with a tit shot in my opinion.
I have a ton of really great pics of quite difficult sushi type plates I made which looked really cool so I'll try and dig those out.Comment
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leeds, I am highly impressed. And I must say your descriptions have made me quite hungry!!email: [email protected]Comment
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nice. I'd like to see some pictures. I did classical French cooking at culinary school as part of my degree, and worked in 5 stare kitchen through the usual rotations. Now I just sell cheese although making my own wine professionally is the next step for me. I made sausages for a while, experimenting with all kinds, even a pea and Pecorino risotto sausage (didn't work btw)
anyway show us some picturesComment
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Now I am getting a 11PM appetite for french cheeseI ran Canada's only 5 diamond restaurant for a while, and 5 other restaurants. Teach people about wine, and love to cook. Also I make cheese (Camembert, Brie, Fresh Chevre, Stilton, Ricotta, Creme Fraiche, Cambozola) so yes I can cook.
Here are some pics of me making cheese:
A new English Stilton is aging and growing traditional blue mold
Camembert with white mold just forming
Camembert is their molds left overnight to get their shape
Me preparing the milk with starter cultures so the flavor profile can be created:
A fresh batch of Camembert can be aged now for mold and flavor to develop:
Finished Camembert and Goat Cheese ready to sell:
Here's me making Voodoo shrimp, which is tiger prawns with fresh chili and lime juice coated with Panko breadcrumbs and toasted black sesame seeds served on a bed of dry ice
oh and a picture of Carmen Luvana's tits, just because this is a adult forum board and no thread is complete with a tit shot in my opinion.
I have a ton of really great pics of quite difficult sushi type plates I made which looked really cool so I'll try and dig those out.
Nice pics tooComment
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Sauted pork with scallions, chilli, onions, jalapeños and zucchinis
Then, the glorious Spaghetti
Panteon Soluciones Graficas - Professional & Custom Graphic Developments
ICQ: 367008853 - Skype: panteon.s.g - Email: [email protected]Comment
, the sky is falling down, it's an adult webmaster board (the biggest) and we're talking about making dishes 
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