Oh, but don't worry, forums are far from a foreign concept for me ;)

Anyway, I figured that I would introduce myself to offer what little expertise I have. While I'm an amateur in weight loss and building muscle (I'm just starting after getting sick of being faaaat, but now I'm dead serious about whittling myself down), I have one particular forte: I'm a college certified cook. I know a fair bit about food structures (and how to best cook certain foods for texture and taste), and also have training in diet and nutrition (which ran the gamut of vegetarian proteins, low-fat cooking, and some interesting substitions). So, if you need to gussy up something bland, or devise a healthier version of a favourite recipe, I guess I'm your gal (if no one more qualified is available... do any cooks/chefs frequent these forums?)

I'll eventually get more contact info into my profile, if ever anyone wishes to ask me anything with regards to the above especially.

This seems like a very supportive forum, and I look forward to interacting with everyone :tucool:

BC? Far from Vancouver?

Anyway, welcome to the forums! I'm not a certified cook, but I love to cook and I think I have a few pretty good recipes too, esp. the two first here:

http://forums.johnstonefitness.com/showthread.php?t=1650
http://forums.johnstonefitness.com/showthread.php?t=2246
http://forums.johnstonefitness.com/showthread.php?t=1947

:drool:

Welcome to the forums! You are right, it is a great place!

Looking forward to asking cooking questions and helping answer fitness questions you may have...if you have a question at least a couple people here will have an answer if not more.

Take care!

Thanks for the welcome!

Duckman: I suppose I'm close to Vancouver. I'm across the pond, on Vancouver Island (the big island off the coast of the province). The recipes look really interesting and more professional than many I've seen. I notice you're using heavy cream, I've done a successful substitution in a pasta recipe using condensed milk and a flour slurry (the name for a thickening mixture constisting of a starch and a cold liquid). I see that recipe is geared for a low-carb diet, though, so I'm not sure if that's of interest :confused:

As for the fitness questions, TheRyanator, I'm sure I'll have them :whistle: This powderpuff has much to learn.

I made it to taste good. I had some salmon, had some galangal laying around, but I had never tried it before...turned out to be a success. But then I made it a low carb ditching the potatoes;)

That is by far the best salmon dish I've tried...ever...anywhere :tu:

flour slurry...I guess you could use corn starch?

flour slurry...I guess you could use corn starch?

I suppose, although there's something about the texture of cornstarch in things that bothers me, when it gets to a point where you just know that you're eating cornstarch glop (this is one of those crazy cook's preference that I just can't explain). I use cornstarch for clear sauces, flour for the things you can't really see through.

Anyway, the idea with the evaporated milk is to thicken it just slightly, to the texture of cream. It should thinly coat a spoon, and the starch should be gelatinized so that it's smooth and properly incorporated into the sauce.

Enough of that, though, I should probably haul my wasted year of college education over to the recipe forum.

when it gets to a point where you just know that you're eating cornstarch glop...

ya...I know exactly what you mean;)

Welcome, it certainly is a good place!

I have a question maybe you can answer? I was looking at taking a class this fall as something fun to do and meet people. One idea I had was a cooking class. However, I'm not sure what I would be looking for. I'm not much of a cook, and would be open to learning anything.

I looked through what the technical college here has to offer (siast (http://www.siast.sk.ca/) in Sask), and it seemed that the courses were geared towards career oriented people -- ie professional cooks, short order cooks.

I guess this is pretty dependent on where one lives, but do you know where to look for such a class, or any other suggestions?

Cheers!

Unfortunately, no. At least from where I am, I haven't seen any casual cooking classes available (from looking online, I suspect this is more of an urban option). To learn a range of the basic techniques, rather than something specific (such as 'how to be a fry cook' :D ), you might be better off checking that stuff out online. I seem to remember Epicurious (http://www.epicurious.com) having how-to videos for a lot of techniques. Foodtv probably has plenty, too.

If you have any specific questions about cooking, you can always ask me:)

Unfortunately, no. At least from where I am, I haven't seen any casual cooking classes available (from looking online, I suspect this is more of an urban option). To learn a range of the basic techniques, rather than something specific (such as 'how to be a fry cook' :D ), you might be better off checking that stuff out online. I seem to remember Epicurious (http://www.epicurious.com) having how-to videos for a lot of techniques. Foodtv probably has plenty, too.

If you have any specific questions about cooking, you can always ask me:)

Oh well, thanks anyway! I know I could (and should) improve my cooking lots from books and other online resources. I was looking for a class more for something fun and social to do. It looks like I'll be busy this fall with guitar lessons anyway though! :)

That, or I'll have to take a trip to Thailand and take some classes there... hmmmm :drool: