My Background
For those who wish to know, my cooking background is extremely limited. Before this project started, I was one of those who are said to not even know how to boil water. Although that is not quite literally the truth, as you can see below, my net cooking experience was extremely limited.
- Early 1970’s - Forced to take a home economics class in 7th grade. I remember very little aside from how to butter a pan (don’t ask me why that is the only thing I remember from that year of classes).
- Early 1970’s - Boy Scouts. Minimal cooking such as dogs and burgers, plus heating corn or beans up in the can.
- Mid - Late 1970’s - Worked in production bakeries that supplied bagels to restaurants all over New York City for several years. I still remember very well how to Kettle (boil) and bake bagels, but had little experience with the dough itself.
- Past 30 years - Basically just cooking beef and venison on the grill - no side dishes. Occasionally microwaving dehydrated soup.
The Present
In May of 2007, I took up cooking. This was more of a challenge than anticipated because most cookbooks and recipes assume you know the basics. A lot of time was wasted learning what things like poach, simmer, broil, etc… mean. I spent a lot of time researching on the internet and watching the Food Network.
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