I have just found this news group, and think this will be a really good fit.
I like to experiment when cooking and have decided to start writing down the
ones that come out really good. I haven't made an inedible dinner yet.

can't wait to get to know everyone.

On Fri, 14 Jan 2005 12:14:38 -0600, "aphreal" > wrote:

>I have just found this news group, and think this will be a really good fit.
>I like to experiment when cooking and have decided to start writing down the
>ones that come out really good. I haven't made an inedible dinner yet.
>
>can't wait to get to know everyone.

Welcome! Can't wait to see some of those recipes.

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

"aphreal" > wrote in message
...
>I have just found this news group, and think this will be a really good
>fit. I like to experiment when cooking and have decided to start writing
>down the ones that come out really good. I haven't made an inedible dinner
>yet.
>

That's more than I can say! But you will - and you should. If you love
experimenting with cooking you are bound to.


--
Peter Aitken

Remove the crap from my email address before using.

Peter Aitken wrote:
> "aphreal" > wrote in message
> ...
>
>>I have just found this news group, and think this will be a really good
>>fit. I like to experiment when cooking and have decided to start writing
>>down the ones that come out really good. I haven't made an inedible dinner
>>yet.
>>
>
>
> That's more than I can say! But you will - and you should. If you love
> experimenting with cooking you are bound to.
>
>
Welcome and Peter's right. Knock on some wood when you say "I haven't
made an inedible dinner yet."

The key word in that statement, is *yet*. Either you will, or you're not
experimenting enough. ;-)

--
Steve

Life should *not* be a journey to the grave with the intention of
arriving safely in an attractive and well preserved body. But rather
to skid in sideways, chocolate in one hand, martini in the other, body
thoroughly used up, worn out and screaming, "WHOO HOOOOO, what a ride!"

On Fri, 14 Jan 2005 12:14:38 -0600, "aphreal" >
wrote:

>I have just found this news group, and think this will be a really good fit.
>I like to experiment when cooking and have decided to start writing down the
>ones that come out really good. I haven't made an inedible dinner yet.

You can only truly call yourself a cook if you have made a failed dish
that inspires a thought such as, "Y'know, if I'd sauteed the criminis
a bit more, then allowed the roux to thicken a bit more, left out the
sherry and kicked the heat up a bit..."

We can follow the recipes, but then our cooksense has to take over ;-)

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA


"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

On Fri, 14 Jan 2005 12:14:38 -0600, "aphreal" >
wrote:

>I have just found this news group, and think this will be a really good fit.
>I like to experiment when cooking and have decided to start writing down the
>ones that come out really good. I haven't made an inedible dinner yet.

You can only truly call yourself a cook if you have made a failed dish
that inspires a thought such as, "Y'know, if I'd sauteed the criminis
a bit more, then allowed the roux to thicken a bit more, left out the
sherry and kicked the heat up a bit..."

We can follow the recipes, but then our cooksense has to take over ;-)

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA


"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"