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I?m a once-again bachelor that lives in Minnesota?s tundra (where they say anything freeze-dried lasts longer!). My public name, by the way, is a direct result of my experience as a fats and oils broker where I learned the difference between grease and tallow. I have since moved on but there's a slippery place I don't want to revisit soon!
I?ve got three great kids, the youngest of whom is completing his PhD in food science. What I imagined might be a really neat advanced culinary experience for him turns out to be a major tour into chemistry (which is about as accessible to me as nuclear physics). But I have to admit, it is interesting to hear how a no-fat dairy cream can be concocted. Better living through chemistry, right?
Update! My bouncing baby boy is now a PhD and even better, he is a new father for the second time! He and his lovely bride have just been blessed with another beautiful daughter, my 4th grand child. Now to find that job...
I?m probably a million dollar?s worth of 2 cent information but that doesn?t help when it comes to feeding myself. I figured out quickly that if I am to to survive, I better learn how to cook! I never met a cookbook I didn?t like and I?m open to most any cuisine but without a sense of organization, the information overload was sinking me. Browsing your contributions and seeing how things are done have been a huge help.
I'm not a food snob. (After all, one of my favorite recipes is Beer Can Chicken.) We are all here to have fun and share ideas. Any meal, presented with good intentions deserves an honest appraisal. I have my favorites like Chinese, Mexican and others but I am definitely open to new experiences. Keep all those wonderful recipes coming as each day is a learning experience for me!