Allow me to introduce myself

[Rob Wright]

Thanks for the welcomes guys.

Rhino, I may not have attended cooking school yetbutI've been on the restaraunt business for twelve years(I'm 27) starting out as a dishwasher and moving up to prep cook and line cook at various restaraunts.
I want to go to culinary school because I enjoy cooking, I want to learn more than what I know and I want to cook more variety of items. The people here are very firm in their eating habits, meat, potatoes, and fried food. No fish unless fried, vegetables are what food eats, ,unwilling to try other countries style of cuisine, etc. I like variety which is sadly lacking here. As for Haggis, the vegetarian recipe looks really good.

Doc, I agree about the tourists but they are the lifeblood of Cloudcroft. Why go to the exspense of traveling if all you want is what you have at home?

As for pictures, I don't have any of me in my kilts, there are photos floating around somewhere, I should get my friend at the local paper to take some of me sometime.

Rob Wright

[bikercelt1]

Welcome to the group Rob. Now that you're done lurking you've taken the first step toward kissing sanity goodbye and giving in to the addiction, but then again, if you've been lurking here long you knew that was inevitable didn't you? Glad to have you on board.

Jamie

[Graham]

Welcome ex-lurker, from Downunder Down Under.

Glad to get to know you, hope this site will meet your needs and help us all to grow together.

[bubba]

Graham, I don't wanna grow no more. I stopped growing up and now I only grow out!

[Vince]

Hi Rob -

Arrrggghh - these always sound too much like AA meetings.

Thank you for finally taking the plunge. Well it looks like the cooks/chefs are making the move to give the cops a run for the largest group in this forum.

Sounds like your customers have that stereotype mid-western palate. Folks who think that Mrs. Pauls fishsticks are something akin to seafood. For you members from the mid-west, please be assured that no offense is intended.

Disclamers:
1. Remarks made by the author of this post are solely his opinion and do no necessarily reflect the opinions of the forum administrator or persons acting on his behalf.
2. Persons described in this post may or may not be fictional and any resemblance to persons living or dead is purely coincidental.

[The Kilted Chef]

Welcome, Rob! Great to have another in the cookin' biz to talk chow with!

Larry

[Rufus]

Hi Rob, and welcome to the forum!

Where are you thinking of going to Culinary school? I had a friend that went to the Western Culinary Institute in Portland, Oregon, and she loved it. It's a "Le Cordon Bleu" school.

[Xcop]

Welcome Rob, everyone will make you feel very comfortable here.

David

[Rob Wright]

Rufus, I'm leaning towards something in the Napa Valley, I have family there that I could freeload, I mean take advantage of, I know several who have attended Western Culinary institute in Portland. It's a little early yet for me to decide, since there are some things that need to be taken care of first before I start applying.

Larry I'm not in your league yet but give me time.

Here is a favorite recipe that people like me to fix for potlucks and what not.

Whisky Salmon

1 bottle of favorite single malt scotch
salmon cut into 1/4 lb filets
honey
ziplock bag

Toss salmon filets into ziploc bag. Add scotch. The amount you add varies,, if you are using a peaty, smokey scotch(Laphfroig, Talisker, Lagavulin, etc) you would use less. I usually use abot 1/4 scotch per lb of fish. Marinate the salmon for 20-45 minutes, or however long you want. I cook my over an open flame on a bbq grill. Right before the fish is cooked to the desired temp. I brush honey on both sides of the fish, serve with scalloped potatoes, rice pilaf, or whatever you want. I have used a different scotch everytime I've made this. The best results I've had were with Laphroig, Macallan, Glenfidditch 15 year Solera, and Speyburn.
This is a good way to justify purchasing new scotchs since each one will impart its own unique flavors to the salmon.

Rob Wright

[The Kilted Chef]

Rob, you're too kind!

The best results I've had were with Laphroig, Macallan, Glenfidditch 15 year Solera, and Speyburn.
This is a good way to justify purchasing new scotchs since each one will impart its own unique flavors to the salmon.

Rob, I've done this salmon as well. It just about killed me to use single malts that were costing about $2.50 + per fl oz.! The recipe does justify the purchasing of the whole bottle (when explainin' to the wife)! Now, where did I put that Lagavulin that I bought for that salmon...

Larry

It's either a poor use of good whisky, or a good use of poor whisky...