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wooÐs · 12-17-2009, 08:39 AM

I have plenty of cookbooks. But after I watched the Gordon Ramsay thing, I felt like I learned more in an hour than I would reading all those books from front to back. Also, my Mother's Greek - would cook 6 1/2 out of 7 days a week while growing up. But I never had a desire to just watch her in order to learn. I wish I had now. I will definitely use this thread, at least, to ask questions (like the cutting board deal lol.)

I think this weekend, I'm going to do the shrimp appetizer he made, but eat it as a meal. And after watching the show and chatting with Mom, I'm getting a hand-me-down garlic crusher (she doesn't use it,) a nice set of knives (mine are horrible,) and I'm buying a wooden cutting board today lol. Something nice to keep on the counter. I'm stoked.

Thanks to you all for your help and for offering to help! I will definitely be utilizing you in the future!

I'll end with a question --- what's the point of letting meat 'rest?' On the show, Gordon seared steaks on both sides, then took them off the pan to rest. He then finished them off later.

12-17-2009, 08:39 AM	#14 (permalink)
wooÐs Sitting in a tree Location: Atlanta	I have plenty of cookbooks. But after I watched the Gordon Ramsay thing, I felt like I learned more in an hour than I would reading all those books from front to back. Also, my Mother's Greek - would cook 6 1/2 out of 7 days a week while growing up. But I never had a desire to just watch her in order to learn. I wish I had now. I will definitely use this thread, at least, to ask questions (like the cutting board deal lol.) I think this weekend, I'm going to do the shrimp appetizer he made, but eat it as a meal. And after watching the show and chatting with Mom, I'm getting a hand-me-down garlic crusher (she doesn't use it,) a nice set of knives (mine are horrible,) and I'm buying a wooden cutting board today lol. Something nice to keep on the counter. I'm stoked. Thanks to you all for your help and for offering to help! I will definitely be utilizing you in the future! I'll end with a question --- what's the point of letting meat 'rest?' On the show, Gordon seared steaks on both sides, then took them off the pan to rest. He then finished them off later.