Joined
·
367 Posts
I guess I started cooking when I was 9 or 10 but didn't take over the family kitchen until I was 12 or 13. Mom wasn't (and still isn't) the best cook out there and I was tired of eating the same things all the time so I took over. At one point I had a french trained trained chef for a stepfather; he taught me knife skills, encouraged me to be more adventurous and was astounded by my natural skills with seasonings.
About 40 years ago I started doing historic reenactments and became addicted to redacting and cooking Medieval and Renaissance recipes from Europe, the North African coast and the Middle East. I've taken what I've learned and applied it American comfort foods just for fun and it's turned out great.
Now I'm more of a "plain cook" unless we're having company. All bets are off then...lol
About 40 years ago I started doing historic reenactments and became addicted to redacting and cooking Medieval and Renaissance recipes from Europe, the North African coast and the Middle East. I've taken what I've learned and applied it American comfort foods just for fun and it's turned out great.
Now I'm more of a "plain cook" unless we're having company. All bets are off then...lol
