Topic: Hi

[Donald Brasco]

Hi there. I'm Don, long time curry fan and home chef.  Have been researching professional / authentic recipes lately because there's so much more info out on the web now that it's become viable to cook like the pros at home. I would describe myself as more of a researcher than an experimenter or gifted chef, as it seems to me far better to build on the work of others than to try to invent from scratch. That's if you can find the right "others" of course.

Still figuring this place out!

I'm into chinese, Indian, tex mex, any kind of take out or restaurant style food as it seems to me there's often only a few "value add" steps or techniques which take a recipe into the territory of saleable food & therefore knowledge is the most important ingredient to add to any meal. 

Also ++always++ interested in tips on other resources worth persuing, be it books, websites, YouTube channels or anything where good solid info on which I can develop my own cooking may be found.

Thanks all.

[Madrasandy]

Hi Don

[Onions]

yo

[Donald Brasco]

Thanks for the welcome 

[JerryM]

Don,

Saleable food caught my eye. Those value added steps are the hardest to find though.

Hope we can get you to experiment more yourself.

Looking forward to your help.

Best wishes jerry

[littlechilie]

Hi and welcome