Quote (Mukhalif @ Apr 12 2018 07:03pm)

Ahh! It is a British, blue-veined, semi-hard cheese. Quite pungent and tangy, dang when it goes in a brocolli soup... a match made in heaven!

That's great man, soup is a great way to start. You can pretty much invent your own rules ^_^ I got really in to cooking maybe four or five years ago, and it is both very satisfying and addictive!

Interested in your method of chopping/dicing onions! Guessing you already found the method of bashing the garlic clove with the side of the knife, to get the paper off quickly? I was so excited when I discovered that, haha, saved me a lot of prep time!

Ribeye steaks :drool: Damn you're getting me hungry now!

Quote (Vilify @ Apr 12 2018 09:29pm)

The chopping/dicing is really simple & as cliche as it may sound, I found it on a Gordon Ramsey video on Youtube.

Here it is:
http://www.youtube.com/watch?v=dCGS067s0zo

And yes! The knife on the garlic thing made me SOOO happy. Basically no sticky fingers and it saves you what seems like hours :D

Oh yeah, Ribeyes have just finished being seasoned, just gonna wait 4 hours for the lady to get home and then I can start cooking :P

Quote (PikaBhew @ Apr 12 2018 08:38pm)

where you live at..? 930 pm here :o

Quote (PikaBhew @ Apr 12 2018 07:38pm)

where you live at..? 930 pm here :o

Quote (Vilify @ Apr 12 2018 09:51pm)

Well I assume that was at 7:30 my time as it's now 7:50.

She gets off at 11 to 11:30 ish and I plan on firing up the skillet when she calls me saying she's on her way.

Edit: I didn't even answer you.

Washington state :)

Quote (PikaBhew @ Apr 12 2018 07:52pm)

ah. you eat late af. lol.

Quote (Vilify @ Apr 12 2018 08:53pm)

I'm a night owl. Normally up till 3-3:30 every night even though I have to leave the house at 9:30 for work.

Quote (Vilify @ Apr 13 2018 02:29am)

The chopping/dicing is really simple & as cliche as it may sound, I found it on a Gordon Ramsey video on Youtube.

Here it is:
http://www.youtube.com/watch?v=dCGS067s0zo

And yes! The knife on the garlic thing made me SOOO happy. Basically no sticky fingers and it saves you what seems like hours :D

Oh yeah, Ribeyes have just finished being seasoned, just gonna wait 4 hours for the lady to get home and then I can start cooking :P

Quote (Mukhalif @ Apr 12 2018 08:10pm)

Nice! Ramsay is a wizard in the kitchen, gonna have to bookmark that vid :D

I know right! Back when I was studying my MA in London I had a Taiwanese flatmate who was seriously into her cooking, she showed me the garlic thing and I went say whuuuut!

So maybe I should introduce myself. Haaaai, I'm Tom, and I'm an alcoholic.

Aha. Seriously though. My name is Tom. Under normal circumstances I work as a teacher and practitioner of music (I majored in jazz studies, main instrument being the double bass). I'm currently based in the southwest of the UK, where such work is very hard to come by, so I usually supplement it with casual bar/kitchen work. As of this year I've been signed off due to severe depression and alcohol abuse, currently waiting on a liver scan before I can go in to detox.

Not meaning to bring the mood down. Nice to meet you all and have a good bit of casual chat :)

Quote (Vilify @ Apr 13 2018 03:24am)

Nice to meet you Tom! My name is Blake, I drink some amount as well & currently am the Sales Floor Manager at my furniture store.

If you ever want to chat about the depression/alcohol side of things, I could perhaps be of assistance. I drink pretty often and could most likely relate to how you feel/think, no joke.
Good luck on the liver bud, my thoughts will be with you.

Don't apologize, sometimes we all need to get a load off our shoulders & chat with our peers!

After all, that is the exact intention of me making this thread. To get to know each and every one of you on a more personal note more or less & to help anyway I possibly can.