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Wannabebwana
Cook Joined: 29 January 2019 Location: Canada Status: Offline Points: 163 |
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Welcome Atticus.
I dated a Vietnamese woman for about a year. It was my first introduction to Vietnamese food and it remains my dinner of choice when I dine out. I especially prefer it over Thai food because Vietnamese usually uses fresh vegetables instead of cooking them into the meal. Two of my favourites were Goi Ngo Sen (Lotus root salad) and Goi Cuon (fresh spring rolls), though we ate them with fish sauce instead of peanut sauce. She also used to make the Cha Gio (fried spring rolls) very small and bite-sized. They were soooo good! They were like potato chips. You could never eat just one!
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Melissa Mead
Master Chef Joined: 17 July 2010 Location: Albany, NY, USA Status: Offline Points: 1174 |
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Welcome, Atticus!
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pitrow
Master Chef Joined: 22 November 2010 Location: Newberg, Oregon Status: Offline Points: 1078 |
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Hello Atticus! Welcome.
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Mike
Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog |
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Atticus
Scullery Servant Joined: 24 March 2020 Location: Vietnam Status: Offline Points: 4 |
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Hi Wannabebwana, |
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Atticus
Scullery Servant Joined: 24 March 2020 Location: Vietnam Status: Offline Points: 4 |
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Hi Melissa Mead,
Nice to meet you.
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Atticus
Scullery Servant Joined: 24 March 2020 Location: Vietnam Status: Offline Points: 4 |
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Hi pitrow,
Nice to meet you.
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Wannabebwana
Cook Joined: 29 January 2019 Location: Canada Status: Offline Points: 163 |
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Atticus, I’ve never been to Vietnam. My girlfriend was here in Canada (she came on the boat exodus around 1988 - a harrowing experience).
I’d love to visit Vietnam, all of Asia, actually. Some day...
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Welcome to Fotw. |
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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BryanLee
Scullery Servant Joined: 07 April 2020 Status: Offline Points: 1 |
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Hi, I'm Bryan, Nice to meet you all! )) I enjoy vegetarian meals. Wish to enlarge my experience here!
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Hi, Bryan. Welcome to our little corner of the culinary world. I hope you'll like it here, and become an active member.
We always welcome new voices. So don't hesitate to join existing threads, or start two or six of your own.
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But we hae meat and we can eat
And sae the Lord be thanket |
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Melissa Mead
Master Chef Joined: 17 July 2010 Location: Albany, NY, USA Status: Offline Points: 1174 |
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Welcome!
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cychim
Scullery Servant Joined: 03 June 2020 Location: Hong Kong Status: Offline Points: 1 |
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Hello from Hong Kong, most of you already know me from that other place.
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cychim
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Welcome to Fotw. |
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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eaglssong
Scullery Servant Joined: 19 August 2020 Location: Arizona Status: Offline Points: 5 |
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Hi,
At the young age of 78, I decided it was time to learn to cook. I was directed to this site, and got interested in the history of certain foods, which kind of parallels my interest in genealogy. Looking forward to “meeting” y’all, and learning alot about different foods and trying some new recipes. 😁 |
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I’m a pothead (Instantpot that is)
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Let’s make
EagleSong really welcome, guys. I’ve known
Ann for ¾ of a century. She’s my big sister. We both
learned the basics at our Mother’s knee. Yet, we have two radically different
cooking styles: I prefer cooking with clay pots, manual prep implement, and
such, while she’s a master of modern cooking implements, such as Instant Pots,
Air Fryers, etc. I tend to do everything
from scratch, while she’s a big believer in convenience products; I mostly cook
with gas or over live coals, while she cooks, primarily, with electrons. As much as possible, I want to know the
cultural matrix of the foods I cook, while she only wants to know that it
tastes good. But, you
know what? We both get where we want to go.
Which pretty much sums up the natureof cooking; there are no right and
wrong ways. Only the ways that work for you. Anne,
let’s hear more from you, and your experiences with the tools you use. |
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But we hae meat and we can eat
And sae the Lord be thanket |
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Wannabebwana
Cook Joined: 29 January 2019 Location: Canada Status: Offline Points: 163 |
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Welcome Anne,
I tend to the more traditional cooking styles, too, but am not so rigid that I won't let convenience get in the way. And, yes, my aim is that it taste good!
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Melissa Mead
Master Chef Joined: 17 July 2010 Location: Albany, NY, USA Status: Offline Points: 1174 |
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Welcome, EagleSong/Ann! I had to learn to cook as an adult too. I was so thrilled when I came here and learned tow to make a cheeseburger!
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Welcome to Fotw. |
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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