Culinary and agriculture stuff
 

Hi. So i was wondering if there are people Here who lovez cooking and farming.

Maybe you could share me some of your knowlege if you are already a very good chef or a master farmer.

I'm studying culinary at the moment anf i amplanning to leave my officr job to movr into the kitchen.

I also love farming i havr plantef lots of herbd in our back yard.

I wanted to owna restaurant that has a farm on backyard so that i can grow all the things that will be served.

I'm not a master, or anywhere near, but I do love cooking and I love gardening <3

I am somewhat...I sort of hope to start a small community based in a sustainable farm... (~30 acres)

Edit: I can make cookies, brownies, potato-stuff, bread, stews, breaded chicken, biscuits, caramelized apples, canned pickles and tomatoes/salsa...

I definitely don't consider myself an expert. But I grow tomatoes, green onions, chives, blueberries, peaches, and apples. I also have a raspberry bush started.

I am totally lame, because I don't have a garden, my last garden was eaten up by critters and bugs. I have deer and bunnies and as a consequence the only flowers I can plant are dandelions because they are so smelly. As for veggies, I have not tried again. I don't love to cook, but I love to eat.

I come from a long line of successful farmers. While my father decided to switch careers and I followed in his footsteps, my uncle on his side of the the family continues the family business. My brother and sister and I used to go visit the farm every summer to help with the wheat harvest.

I forget just how big the farm is, but I know that if you're standing in any of the fields, you see nothing but fields all the way out to the horizon. (Not all of those fields belong to my family.)

I am in a profession where my gardening experience is needed, so I know a bit, but like glitch said I also love both XD

I live on a farm and try to cook. I'm probably not totally awesome at it, but I can do some basic things. My specialty is fried zucchini now, and I can cook a steak. Still working on chicken.

Since my sister whom I live with is not always one to cook, I tend to be the one to make meals, alternating with our housemate who makes massive dinners on occasion.

I learned to cook mostly from my dad talking to me while he was cooking, or him or my mom trying to show me things, and from the cooking channel being on all the time. I picked up more than I realized once I actually started to try cooking. I find the little things are the most useful to know, like knowing how to make a sauce from the crud in the bottom of the pan after cooking meat, what will add sweetness or tartness to something, and getting over being afraid of winging it.

My tiny little pot planter has English mint that I need to regularly hack off since it keeps trying to escape. I pick leaves to steep with my tea sometimes. I also have two ever-bearing strawberry plants that have one or two every once and a while. That's my treat for looking after my plants.

I'm currently attempting to grow roses from clippings. The proper method was to apparently use a potato, but my potato rose from a good clipping with DIY compost and internet tip-things just molded at the stem, while the rose trimming I fished out of the trash and stuffed in a carrot (no potatoes) as a tester was growing quite well.

A friend admired one of my rose plants (I have two, plus carrot-rose) and I'm hoping to grow a clipping for him if I can't just break the plant in half. Some plants will let you do that if the roots will hold up.

I'm not a good chef or a good farmer, though I do cook and I have planted some things. Just simple stuff like mint, basil, dill, green onions, and cilantro.

I don't cook and I don't plant ><'. Sometimes I feel I shall never be able to cook because I simply refuse to follow recipes. One look at a recipe and I close the book/tab/whatever I'm reading. So I just boil and toast and fry random stuff x'D. I don't have houseplants because I keep fearing there'll suddenly be creepy crawlies sprouting out of the soil.

oh i dont know if i can help you with cooking! iam just a hobby chef ^^ and i mostly made mediteran dishes or german dishes
but iam a florist and we need to know how we farm plants....
so tell me wanna know something??

That is cooking right there. Recipes are generally more important for baking since there are special things that need to happen, but cooking can be as hit or miss as you like, just learn how to not make things dangerous, like cooking chicken properly, or ground meat.

Make something, taste it, add a thing, taste it again, add another thing, etc. I've learned more by experimentation than by following recipes, though I use them for a base.

Want something more sweet? Add brown sugar.
Want something more salty? Salt or maybe soya sauce.
Tangier? Lemon, vinegar, etc.
Not sure but needs something? Ketchup. No, really, a little packet of ketchup works great for balancing things.

I fried some duck the other day for my sister, and made a pan sauce with Brandy, blackberry jam, orange juice, lemon juice, salt, pepper, the duck fat that was left in the pan, and a little bit of clarified butter because my sister keeps it around. Was quite sweet but tasty!

I attempted stew recently (failed because I overcooked it into more of a paste but it still tasted more or less the same). The base was a can cream of chicken soup with salt and pepper (always those), some Worcestershire sauce, a little goat's milk, and parsley.

You know much about growing roses indoors? I have a cutting that it still alive but it's inside because it's too cold outside for anything to be there. It's a miniature and seems okay, I've just been watering it but it probably needs something in the soil. It's just whatever dirt I found at the time. Gets white bits on it but I'm not sure if it's just dust or some kind of mold.

if its a young plant its okay to have it indoors over winter but if you want to plant it outsite its okay over winter too because its an perenne plant.... it will grew every year and "sleep" over winter time

Yum! Duck!

I never cook meat because of that reason--it'll taste bad overcooked but I'd rather not kill myself eating it undercooked x'D. Most of the times I have random vegetables/tofu/eggs with something grainy (noodles/rice/bread).

I'm not a fan of cooking chicken or ground meats for the germ risk, but I'm fine with steaks and such since it's most likely that any bacteria will be on the outside, not ground in, and so a good sear will take care of it. The oven works well enough for chicken breast, for me.

My sister and I made soup today. Just really, really tiny pasta rings, with beef broth, some veggie and chicken bullion cubes for extra flavour and salt, and some leftover turkey that was frozen. I added some pepper and dried parsley. It's pretty good, and simple.

Yeah, it's pretty tiny and fragile looking right now. This is the first year I cut back the actual bush quite a bit for the winter. It is growing fairly well though, so I'm not certain if I should mess with it at all.

Out of curiosity, are roes prone to shifting colours? This rose (a miniature winter hardy) started out white with pale pink edges The flowers this year are starting to go almost solid pink, and much brighter. I moved to a new location and I'm wondering if the rose it just doing that because it's a hybrid plant, or if it's shifting from sitting next to another, different rose bush that is dark red.

I know I planted a mix of white and purple tulips in my old garden, and a couple years later they all came up white and purple striped from mixing with each other. It was neat.

Cooking is a passion for me. Anyone who knows me knows that, hehe.

My past is not culinary in the sense of formally educated in the craft, but grew up reading Meta Given's encyclopedic books. Which were an education in themselves, lol.

All my relatives insisted on educating me on how to cook, and hands-on in the kitchen from around 5 years old onward.

As an adult, i've worked short order cooking, small restaurant prep and cooking, learned and made tournament BBQ (beef brisket, sausage, etc) since the 90's into early 2005, and personal cooking for myself and family, and cooking for countless home health clients. Which in turn meant learning their methods and recipes. Most of which were heirloom techniques and recipes. For many decades i have hobby collected heirloom recipes, and a very rare few historical or antique recipes.

All of this frames how i cook in general. I'm no pro cook, but surely have been cooking since the 1970's on my own.

Gardening i have also done since the 1970's. But since i've been physically disabled for the past 13 years, i just enjoy the passion for it, and the memories now. That would likely be of little help to you in running the demands of a professional kitchen though.

But i can surely offer what i do know, if it would be of any help!

I was never inclined to cook much, but my foodie dad and sister in law as well as my mom just talking to me about it or showing me the odd thing meant that I absorbed quite a bit, and now that I'm (sort of) out of home, I find I call them a lot for basic food advice. Anyone how to to approach tweaking some hot and sour soup?

I am chronically disabled myself. My stomach is the problem and can act up with or without warning, and often for no good reason, but watching what I eat is the best means I have of controlling it, so learning to cook has been helping me control what I eat. I had an episode two days ago and had some boiled potatoes on hand (one of the safer things to try after a bout) and made some mashed potatoes today by adding some chicken broth, butter, goat milk, salt & pepper, chives, and some Worcestershire.