Rick W.

Location:

San Jose, CA

Member since:

December 17, 2011

Networks

Please describe the kind of cooking event you would like to help organize and/or lead.

I don't have space, but I have worked with fermented foods (sourkraut & Kimchee) I have made gravlax and enjoy homemade pasta.

What is the most challenging dish you've made? How long did it take?

Smoked ribs, brisket & porkbutt -- its a two-day process with dry rubbing and smoking. Gravlax takes few days of turning and pressing.

What cuisine is your cooking specialty?

No specialty. I;ve been cooking Italian lately. I really enjoy soups & stews (including tangine, goulash,etc.)

Do you have a paypal account (you will need one to RSVP to our events)?

I let it lapse. I can set one up again.

Introduction

Hi -- I love cooking and enjoy DIY culinary adventures.


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