jseymour84
Assistant Cook
Hello everyone!
My name is Jesse, and I am an amateur cook. I have always loved to cook, and over the years of watching Food Network I have found that I enjoy shows like Chopped and Cutthroat Kitchen mostly because I picture myself in that show and try to put together a dish based on the same four ingredients, then watch what the pros do for their dishes.
My specialty is smoked and grilled meats. I do make my own dry rubs, BBQ sauces, and marinades, but that is the extent of my cooking knowledge. One thing that really puzzles me is that a food judge can taste a dish and instantly tell that there is not enough acid, or that it needs more of a bitter to balance the sweet. How the heck do they do that, and how does one know how much acid is needed?
I would love to reach a point where I can seriously think about trying out for an amateur cooking competition like the amateur shows they do on Chopped, but at this point, I am just not there yet. I did take 2nd place in People's Choice category for my ribs at my first competition last fall, but I would like to branch out into classical cuisine. The long winters up her mean that I can just smoke or grill everything. I mean, I'm a die hard smoker but I am not going to try to smoke ribs or chicken in -20 weather.
I am looking forward to getting to know you all, and I will try to not overwhelm the community with my newbie-ness.
My name is Jesse, and I am an amateur cook. I have always loved to cook, and over the years of watching Food Network I have found that I enjoy shows like Chopped and Cutthroat Kitchen mostly because I picture myself in that show and try to put together a dish based on the same four ingredients, then watch what the pros do for their dishes.
My specialty is smoked and grilled meats. I do make my own dry rubs, BBQ sauces, and marinades, but that is the extent of my cooking knowledge. One thing that really puzzles me is that a food judge can taste a dish and instantly tell that there is not enough acid, or that it needs more of a bitter to balance the sweet. How the heck do they do that, and how does one know how much acid is needed?
I would love to reach a point where I can seriously think about trying out for an amateur cooking competition like the amateur shows they do on Chopped, but at this point, I am just not there yet. I did take 2nd place in People's Choice category for my ribs at my first competition last fall, but I would like to branch out into classical cuisine. The long winters up her mean that I can just smoke or grill everything. I mean, I'm a die hard smoker but I am not going to try to smoke ribs or chicken in -20 weather.
I am looking forward to getting to know you all, and I will try to not overwhelm the community with my newbie-ness.
