RoobiFood

My fellow food enthusiasts, I’m dropping a short note to introduce myself to the food-site scene. My name is Crystal and I’m from Houston, TX. (Barbecue anyone?) I’m a mother of a three year old, and avid reader, freelance writer and lover of many things that life has to offer, but mostly a lover of cooking, experimenting with and experiencing food. I’m not the best of cooks, I’m no chef, but I do consider myself to know a thing or two about it. Self taught, from years of curiosity, wonderful accidents and unsavory mishaps….and okay, a little research.

The best advice I could give to any aspiring know-it-all cook is to be creative, sure, but to try things that you are afraid of in your food imagination. You will make mistakes and things your dog wont eat but you will surprise yourself too. That’s how we learn what works and what doesn’t. That’s how I learned. That’s how I learned to make a killer brisket that involves cherry pie filling, for instance. I know it sounds weird but who now makes every one’s favorite fork tender brisket? And this is Texas, y’all.

Over the coming series of articles, I hope to share with you my adventures and mis-adventures in food and bring you recipes, theories, tips, tricks and reviews that will inspire your inner chef. Even if that inner chef currently cooks for “Le House of Frozen Dinners.” Hey, I’ve been there too.

Hola! Let me tell you a little bit about myself -

My name is Laura and live in Austin, Texas with my 14 year old son. I’m a single mom that has been unemployed for about two months and the jobs are just not out there. It’s not for a lack of trying or lack of ability, just the state of the economy. So, how can I make this work for me? I obviously have time on my hands and want to do something productive, to make me feel better if nothing else. I had been banging my head against the wall trying to figure out what I can do. How can I capitalize on what I love to do and try to carve out a living eventually? I had a huge epiphany! Combine my love of food and cooking with writing – voila! OK, so I had decided what to write about, next I needed to determine the best avenue to use and how to make that happen. After doing some research, it looked like blogging was the way to go – all the cool kids are doing it, right?

Please know that I am by no means a professionally trained chef, but maybe someday when I grow up… I just have a desire and love for food and cooking. Along the way I have picked up tips, tricks and tidbits of knowledge along the way from watching people cook to magazine articles to cook books – and watch lots of cooking shows and segments!

My first undertaking will be to chronicle my experiences while prepare foods from different countries every week that will not be expensive or difficult to prepare and use relatively mainstream ingredients and flavors that are not too crazy or wild – just a little bit. The two biggest obstacles will be to accommodate my pocketbook and to find the balance between my adventurous eating preferences and my son’s non-adventurous palate. So, join me in my virtual global culinary adventure taking place within the confines of my own kitchen – it’ll be fun, I’m sure…

Follow me on Twitter – @globaleats

Email – myglobaleats@gmail.com

I’m Evan, a chef and freelance writer from Austin, TX currently residing in New York City. I’m a lover of all things food and drink related and have been known to eat anything. I went to culinary school in Austin and worked at wild game restaurant which had a large role in shaping my overall food philosophies.

-Meat is awesome and drastically improved when cooked over direct flame of wood and smoke.

-A little spice never hurt anyone.

-Sauce makes everything better, mop it up. Mole = liquid love

-Ultimate truths are always simple. All you need is love, Batman beats Superman, bacon and cheese are delicious.

I live with my girlfriend who forces me to eat and make healthy dishes, but the plus is I don’t look like a rhino. Expect from me really tasty recipes, bad photography, a few restaurant reviews and whatever else emanates from my gullet.

For me, cooking is about touch. Once you have a basic skills set and have cooked enough to make a delicious meal without a recipe from your own imagination, you are a good cook. I don’t usually use recipes when I cook and encourage you not to as well. Think of a recipe as a set of loose guidelines instead of hard and fast rules.