mmmmmmmm......cheese

Yes, I'm still somewhat new, relatively speaking, so my palatte is probably not the most refined (Although, I did quit smoking a year ago, and what a difference!); But, I am curious as hell, and always seeking to increase my experiences.
Now, I'm ashamed to admit, my parmesean knowledge was limited to the pre-shredded Kraft cans. My curiosity as to what the big deal was every time I heard Ray or Batali talk about their "parmeSHANO REGiaNO"(why do they feel they have to have an accent just when talking about the cheese? Giada D. is one of the worst offenders...just thinkin out loud) finally got the best of me, and I picked up a small block of honest to goodness, 24 month aged, Parmigiano-Reggiano. All I can say is WOW. The sharp tang, with the simultaneous smoothness......ahhh...
I don't think I will ever be able to put that preshredded shit in my mouth again! I can see myself bringing my own little chunk to the restaurants lest they try to slip that sawdust on my pasta.

Howdy Y'all!

I guess I need to get off my ass and start posting. So a little about me...
I'm (obviously) new to blogging, so apologies up front for the screwups that are bound to show up on here, but I wanted a place to document my thoughts, recipes, trials & errors :)
About three years ago I started my decent into FOODIEDOM (my creation) by accident...I was laid up due to a wrenched back, and was pretty much stuck watchin the boob-tube. I happened upon two episodes of Good Eats...By the second show of Alton, I has hooked....
I discovered Ramsey (who, thanks to torrent files, I now get to see in his non-"fuckinghellpissoff" Brit versions of Hells Kitchen, Kitchen Nightmares, and my most recent catch-up, "The F Word")....It is odd, to say the least, to see a laughing and joking Ramsey when my primary knowledge of him was Hells Kitchen...it's almost as if there is warp in the fabric of food-time....BritGordon is much more entertaining than StatesGordon...more genuine
My other major influences are; Alton for his ability to satisfy my geek curiosity about the food as well as the culinary end....and the laughs that ensue; Bourdain, I dont know why....he reminds me of me, but is actually a damn good writer.
Guy Fieri....One of my favorites! I have caught him on everything he's hosted since winning TNFNS, but with his recent announcement of what sounds like a talk show, "Guy Off The Hook", will he stretch himself too thin ala Emeril or Ray? In his defense, he does have a high energy level, but, then again, look at Ray. I hope for his sake he doesnt burn the candle from both ends too fast...I would hate to see Big Bite or DDD start goin by the wayside at the expense of a few TGIF commercials and sponsored contests that he is obligated to Emcee.

Time Shall Tell.......