| ||
| Cooking Articles • Cookbook Reviews • Cooking Forums • Recipes • Cooking Glossary |
|
Welcome to the ChefTalk Cooking Forums forums. You are currently viewing our boards as a guest which gives you limited access to view most discussions and access our other features. By joining our free community you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content and access many other special features. Registration is fast, simple and absolutely free so please, join our community today! If you have any problems with the registration process or your account login, please contact contact us. |
| |||||||
| Register | Blogs | Photo Gallery | FAQ | Members List | Search | Today's Posts | Mark Forums Read |
| Welcome Forum If this is your first time in the ChefTalk Cafe and you are new to discussion boards then please begin here by introducing yourself. |
 |
| | Thread Tools |
|
#1
05-23-2006, 04:20 PM
| |||
| |||
 hello all In case I forget later on, a hello to everyone! I am a cooking fanatic, always looking for the new and unusual. I have no wish to make it my career even though it has been suggested to me. I keep my creations to friends and family and sometimes, when they come out just awful, to myself. I worked in a restaurant kitchen eons ago.      |
| Sponsored links |
 |
|
#3
05-23-2006, 08:18 PM
| ||||
| ||||
 Nice to meet you, Free Rider. Your bio sounds a bit like mine, but where you worked in a decent place, I worked in a not-so-decent one. I did learn a lot, and I'll bet you did too. Browse the forums, read the articles, cookbook reviews, recipes and enjoy meeting our great members. Home cooks like us are respected and welcome here! The whole board is open to everyone- read it all and post everywhere but in the professional chefs' forums.  What are your specialties? I see you like to work with pastry. Tell us about that please. Welcome! Mezzaluna
__________________ Moderator, Welcome Forum ***It is better to ask forgiveness than beg permission.*** |
|
#4
05-25-2006, 09:26 AM
| |||
| |||
| My specialty is being picky, or so I've been told. I love experimenting, but I am vegetarian, don't particularly like cheese and refuse to use hydrogenated oils. Now this can put a damper on a lot of pastrymaking, so my favorite has to be.... puff. Lately, I've been playing around with almond "milk" and other such strange things. I know a lot of people in the food industry, but I am far more small-scale and odd. Super board, btw. I was finally drawn in for good by the "For Pannini" thread. |
| Sponsored links |
| |
|
| Thread Tools | |
| |
