[munchers]

Well hello, im not to sure what to say here.Im a pastry chef by trade and im also just after becoming a part time lecturerand im also attending college myself to further my own knowledge.
I came across this site by actident while looking for information about Sugar and Isomalt , im doing a report for my college exam and i found the site really interesting.
So here i am and im sure to get really hooked on the thought of buzzing off of other pastry chefs and there issues .
So here hearing from you all.

[Mezzaluna]

Howdy, Munchers, and welcome to Chef Talk. You have correctly surmised that this site is a treasure-trove of information and an unequalled chance to interact with others in your field, in other culinary fields and with avid home cooks and food lovers, too.

We have a good search tool to help you locate information here as well as cooking articles, cookbook reviews, recipes and our archives. We hope you participate often and enjoy your time here.

Welcome!
Mezzaluna

[Savta]

Hello to anyone and everyone here,
I am new to this forum and not very good with computers, so I might make mistakes, so patience, please!
I am not very young at all (67), and love to cook and bake for my family - I do quite a lot of both.
Every now and again there is something I would like to know. Today I tried www.ask to find out the difference between pastillage and sugarpaste, and I reached you! Have you an answer?
Savta

[Mezzaluna]

Hello Satva and welcome to Chef Talk! We hope you enjoy the information on this site and interacting with the community you've just joined.

Your question about pastillage vs. sugarpaste is best posted in the forum set aside for home bakers, Pastries and Baking General Forum. Click on it and you will see a list of current conversations going on. There's also a button to click on to start a new thread; that's what you'll want to do. You'll get responses from both professional pastry people and skilled home bakers. That's the beauty of this site!

Please don't hesitate to ask a question of any of the members or the moderators. Moderators' names are listed on the right hand side of the main Chef Talk cooking forums page.

We hope you visit and participate often! Welcome to Chef Talk.
Regards,
Mezzaluna

[munchers]

Well thank you for your warm welcome Mezzaluna, i was thinking there that no-one was talking.I see to be a bit all over the shop with this site , not remembering where i was chatting and with who, is there a good way to track where i have been and to who i have been talking to.
Savta hello also, iv just done a 2000 word report on pastillage and im sure i can help you out and im sure there web sight somewhere in my file ill be back to you an this one( if i can find this site again)

[Mezzaluna]

Munchers, I see you are adding to our discussions already by offering to assist Savta. You have the ability to send a private message ("PM") to Savta if you'd like, or you can post in a new topic in the Pastry and Baking General Forum.

Isn't this place great?!

[wllbettyef]

I'm new to this but willing to give it a try. I am employed full time as a paralegal, but love to cook as much as I can. Most days are spent working 8 hours and cooking 4 so my days are full. Right now I am interested in recipes for simple low sodium and low fat recipes as my husband had bypass surgery on Valentine's day and is on a restricted diet. Also what herbs and spices work best to replace the salt? I am experimenting at this time and some of the results are not very tasty.

wllbettyef

[Ninja_59]

Welcome Munchers

[Mezzaluna]

Hello also to wllbettyef! Gee, we're getting quite a daisy chain of new members on this thread.

Welcome, wllbettyef. Let us know if you have questions about the site. We hope you enjoy exploring it and participating in the discussions.

Regards,
Mezzaluna