| ||
| 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
12-22-2007, 01:40 PM
| ||||
| ||||
 new meat (excuse the pun...) hey everybody... i am 16 and have made nothing more difficult than frying an egg so i am pretty useless in the kitchen, and to add to that, i am a girl... it sounds even more depressing now, hey? oh well, i love collecting recipes and hoping to make all the recipes that i collect one day. (when fire-proof kitchens are invented...) i hope to meet some brilliant cooks! i have a fetish for european cuisine but i am chinese which has a totally different eating habit and all... ok, enough of me now. just reply to know i am not alone... hopefully a  in the making...
__________________ Anyone can cook but it doesn't mean anybody should, especially not me...      |
| Sponsored links |
 |
|
#2
12-23-2007, 09:23 AM
| ||||
| ||||
 Welcome to ChefTalk! As long as you have an interest in cooking, you are in the right place. Hey, this place may even inspire you to move beyond that 'frying an egg' idea. Keep learning, keep cooking!! 
__________________ Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple |
| Sponsored links |
| |
|
| Thread Tools | |
| |
Similar Threads | ||||
| Thread | Thread Starter | Forum | Replies | Last Post |
| Meat substitute but not meat substitutes... | liv4fud | Open Forum With David Joachim | 1 | 03-18-2006 03:46 AM |
| Other uses for meat | momoreg | The Late Night Cafe (non-food/cooking discussion) | 7 | 04-03-2005 12:49 PM |
| looking for meat | Francesca | Food & Cooking Questions and Discussion | 8 | 02-07-2003 10:22 AM |
| The One Degree that Matters!...Excuse me while I dive for Cover. | ShawtyCat | Culinary Schools \ Culinary Students | 29 | 06-03-2002 06:52 PM |
| Excuse me -May I borrow a cup of experience? | CJ | Pastries and Baking General | 15 | 08-14-2001 01:28 PM |
