[snoodge]

First post, but i've been on for a while.. 30 yr old philly native. Been cooking for 16 years, first realized the craft of it at a tex mex resturant i worked at when i was 15; all from scratch and we made all our own stocks and sauces... no powders. Got my first Escoffier and Larousse around 20. Lately I've been a Bourdain, Ruhlman and Alton Brown (fark off, he helped me discover molecular gastronomy) fan for the past few years. I always come here for technique tips and recipie quirks and love the site. My latest culinary hobby for the past year or so has been charcuterie (thanks to ruhlman) and old school lacto fermented and cured preservation...Hoping to start a small batch heirloom meat farm in the next 2 yrs as well... further charcuterie will ensue.. which will invariably lead to raw cheeses... and fois gras... i love this sh1t.. so there's my first post.......

[AndyG]

Cool, snoodge. This is the place to be fo sho

[Mezzaluna]

Welcome, Snoodge! Nicko has gotten into making his own home-cured bacon and sausage too. I hope you've seen the discussion threads on this in the past.

We're glad you've enjoyed lurking and are even more glad you'll be now able to lend your feedback and ideas to the community.

Regards,
Mezzaluna