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10-19-2009, 12:56 PM
| | Registered User Culinary Experience: Cook At Home | | Join Date: Oct 2009
Posts: 5
| |  Indeed a priviledge being a new member!
Hello Everyone!
My name is Brian, located in Western Massachusetts. I have been a hobby cook for sometime, and am always flattered when friends have asked me to bring something to the party! I am currently unemployed, which has given me a totally new experience in adapting my hobby to my temporary situation. I have been looking/studying about cookware for about 4 weeks, and have learned a ton, but have yet come to a decision. I have decided to acquire individual pieces, and try a variety of manufacturers based on a quality/cost ratio. I tend to be cautious about celebrity lines, but still remain objective about everything I look at.
I am delighted to have come across this website, as I've always wanted input from expertise, and never knew where to go!
Look forward to making many new acquaintances, and humbly offer opinion/insight/experience with a "2 ears, 1 mouth" approach!
Cheers!
Brian |
10-19-2009, 04:08 PM
| | ChefTalk Moderator Culinary Experience: Cook At Home | | Join Date: Jan 2007 Location: UK
Posts: 1,521
| |
hello Brian and welcome to ChefTalk.
There are members here with all levels of expertise, from those just starting out on their culinary journey, via enthusiastic amateurs (like me!) to master chefs.
I hope you will read some of the wonderful articles on the site, as well as view the amazing photographs.
Whilst the Professional fora are read-only to us amateurs, they make great reading and you will find a lot of valuable information on that area of the site.
I hope you will feel free to jump in on any thread you find interesting, or even start your own! |
10-19-2009, 04:13 PM
|  | ChefTalk Supporter Culinary Experience: Owner/Operator | | Join Date: Aug 2007 Location: Scotland
Posts: 1,171
| |
Hello Brian.
I'm sure you'll get plenty of help here with your choices. Plenty of threads on the subject.
>Look forward to making many new acquaintances, and humbly offer opinion/insight/experience with a "2 ears, 1 mouth" approach!<
An admirable attitude. Only wish I could comply more often. Ok I do listen, but I'm guilty of going on a bit sometimes, as I'm sure some here will confirm.
Welcome
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"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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10-19-2009, 04:20 PM
| | Registered User Culinary Experience: Cook At Home | | Join Date: Oct 2009
Posts: 5
| |  Scotland was on my "kick the Bucket" List!
spent a week on vacation there with wife and friends, spent 2 nights at Borthwick Castle were the Chef allowed us to build the menu from game of the castle grounds...It was a dream come true, not to mention Royal Mile, Crown Jewels, the People, distilleries....
Happy to make your acquaintenance!
(I've been to the UK over 2 dozen times, when I was a computer consultant!)
Brian |
10-19-2009, 04:48 PM
| | ChefTalk Moderator Culinary Experience: Cook At Home | | Join Date: Jan 2007 Location: UK
Posts: 1,521
| |
Then you'll know that we natives are a feisty lot with lots of opinions, Brian. Bughut is from further north than me - but we're both keen on Scots cuisine - whilst I'm from our capital city - where we have many, many wonderful restaurants. My current favourires are the Kitchen in Leith and Oloroso in George Street. |
10-19-2009, 05:09 PM
| | ChefTalk Supporter Culinary Experience: Owner/Operator | | Join Date: Aug 2007 Location: Scotland
Posts: 1,171
| |
Hey Ishbel. The kitchen in Leith? What kind of food do they serve?. I'm flying back from guffy land (England) on Sunday and may need to stop overnight. If so, i'l be looking for dinner.
Ps I've got a potential bed for the night, so i wont be bothering you. HeHe!
PPs. You and I should get together sometime eh? We could be ladies wot lunch... Think on.
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"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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10-20-2009, 02:08 AM
| | ChefTalk Moderator Culinary Experience: Cook At Home | | Join Date: Jan 2007 Location: UK
Posts: 1,521
| |
It's Kitchin's restaurant in Leith - but have to tell you that they are usually booked up for 8 weeks or more in advance! Still, worth trying for a cancellation. I love Tom K's food (what a serendipitous name, eh? Kitchin?!) He's really one of the most innovative chefs we've got at present.
Here's the Kitchin website - The Kitchin (in my previous post I spelt his name incorrectly - but correctly for the room where we cook!)
I'm committed for the next week or so due to it being beginning of academic year and busy, busy, busy - but give me advance warning next time you're about and we'll definitely try to meet up! |
10-20-2009, 08:15 PM
|  | Registered User Culinary Experience: I Just Like Food | | Join Date: Feb 2007 Location: Launceston, Tas, Australia
Posts: 1,516
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Quote:
Originally Posted by bughut  Hello Brian.
I'm sure you'll get plenty of help here with your choices. Plenty of threads on the subject.
>Look forward to making many new acquaintances, and humbly offer opinion/insight/experience with a "2 ears, 1 mouth" approach!<
An admirable attitude. Only wish I could comply more often. Ok I do listen, but I'm guilty of going on a bit sometimes, as I'm sure some here will confirm.
Welcome
| Hi Brian,
Welcome in....I'm sure you'll enjoy it  Ditto what everyone else said - it is a great community.
And I confirm Bughut's self-criticism <ducking to avoid a flying haggis thrown at me...actually Haggis hunting is a National sport up there in Scotland innit?>  J/K! You'll get to know us here, for better or for worse 
DC
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Don't be too hard on yourself - others will do that for you |
10-21-2009, 12:55 PM
| | Registered User Culinary Experience: Cook At Home | | Join Date: Oct 2009
Posts: 5
| |  Be careful about slandering Haggis!!!
It is my understanding that they imported the breed to Pennsylvania. They bred them with various breeds resulting in farms raising SPAM and Scrapple.
They also created a Nauga breed, but the animal was too tough, so they use the hides in making furniture in North Carolina...............naugahyde.........heheheheh e |
10-21-2009, 05:33 PM
| | Registered User Culinary Experience: I Just Like Food | | Join Date: Feb 2007 Location: Launceston, Tas, Australia
Posts: 1,516
| |  Naugahyde...
Quote:
Originally Posted by pizza&hotwings It is my understanding that they imported the breed to Pennsylvania. They bred them with various breeds resulting in farms raising SPAM and Scrapple.
They also created a Nauga breed, but the animal was too tough, so they use the hides in making furniture in North Carolina...............naugahyde.........heheheheh e | Now look here...you forced me to Google that...LOL thank you Found some very interesting sites
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Don't be too hard on yourself - others will do that for you | |
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