Hi everyone...looking forward to meeting everyone and participating on the forum
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I bought one of these just for making osso buco. I found myself using it for a lot more than just that. I make tomato sauce in it, chili, any excuse I have to bust it out, I do. I absolutely...
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One of my first internet knives. Great blade. I mean *great* but the handle was a bit weird. Right now it just sits at the bottom of my knife kit.
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Greetings All
post #2 of 3
8/12/09 at 5:27am
Hello and welcome to Cheftalk.
Goodness, we seem to have had a real influx of culinary students recently -and you are all very welcome - we even have a special section for culinary students!
Please have a look at some of the amazing photographs and articles on here - after all, a picture paints a thousand words.... I am in awe of some of the levels of skill shown in those photographs. Then please join in on any topic which may be of specific interest to you, or even start your own!
Goodness, we seem to have had a real influx of culinary students recently -and you are all very welcome - we even have a special section for culinary students!
Please have a look at some of the amazing photographs and articles on here - after all, a picture paints a thousand words.... I am in awe of some of the levels of skill shown in those photographs. Then please join in on any topic which may be of specific interest to you, or even start your own!
post #3 of 3
8/12/09 at 9:48am
- Foodster
- Culinary Student
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- Joined 8/2009
- Location: Los Angeles, CA.
- Posts: 4
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Hello, I'm new to ChefTalk too. I hope I can learn and contribute an array of different culinary values to this forum :)
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