:D hi i'm new to this site...i've been a home cook for going on 30 years...started when i was 9...i hope to find new adventure into food and help if i can
Join Now
Be a part of the community.
It's free, join today!
Featured Sponsors
Recent Reviews
-
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...
-
I have always loved Indian food but like many who have never travelled to india itself i have often wondered how authentic the Indian food i have eaten actually is. This book has convinced...
-
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.
-
I've owned one of these for over 3 years now, using it daily. I've never had to sharpen (grind) it, just an occasional run along a fine steel, and it's held a wonderful edge for everyday prep....
-
I purchased my first Smart grinder nine months ago. I was thrilled with it and thought I had found the perfect grinder for a French press grind that would change settings quick and...
hi everyone
post #2 of 3
9/22/09 at 12:16am
Hello and welcome to Cheftalk.
As you will see, we have all levels of cooking ability here, from those just starting out to master chefs! I hope you will find the time to read some of the great articles on here and the photographs are amazing, too.
Feel free to jump in on any thread of specific interest to you, or start your own topic in the relevant forum. All we ask is that you do not post in those fora specifically for culinary professionals - but I recommend you read some of the threads on there as they make really interesting reading for us non-professionals and I've picked up a few tips, just by reading!
As you will see, we have all levels of cooking ability here, from those just starting out to master chefs! I hope you will find the time to read some of the great articles on here and the photographs are amazing, too.
Feel free to jump in on any thread of specific interest to you, or start your own topic in the relevant forum. All we ask is that you do not post in those fora specifically for culinary professionals - but I recommend you read some of the threads on there as they make really interesting reading for us non-professionals and I've picked up a few tips, just by reading!
post #3 of 3
9/22/09 at 4:01pm
- bughut
-
- Former Chef
- offline
- Joined 8/2007
- Location: Scotland
- Posts: 1,478
- Select All Posts By This User
Hi and welcome.
So what are you interested in? Sounds like you've have plenty of experience.
Look foward to speaking
So what are you interested in? Sounds like you've have plenty of experience.
Look foward to speaking
Return Home
Back to Forum: Welcome Forum
- hi everyone
Currently, there are 218 Active Users
(4 Members and 214 Guests)
Recent Discussions
- › The Boardsmith boards 13 minutes ago
- › Recommend a brand of pistachio paste? 50 minutes ago
- › wedding cake disasters 53 minutes ago
- › Charcuterie Service 1 hour, 8 minutes ago
- › What do you think i should be able to do (food/skill wise) before... 1 hour, 30 minutes ago
- › Retirement home wages 1 hour, 36 minutes ago
- › Potato...allergy? 1 hour, 38 minutes ago
- › Chinese cleavers vs. Japanese cleavers 2 hours, 4 minutes ago
- › Opening a B&B 2 hours, 9 minutes ago
- › new kid on the block... 2 hours, 21 minutes ago
View: New Posts | All Discussions
Recent Reviews
- › Le Creuset Enameled Cast-Iron 5-1/2-Quart Round French Oven, Red by RBandu
- › Tasting India by Waynus
- › Shun Premier Chef's Knife, 8-Inch by RBandu
- › Ken Onion 10" Chef's Knife by RBandu
- › Breville BCG800XL Smart Grinder by DuckFat
- › Guy Fieri Food: Cookin' It, Livin' It, Lovin' It by heath67013
- › T-fal Ultimate Enamel 10-1/4-Inch Saute Pan, Black by kshertzer
- › Tojiro-DP Chef's Knife 9.4" (24cm) by pjheard
- › Food and Friends: Recipes and Memories from Simca's Cuisine by JustPJ
- › Victorinox 8-Inch Chef's Knife, Rosewood Handle by RoflRocket
View: More Reviews
New Articles
- › How To Make Sorbet by Jim
- › why a chef you ask? by ChefGemneye
- › How To Make a Really Good Loaf of Whole... by JackBlack
- › Introduction To The Anti Griddle by m brown
- › Meals from the Masters by Jim
- › Nantua sauce by petalsandcoco
- › Coral sauce by petalsandcoco
- › Champagne and orange sauce by petalsandcoco
- › Paloise sauce by petalsandcoco
- › Creme Fleurette sauce by petalsandcoco
View: New Articles | All Articles
Home | Reviews | Forums | Articles | Galleries | My Profile
About ChefTalk.com | Join the Community | Advertise
© 2012 ChefTalk.com Inc. is powered by Huddler Fashion & Lifestyle | FAQ | Support | Privacy/TOS | Site Map
About ChefTalk.com | Join the Community | Advertise
© 2012 ChefTalk.com Inc. is powered by Huddler Fashion & Lifestyle | FAQ | Support | Privacy/TOS | Site Map





