Just signed up :) Hoping to get advice and read some good info on cooking you cant get from just watching FoodNetwork :P
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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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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....
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Hi New Here
Welcome to Cheftalk, from another enthusiastic amateur. We don't have the food network in the UK, but we have plenty of our own home-grown cooking programmes, good and bad!
The site has members from around the globe, and all levels of skills. The wikis, blogs, photography galleries and articles on here are a constant source of inspiration - I hope you will find some time to have a look at some of them. The professional fora are read-only for those of us who are not in the culinary trades - but they make interesting reading, too!
Feel free to join in on any thread you find interesting, or start your own in the relevant forum.
Hope to see you around the boards!
- Nicko
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- Former Chef
- offline
- Joined 10/2001
- Location: Chicago, IL
- Posts: 4,132
- Reviews: 22
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Well you will find us a whole lot friendlier than the Food Network. Welcome, the food and cooking questions forums is a great place to start. We also ask if you have time to post reviews of some of your favorite cooking tools and cookbooks in our reviews section.
Thanks!
- Hi New Here
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