Originally Posted by Mezzaluna
Welcome to Chef Talk, Kirk. We're glad you found us, and hope you find plenty of good ideas here. We also want to hear about your culinary exploits and discoveries. As a home cook, you're free to read everything on this site; however, home cooks like you and I mustn't post on the professionals' forums. Still, there's a ton of information here. I always recommend the search tool to find earlier discussions on topics, because we've got 10 years of information, advice and fun here.
What do you enjoy cooking? Are there local dishes or ingredients you like to use? Did someone inspire you to cook?
We hope you enjoy being part of this community. Let us know if you have any questions about the site. Any moderator can help.
Well thanks for the welcome, I'm pretty limited as a cook, i'm really just starting to branch out into making a lot of stuff from scratch as opposed to making pre-packaged foods. The main things i do cook would probably be pasta dishes for the pure simplicity of them. I do a decent bit of Italian, since its summer i've been grilling a lot of chicken, steak and veggies. Sadly, we are known for blue crabs/ crab cakes where i'm from and i'm really not a huge fan of shellfish, though sometimes i use old-bay as part of a rub. I'd like to get into some asian dishes, i've only ever made my take of a stir-fry, which was suprizingly pretty good.
As for the sections and search. Yeah, i saw the divisions, and i am not new to all forums, just a culinary forum so i kind of gathered where i should be posting based on other posts in the area and section names. I used the search a few times before joining pertaining to a marinade question i had and found about half of my answer, i'll keep looking.