Hi my name is Marine, wanted to say hi to everyone.
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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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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...
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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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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...
I am a newcomer
Welcome to Cheftalk.
Our membership is spread around the globe and all levels of culinary expertise from those just starting out on their culinary journey to masterchefs - and all stages in between (I fall into the category of enthusiastic amateur!)
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Feel free to join in on any thread you find of interest or start your own in the relevant forum. However, the Professional fora are read-only for those of us who are not presently employed in a culinary capacity (but they make really interesting reading!)
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Thank You, I most certainly will
hi all ,
this is elie from lebanon mea , its my pleasure to join the chef talk website and interact and exchange experience with all of you .
thank you
- Mezzaluna
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- Cook At Home
- offline
- Joined 8/2000
- Location: Wisconsin USA
- Posts: 10,304
- Reviews: 3
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You're all welcome! Marine, thank you for your service. We hope you enjoy being part of the community.
Ready916: Please feel free to start your own introduction thread. We'd love to give you a proper welcome!
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