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Greets from Houston

post #1 of 3
Thread Starter 

Hello...

 

I found this place when doing an online search for something else.  LOL  I think it's great that we can discuss baking/cooking/etc. with other folks who are very knowledgeable!  There've been so many times over the years when I've needed answers to questions that, unfortunately, never did get answered because I either didn't know anyone in the food industry or didn't know where to look.

 

Oh... in case anyone's interested in my username, it's an old high school nickname that has stuck with me for about 50 years.  ;)

 

I don't do anywhere near as much baking and cooking as I used to - mainly due to ill health - but that doesn't mean I'm not still interested! 

 

Anyway, I just wanted to say "hi"!

post #2 of 3

Aloha croak, Welcome to Chef Talk.

This is such a great place, isn’t it?

Take a look around, join in wherever you have interest.  On that though, the Professional Forums are just that, you and I are asked to read only there.  The Special Guest Forum, where past guests have answered some members’ questions, also has some great info.  You might want to do a Search at the top of the page prior to starting a thread of your own; many topics have been pretty well gone over.  Should you have questions in regards to the website after reading the FAQ, tutorials and Community Guidelines, please post them in the Feedback & Suggestion forum and an expert will get back with you ASAP.  Check out Cheftalk.com on Face Book too, there's always something cooking there too.  So glad you join the conversation!

post #3 of 3

Glad you joined Greets we are glad to have you.

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
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