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post #1 of 3
Thread Starter 
I found this site while researching Japanese knives for my kitchen. I have decided on konosuke. Thanks for all the help, this site was invaluable in helping me makeup decision.
I work with chefs in sourcing them rare heritage breed meats. I also enjoy cooking myself., I wouldn't call myself a chef, but probably a professional home cook.
post #2 of 3

Aloha, Welcome to Chef Talk Red!

A REAL butcher, wow! 

I’m thinking that many of the 45,000 +

members here at CT would love to chat you up.

Please take a moment to review the FAQ, tutorials and community guidelines, we all need structure in our lives.  Questions in regards to the site can be posted in the Feedback & Suggestion forum.

Now don’t leave us Home cooks high and dry in the general forums, now.  Folks not employed in the food biz can read only in the Pro section.

Hope to see you often ... once again, welcome.

post #3 of 3

OMG.... Welcome! To me there's no more important person in my store than the meat guy. When I haven't lived where there was a butcher shop, that's been the litmus test for where I shop. When I can get across town to the "best" store with the BEST meat department, it's a pleasure to linger over the meat case. While in college my dad worked for his uncle, who was a butcher, so I learned a few things about how to buy meat. Hanging out here has taught me a great deal, too! While I appreciate a succulent artichoke, I'd pass it up in a New York minute for a juicy sausage, a tongue sandwich or bone-in rib steak.


Please excuse me; I have some ribs to rub for tonight's dinner. I hope we'll cross paths often, RedWattle!

Enjoy the site.


Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
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