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Shout out from the A T L

post #1 of 2
Thread Starter 

Hey everone - I'm Rob from Marietta, GA - found this site researching alternatives to Onions in cooking as I've been allergic/intolerant since I was about 18.  I love the smell and taste, but it resembles a sver case of food poisoning when I eat them (even Onion Powder can set me off).


If anyone likes to play Sherlock Holmes - I can eat Garlic (thank god), shallots, leeks, and sometime spring onion.  I no longer can eat Spinach, green/red peppers, or any tough leafy greens. 


Totally sucks, but this is what got me me cooking in the first place...I got tired of not being able to eat the food I like because of 15 years later I do 100% of the shopping and cooking and am taking Sunday, all day cookathon sessions at my place once a month with local chefs and sous chefs...great to be here - looks like an amazing resource!

post #2 of 2

Welcome to Chef Talk.

I’m sure that you have already found that the membership here is from all around the world, with skill levels varying from Professionals to Home Cooks and everything in between.

Feel free to join in a conversation or start your own relevant thread.  A note though, folks who are not in the food biz are asked to read only in the Pro forums.  You might want to utilize the Search bar at the top of the page, as many topics have been discussed previously, you know, broken record and all.  The Articles, Reviews and Galleries are of note as well.  Should you have questions that are not addressed in the FAQ, Tutorials or Community Guidelines, please feel free to post them in the Feedback & Suggestion forum.  It's all about food, and our mutual passion for it.  I hope that you will share often.


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