I've been lurking on Chef Talk for a while but thought I'd say hello!
Another lurker joins the fold, I love it! Welcome!
Nutrition, now there’s a topic I think that maybe we could talk more about. It’s about sharing in all things related to food here at Chef Talk.
You may have already noticed that the membership, 45,000 + and growing, is widespread. From the Pro all the way to folk who say can’t boil water. From Alaska to Zimbabwe, and everywhere in between.
Should you have any questions in regards to the site itself, please post them in the Feedback & Suggestion forum.
I hope that you will stop in often and once again, welcome.