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Hi from Adelaide

post #1 of 4
Thread Starter 
I'm venturing into semi commercial production of terrines, relishes and pickles and I am keen to get feedback and tips as well as well provide my own where I can. I've got many books and recipes but there are always questions...
post #2 of 4

Hello and welcome to the Chef Talk forum!

post #3 of 4

Welcome Tom2. You have very specific interests, and I know you'll find a lot of good information here. I suggest you do some searching, because over the years there've been discussions of charcuterie as well as pickling, and you'll want to have a look at the possibilities of those threads.

 

I see that you're a home cook, as I am. We're welcome to read in the professional forums, posting there is reserved for professional chefs only. However, the general forums are open to all- including the chefs- so your questions and other topics will be addressed there. As "a food lover's link to professional chefs", Chef Talk functions quite well in that way. Better still, our members come from all over the world, so you can get perspectives of chefs and home cooks on every continent (yes, sometimes even Antarctica!).

 

Good luck with developing your enterprise. I hope you take time to explore the cooking articles, equipment and cookbook reviews, photo galleries and all the other aspects of the site. 

 

Welcome!

Mezzaluna

 

Let me add a hello to Carlnow as well. I didn't see a thread started by you, so I'll "piggyback" on Tom's thread and say hello to you as well. 

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Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
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post #4 of 4

Hi tom2   I would suggest you use us as guinea pigs...post some recipes with pics. the more pics the better... looking forward to seeing the stuff ur made of  : )

 

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"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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