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Hey, I'm new around here...

post #1 of 2
Thread Starter 

Can you show me around? I really dig old-time techniques like pickling and fermentation, as in homemade vinegars, and just bought the book on charcuterie. (If Keller writes the intro to your book, you have arrived.) 

Been in the business a long time, more than 30 years, but always want to know more.

post #2 of 2

Welcome to Chef Talk.

Ole tyme stuff?  I love it!  My husband thinks that I should ‘join the 21st century’, but little does he know that these tried and true ways are in (he’s not a foodie).

As to showing you are around the joint, please take a moment to review the FAQ, Tutorials and Community Guidelines; should you have questions in regards to the site itself, you can post those in the Feedback & Suggestion forum. 

It’s not all forum discussions either, check out the Articles, Galleries and past Q&A’s with well known Chefs.

You might want to utilize the Search bar at the top of the page for topics that may interest you, keep an eye on the dates of the posts though, as CT has been around the `Net now for 14 years.

Visit often and throw your thoughts into the mix with the rest of the more than 50,000 members from around the globe.

Happy Cooking!

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