Howdy from the middle of the desert southwest, Arizona that is.
Wow, my husband and I just spent 4 days in Charleston with our family and had the best time. I had my first taste of shrimp and grits with tazo ham, what part of SC are you in?
Isn’t this place great? I was doing the same thing almost three years ago, searching for an answer to a baking sheet question, found CT and have learned so much from these generous folks, both Professionals and Home Experts.
Please take a moment to review the Tutorials, FAQ and Community Guidelines; should you have questions in regards to the site itself you can post those in the Feedback & Suggestion forum.
Now, should you care to promote your business, you can contact Chef Talk's founder Nicko about advertising on CT. With over 50,000 members here as well as cheftalk.com on Face Book and Pinterest, you’d get oodles of hits yourself.
You won’t be ‘sticking’ to the knife forum exclusively, will you?
The Non-Pro forums are fantastic… the three forums for the Pros are for the pros, those of us not employed in the food industries are asked to read only there.
I hope that you’ll visit often and participate with your own food knowledge and once again,