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Hello from Boston

post #1 of 2
Thread Starter 

Hi Everyone


I'm Jon, long time lurker.  I work a 9-5 in software.  In a previous life, I worked in biology (tissue culture).


Nights and weekends, I'm a BBQ guy.  I judge competitive bbq and have small dinner parties.  I'm more of a butcher than any type of chef.  I cut up a whole hog a month ago and I'm getting fat from the homemade bacon, sausage, and bbq.


I guess you can best judge someone by what they keep in their fridge and freezer.  At the moment I have in various mason jars:  sourdough starter, kimchi, rendered duck fat, bacon fat, ghee, chicken stock, lamb stock, chorizo, merguez, maple bacon, homemade mustard, various pickles.


I'm a pretty simple guy;  I like ingredients I understand.  I like hot fire and sharp knives.

post #2 of 2

Aloha, Welcome to Chef Talk.

A former lurker, so glad you found all of us!  This a vibrant and diverse community comprised of folks of varying skill levels.  Don’t miss the Chef’s Garden forum; there is always something interesting growing there.  Should you have questions in regards to the site, feel free to post those in the Feedback & Suggestion forum.  I think that you’ll find that everyone here is very helpful and respectful.

I hope to see some of your work in the Galleries soon.  Once again, welcome.

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