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Hello from Japan

post #1 of 2
Thread Starter 

I'm retired U.S. Navy who dabbles in cooking here and there.  Mostly on the BBQ side of the house.  Whether it's a steamship round, a lamb on a spit or a whole pig in a Cuban pig box, it's all fun to me.  I especially enjoy BBQ-ing with my host country nationals.  There aren't too many places in Japan where you can see a whole animal being slowly roasted.  I'm looking forward to posting pictures and hearing ideas from the professionals in this forum.


Thanks for having me!



post #2 of 2

Welcome to Chef Talk Paul.

I’m sure that you’ve already found that the membership here is from all around the world, with skill levels varying from Professionals to Home Cooks and everything in between.

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